Job Description:
Key Responsibilities:
Collaborate with the Executive Chef to develop and execute menus that meet the company's standards and guest expectations
Oversee the daily operations of the kitchen, ensuring efficiency and adherence to food safety and sanitation standards
Train and mentor junior kitchen staff, providing guidance and support to help them improve their skills and performance
Monitor and maintain inventory levels, ordering supplies as needed and controlling costs
Assist with creating and maintaining a positive and productive work environment, promoting teamwork and open communication
Stay up-to-date on industry trends and techniques, incorporating new ideas and techniques into menu development and food preparation
Ensure compliance with all company policies and procedures, as well as health and safety regulations
Take on additional responsibilities and tasks as needed to support the overall success of the culinary operations
Qualifications:
Minimum of 5 years' experience in a similar role, preferably in a high-volume, fine dining establishment
Culinary degree or equivalent experience and training
Strong leadership and team management skills
Excellent communication and interpersonal abilities
In-depth knowledge of food safety and sanitation regulations
Creative and innovative approach to menu planning and food preparation
Ability to work in a fast-paced, high-pressure environment
Flexibility to work evenings, weekends, and holidays as needed