Manage a sous chef and a dishwasher, 9 months a year. Mid August to mid May
40 hours a week, from mid August to mid May. Summers are free.
Develop weekly menus with team
Plan and preorder groceries for upcoming week
Accommodate dietary restrictions
Prepare and serve high quality, from scratch meals
Maintain a clean and sanitary kitchen environment
Oversee daily operations of the kitchen, ensuring efficiency
Supervise, train and evaluate sous chef and dishwasher
Create and manage staff schedules, ensuring coverage
Foster a positive and collaborative work environment
Monitor and maintain kitchen inventory
Manage food purchasing within budget, seeking cost effective opportunities
Attend meetings with team to plan special events and menu adjustments