- Assist the Executive Chef in maintaining the highest quality standards through active line checks and daily kitchen oversight.
- Support inventory management, product ordering, receiving, and cost control initiatives.
- Collaborate with the culinary team to ensure smooth and efficient kitchen operations.
- Prepare and cook menu items according to established recipes, specifications, and presentation standards.
- Train, mentor, and develop culinary team members while fostering a positive and professional work environment.
- Maintain consistency in flavor, quality, and appearance across all menu offerings.
- Follow all food safety, sanitation, and health department regulations.
- Monitor food costs, portion control, inventory levels, and waste reduction initiatives.
- Perform additional duties assigned by the Executive Chef.
Job Type: Full-time
Pay: $50,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Retirement plan
- Vision insurance
Physical Setting:
Experience:
- Culinary experience: 5 years (Preferred)
- Cooking: 5 years (Preferred)
Work Location: In person
