Head Chef

• Kitchen Management: Supervise all daily kitchen operations, delegate tasks to prep cooks and line chefs, and ensure food preparation runs smoothly and efficiently.
• Quality Control: Inspect dishes before they leave the kitchen to ensure they meet strict standards for taste, portioning, and presentation.
• Staff Training: Coach, mentor, and train junior kitchen team members on proper culinary techniques, safety protocols, and recipe execution.
• Inventory & Ordering: Track stock levels, organize produce, place orders, and help minimize waste to maintain food costs.
• Menu Development: Plan menus, create daily specials, and standardize recipes.
• Safety & Sanitation: Enforce all food hygiene practices, health department regulations, and workplace safety guidelines.

Skills: Food Category Operations, Cook, Food Handling