Job Description

Be the second-in-command to the Head Chef, responsible for assisting with menu creation, managing kitchen staff, overseeing daily food preparation and quality, ordering supplies, managing inventory, ensuring health and safety standards, and handling kitchen operations in the Head Chef's absence. Key duties include staff supervision and training, quality control of dishes, and maintaining efficient kitchen workflow. Key Responsibilities

Leadership & Management:

Guide and supervise kitchen staff, delegate tasks, provide training, and cultivate a positive team environment.

Food Preparation:

Oversee the creation of dishes, ensure high standards of quality and presentation, and help design and test menu items.

Inventory & Purchasing:

Track inventory, manage stock levels, and order necessary supplies, ingredients, and equipment.

Quality Control:

Act as the final quality check before food reaches the customer, ensuring consistency in taste and appearance.

Health & Safety:

Maintain kitchen hygiene, enforce food safety standards, and ensure all staff adhere to health and safety regulations.

Operational Support:

Manage kitchen workflow during service, fill in for the Head Chef when needed, and assist with administrative duties.

Staffing & Scheduling:

Participate in hiring new staff and develop work shift schedules.
Skills and Qualifications

Culinary Expertise:

A strong understanding of various cooking methods, ingredients, and food preparation techniques.

Leadership Skills:

The ability to motivate, mentor, and manage a team effectively.

Organizational Skills:

Strong time management and meticulous attention to detail for consistent quality and efficient operations.

Communication:

Excellent communication skills to liaise with staff, management, and suppliers.

Problem-Solving:

The ability to quickly and effectively address challenges that arise in a busy kitchen.
Job Type: Full-time

Pay: 12.21-15.00 per hour

Expected hours: No more than 40 per week

Work Location: In person