Chief Executive Chef

Job Description & Requirements • Hiring and training kitchen staff on food handling or equipment safety • Creating and updating menus based on ingredient pricing and seasonality • Setting and maintaining standards for food quality and dish presentation • Managing ingredients or supplies inventory • Overseeing kitchen-related finances, including budget and food and labor costs • Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details • Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures • Cook the exact number of items ordered by each customer, working on several different orders simultaneously. • Wash, Cut and prepare foods designated for cooking. • Maintain sanitation, health and safety standards in work areas • Assist in the preparation of food • Clean and sanitize kitchen areas including, work surfaces, cupboards and storage areas, as well as dispose of kitchen garbage • clear and clean tables and trays • refill condiments and other supplies at tables and in serving areas • unpack and store supplies in refrigerators, cupboards and storage areas