The chef will be responsible for creating delicious and nutritious meals, managing the kitchen team, ensuring food safety standards are met, and maintaining a clean and organized kitchen.

Responsibilities:

• Plan, prepare, and execute menus in a timely manner
• Ensure all meals are of high quality and meet food safety and sanitation standards
• Train and manage kitchen staff in food preparation, cooking techniques, and safety procedures
• Manage inventory and ordering of kitchen supplies and ingredients
• Maintain a clean and organized kitchen, including all equipment and work areas
• Monitor food costs and ensure budgetary goals are met
• Collaborate with management to develop and execute catering and special event menus
• Keep up-to-date with industry trends and techniques

Requirements:

• Proven experience as a chef or line cook
• Thorough knowledge of food preparation and cooking techniques
• Experience in menu development and execution
• Ability to manage and train kitchen staff
• Familiarity with food safety and sanitation regulations
• Strong organizational and time management skills
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Strong communication and interpersonal skills
• Ability to work flexible hours, including weekends and evenings

Education and Certification:

• Culinary degree or equivalent experience preferred
• ServSafe or equivalent food safety certification preferred