Chef

Key Responsibilities

• Provide menu suggestions and development in alignment with our concept
• Oversee food preparation and presentation to ensure consistency, excellence, and visual appeal.
• Lead the kitchen team: assign duties, train new hires, mentor line cooks and support staff.
• Manage inventory, order supplies, monitor food cost and waste, ensure budget compliance.
• Ensure operational readiness for service: prep lists, station setup, timely execution, coordination with front of house.
• Uphold all health, safety and sanitation standards; ensure kitchen equipment maintenance and compliance with regulations.
• Maintain a clean, organized, professional kitchen environment with high morale and teamwork.
• Continuously explore culinary trends, seasonal ingredients and guest preferences to keep the menu fresh and engaging.

Required Skills

• Leadership
• Mentoring
• Team Management
• Creativity
• Attention to Detail
• Time Management
• Organizational Skills
• Communication Skills

Compensation Details

Compensation: Hourly ($25.00 - $30.00)

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