Head Chef

Job Description Culinary Leadership: Oversee kitchen operations, leading culinary staff and ensuring high-quality food production. Menu Development: Create innovative and appealing menus, considering seasonal ingredients and customer preferences. Food Quality: Maintain consistent food quality, taste, and presentation, adhering to established standards. Kitchen Management: Supervise kitchen staff, delegate tasks, and manage inventory and ordering of supplies. Training & Development: Train new kitchen employees, fostering a skilled and cohesive team. Safety & Hygiene: Ensure compliance with sanitation regulations, maintaining a clean and safe kitchen environment. Cost Control: Monitor food costs, minimize waste, and maximize efficiency without compromising quality. Collaboration: Coordinate with other departments, such as purchasing and service, to streamline operations. Problem Solving: Address kitchen-related issues promptly, finding solutions to challenges that arise. Innovation: Continuously seek new culinary trends, techniques, and methods to enhance offerings. #J-18808-Ljbffr