Key Responsibilities:
Leadership and Supervision:
Supervise and lead kitchen staff to ensure efficient kitchen operations.
Assign and delegate tasks to kitchen staff, ensuring all work is completed accurately and in a timely manner.
Provide training and guidance to junior cooks and kitchen staff on cooking techniques, food safety, and kitchen best practices.
Foster a positive and collaborative team environment.
Food Preparation and Cooking:
Prepare and cook menu items according to established recipes and quality standards.
Ensure all dishes are cooked to perfection and presented according to restaurant specifications.
Communicate effectively with the Kitchen Manager, General Manager, and BOH team to ensure the kitchen meets operational needs and standards.
Maintain consistency in the quality and taste of all dishes.
Quality Control:
Ensure that food is prepared and served promptly while maintaining the highest quality.
Perform regular quality checks to ensure that all dishes meet restaurant standards.
Monitor portion sizes, food presentation, and taste to guarantee quality.
Inventory and Ordering:
Help manage kitchen inventory and assist in ordering food and kitchen supplies as needed.
Ensure proper storage of ingredients and kitchen equipment.
Track food usage and waste to minimize cost and improve efficiency.
Health & Safety Compliance:
Maintain a clean and organized kitchen environment, adhering to food safety and sanitation guidelines.
Ensure all kitchen staff follow proper food handling and hygiene procedures.
Comply with all health and safety regulations, including regular cleaning and sanitizing of kitchen equipment.
Collaboration with Front-of-House:
Communicate effectively with servers and other front-of-house staff to ensure smooth service and coordination.
Help prioritize orders during busy periods to ensure all dishes are delivered on time.
Qualifications:
Previous experience as a cook or lead cook in a kitchen environment is preferred.
Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
Ability to manage multiple tasks and work efficiently in a fast-paced environment.
Excellent organizational and time-management skills.
Leadership abilities to manage and motivate kitchen staff.
Flexibility to work nights, weekends, and holidays as needed.
Ability to remain calm under pressure and handle stressful situations effectively.
Physical Requirements:
Ability to stand for long periods and work in a fast-paced environment.
Ability to lift up to 50 lbs.
Comfortable using kitchen equipment such as knives, stoves, ovens, and fryers.