Chef

Job Summary Lead kitchen operations by planningbudget-conscious menus, managing inventory, and supervising staff to deliverhigh-quality food in a fast-paced environment. Ensure compliance with healthand safety standards while mentoring the kitchen team. Responsibilities • Create appetizing, budget-conscious, and seasonal menus aligned with restaurant goals • Supervise daily kitchen operations to ensure smooth workflow and timely food preparation • Manage food inventory and place ingredient orders to maintain stock levels and reduce waste • Hire, train, and mentor kitchen team members including line cooks and prep cooks to enhance skills and performance • Inspect food plates before service to maintain quality standards • Enforce strict health, sanitation, and hygiene codes to ensure food safety compliance Preferred competencies andqualifications • Formal culinary school degree, diploma, or equivalent hands-on kitchen experience • 3 to 5 years of experience working in a fast-paced or high-volume kitchen environment • Proficiency in advanced cooking techniques to prepare diverse menu items • Strong leadership skills to manage and motivate kitchen staff • Ability to multitask effectively in a high-pressure kitchen setting • Budget management skills to control food costs and optimize resource use