Job Description

• Developing a cohesive menu that aligns with the restaurant’s mission, such as sustainably sourced ingredients, and the operating budget
• Training the kitchen staff team
• Educating waiters and waitresses about the menu and handling special requests from customers, such as substitutes for gluten or dairy allergies
• Maintaining an accurate inventory of ingredients and placing regular orders
• Monitoring the condition of equipment and ordering maintenance and repairs
• Inspecting food for quality standards before it leaves the kitchen
• Ensuring the kitchen meets food safety standards and complies with local health codes
• Expertise in recipe development, portion control, flavor balancing and plating
• Extensive knowledge of common cooking techniques, including roasting, braising, sautéing, grilling and poaching
• Understanding of health and safety standards and allergen awareness strategies, such as cross-contamination prevention
• Strong communication and delegation skills.