CHEF

• Developing a cohesive menu that aligns with the restaurant’s mission, such as sustainably sourced ingredients, and the operating budget • Hiring and training the kitchen staff team • Educating servers about the menu and handling special requests from customers, such as substitutes for gluten or dairy allergies • Maintaining an accurate inventory of ingredients and placing regular orders • Monitoring the condition of equipment and ordering maintenance and repairs • Inspecting food for quality standards before it leaves the kitchen • Sourcing, negotiating with and managing vendors, including food distributors • Ensuring the kitchen meets food safety standards and complies with local health codes