DUTIES:

• Lead, mentor, and manage culinary team.


• Develop and plan menus and daily specials.


• Create prep lists for kitchen crew.


• Manage food costing and inventory.


• Maintain standards for food storage, rotation, quality, and appearance.


• Ensure compliance with applicable health codes and regulations.


• Establish maintenance and cleaning schedules for equipment, storage, and work areas.


• Schedule staff and assist in human resources processes as needed.