• Kitchen Operations & Leadership
• Supervise and coordinate daily kitchen operations, line progression, and food prep across all stations during peak service hours.
• Step in as lead or cover for the Executive/Head Chef during absences, ensuring seamless shift transitions and consistent plate execution.
• Direct, train, and mentor a team of 4 line cooks, prep cooks, and dishwashers,
• Quality Control & Menu Execution
• Enforce strict food presentation, portion control, and taste standards before orders leave the pass.
• Assist the Executive Chef with seasonal menu development, daily specials, and standardized recipe costings.
• Expedite tickets during high-volume service, communicating fluidly between back-of-house and front-of-house staff.
• Inventory, Safety & Cost Management
• Oversee inventory management, vendor ordering, and stock rotation using the FIFO (First-In, First-Out) method.
• Monitor food waste and trim usage to maintain targeted food cost percentages and profit margins.
• Enforce health, hygiene, and safety regulations, including HACCP and local sanitation standards.
Principals only. Recruiters, please don't contact this job poster.