Job Details

Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. Ensure all menu items are executed according to recipes, presentation standards, and service style. Collaborate on menu planning and development. Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. Monitor and control labor costs, payroll, and staffing levels. Order products and manage inventory through warehouse and purchasing systems. Address disciplinary issues when necessary in accordance with company policy. Maintain a clean, organized, and sanitary work environment. Foster team morale and maintain positive guest relations. Communicate effectively with staff and management to meet operational deadlines. Accurately read and execute food orders (tickets). Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objec...Chef, Bistro, Operations, Restaurant