Chief Executive Chef

Job Description & Requirements Hiring and training kitchen staff on food handling or equipment safety Creating and updating menus based on ingredient pricing and seasonality Setting and maintaining standards for food quality and dish presentation Managing ingredients or supplies inventory Overseeing kitchen-related finances, including budget and food and labor costs Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures Cook the exact number of items ordered by each customer, working on several different orders simultaneously. Wash, Cut and prepare foods designated for cooking. Maintain sanitation, health and safety standards in work areas Assist in the preparation of food Clean and sanitize kitchen areas including, work surfaces, cupboards and storage areas, as well as dispose of kitchen garbage clear and clean tables and trays refill condiments and other supplies at tables and in serving areas unpack and store supplies in refrigerators, cupboards and storage areas