CHEF

Menu Development: Design innovative, seasonal, or specialized menus and recipes while managing ingredient costs. Staff Management: Hire, train, and schedule kitchen staff, such as line cooks, prep workers, and dishwashers. Inventory & Purchasing: Monitor stock levels, order ingredients and supplies, and manage vendor relationships. Food Preparation & Quality Control: Oversee food production, ensure consistent taste and plate presentation, and handle special customer requests or dietary restrictions. Safety & Sanitation: Ensure compliance with local health codes and food safety regulations, while maintaining a clean and organized workspace.