Position Overview
Responsibilities:
Order materials, supplies, and ingredients based on demand.Supervise kitchen employees and organize food orders.Oversee the food preparation and cooking process.Recruit and train kitchen employees in designated stations.Monitor inventory levels and perform weekly inventory assessments.Work with the restaurant manager to price and change menu items.Schedule work shifts for employees.Store all food products in compliance with health and safety regulations.Ensure the kitchen is clean and organized.Maintain weekly and monthly cost reports. Requirements:
Bachelor’s degree in restaurant management or certification from culinary school is required.A minimum of 3 years’ experience in a similar role.In-depth knowledge of kitchen health and safety regulations.Ability ...