Essential Duties and Responsibilities:
Ability to work all kitchen stations efficiently and effectively.
Assist with inventory management and supply ordering.
Oversee the preparation and service of food to ensure quality and consistency.
Train and mentor kitchen staff on proper food handling, safety procedures, and equipment maintenance.
Provide hands-on leadership during the opening weeks of new restaurant locations.
Troubleshoot operational issues and implement solutions as needed.
Maintain communication with management to report progress and challenges.
Transition to the next restaurant opening once initial operations are stabilized.
Minimum Qualifications and Skill Requirements:
Extensive knowledge of safety, sanitation, and food handling procedures.
Proven leadership and training experience in a kitchen environment.
Strong communication and interpersonal skills.
Ability to work collaboratively and perform effectively as part of a team.
Highly organized with the ability to manage multiple priorities in a fast-paced setting.
Must have reliable personal transportation and be willing to travel to various restaurant locations.
Flexibility in scheduling, including the ability to work evenings, weekends, and extended hours as needed during restaurant openings.