About this role
Essential Duties and Responsibilities
Culinary Operations
- Assist in planning, preparing, and executing menu items according to established recipes and standards.
- Oversee food preparation to ensure consistency, quality, presentation, and portion control.
- Monitor food production and service to ensure timely delivery during peak operating hours.
- Ensure all food products meet company and health department standards.
- Participate in menu development and seasonal specials as directed.
Leadership and Team Management
- Supervise and direct cooks, prep cooks, and other back-of-house team members.
- Train, coach, and develop kitchen staff on culinary techniques, food safety, and operational procedures.
- Assist with scheduling and labor management to meet business needs.
- Foster a positive and collaborative work environment.
- Serve as the kitchen leader in the absence of the General Manager.
Food Safety and Compliance
- Ensure strict compliance with all local, state, and federal health regulations.
- Maintain food safety, sanitation, and cleanliness standards throughout the kitchen.
- Conduct routine inspections of food storage, preparation areas, and equipment.
- Ensure proper handling, labeling, dating, and storage of food products.
Inventory and Cost Control
- Assist with ordering, receiving, and inventory management.
- Monitor food costs, waste, and product usage to maximize profitability.
- Ensure proper rotation of inventory using FIFO (First In, First Out) procedures.
- Maintain accurate inventory records and assist with monthly counts.
Guest Experience
- Support the delivery of high-quality food and exceptional guest service.
- Address food-related concerns and provide solutions when necessary.
- Work collaboratively with front-of-house management to ensure smooth operations.
Qualifications
- High school diploma or GED required; Culinary degree preferred.
- Minimum of 2-5 years of progressive culinary experience in a high-volume restaurant, hotel, airport, or food service environment.
- Prior supervisory or leadership experience preferred.
- Strong knowledge of culinary techniques, food preparation, and kitchen operations.
- Thorough understanding of food safety and sanitation standards.
- Proficiency with kitchen equipment and inventory management systems.
- Excellent organizational, communication, and leadership skills.
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 pounds.
- Ability to work in hot, cold, and fast-paced environments.
- Frequent bending, reaching, twisting, and manual dexterity required.
Work Schedule
- Flexible availability, including mornings, evenings, weekends, holidays, and extended shifts as business needs require.
Preferred Certifications
- ServSafe Food Protection Manager Certification or equivalent.
- Culinary certifications from an accredited institution preferred.