Full-Time Chef

Responsibilities:

• Lead and supervise kitchen staff and provide guidance, training, and performance feedback.
• Oversee all aspects of food preparation, ensuring adherence to recipes, portion sizes, and quality standards.
• Plan and develop menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Manage inventory levels, including ordering supplies, monitoring stock levels, and minimizing waste.
• Ensure compliance with health and safety regulations, maintaining a clean and sanitary kitchen environment.
• Monitor food costs and labor costs, implementing strategies to control expenses and maximize profitability.
• Collaborate with management to develop and implement policies and procedures to improve kitchen efficiency and performance.
• Stay updated on industry trends and incorporate innovative ideas into menu development.
• Maintain effective communication with front-of-house staff to ensure seamless coordination of food service.
• Foster a positive work culture based on teamwork, respect, and excellence, promoting employee morale and retention.
• Conduct regular kitchen meetings and training sessions to reinforce standards, procedures, and expectations.
• Perform administrative tasks as needed, such as rostering, budgeting, and reporting.
• Lead by example, demonstrating culinary expertise, professionalism, and a commitment to excellence in all aspects of the job.