Coordinate the day-to-day operations of assigned kitchens, following Executive Chef and Sous Chef assignments for procedures and food preparation
Job Summary
Coordinate the day-to-day operations of assigned kitchens, following Executive Chef and Sous Chef assignments for procedures and food preparation.
Lead a team with respect, ensuring staff comply with portion size, quality standards, and maintaining HACCP standards for cleanliness and sanitation.
Identify and store food items according to established standards, participate in monthly inventory, and adhere to company uniform and grooming guidelines.
Matching Summary
Coordinate the day-to-day operations of assigned kitchens, following Executive Chef and Sous Chef assignments for procedures and food preparation.
Skills & Requirements
Must-have
Coordinate daily kitchen operations
Lead and train kitchen staff
Maintain food safety and sanitation standards
Ensure compliance with portion and quality standards
Manage food storage and inventory
Nice-to-have
Exceed guest expectations
Team player mentality
Adhere to grooming guidelines
Key Requirements
Professional culinary training or equivalent experience