Key Responsibilities:

Manage kitchen staff, including hiring, training, scheduling, and performance evaluations
Ensure all food preparation and cooking processes are in line with company standards and health codes
Monitor inventory levels and order necessary supplies to maintain a fully stocked kitchen
Create and maintain a positive and collaborative work environment
Work closely with the management team to develop and implement new menu items and promotions
Maintain food cost and labor targets while adhering to budget guidelines
Continuously evaluate and improve kitchen processes and procedures to maximize efficiency and productivity
Ensure all kitchen equipment is properly maintained and in good working condition
Lead by example by demonstrating exceptional culinary skills, attention to detail, and a strong work ethic
Handle customer inquiries and complaints in a timely and professional manner
Maintain a clean, organized, and safe working environment at all times

Qualifications:

High school diploma or equivalent required; culinary degree or certification is a plus
Minimum of 3 years of experience in a leadership role in a high-volume kitchen setting
Strong knowledge of food safety and sanitation regulations
Ability to manage and motivate a team in a fast-paced and high-pressure environment
Excellent communication, organizational, and problem-solving skills
Proven track record of managing food and labor costs and achieving budget targets
Ability to work flexible hours, including nights, weekends, and holidays
Passion for food and a desire to stay up-to-date with industry trends and innovations

Join our team and be part of creating unforgettable dining experiences for our customers.

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