Coordinate the day-to-day operations of assigned kitchens, following Executive Chef and Sous Chef assignments for opening, closing, and food preparation
Job Summary
Coordinate the day-to-day operations of assigned kitchens, following Executive Chef and Sous Chef assignments for opening, closing, and food preparation.
Lead a team with respect, ensuring staff comply with portion size, quality standards, and departmental rules while maintaining HACCP standards for food quality, temperature, rotation, cleanliness, and sanitation.
Maintain kitchen cleanliness, including walk-in coolers, dry storage, and equipment, and participate in monthly inventory for the department of responsibility.
Matching Summary
Coordinate the day-to-day operations of assigned kitchens, following Executive Chef and Sous Chef assignments for opening, closing, and food preparation.
Skills & Requirements
Must-have
Coordinate daily kitchen operations
Food preparation and quality standards
Maintain sanitation and cleanliness
Team leadership and staff management
HACCP standards compliance
Nice-to-have
Exceed guest expectations
Team player mentality
Adhere to grooming guidelines
Key Requirements
Culinary education or fine dining/catering experience