Chef
Key Responsibilities: Assist in leading and supervising kitchen staff and daily kitchen activities Delegate tasks effectively, ensuring timely and high-quality food preparation and service Oversee food handling practices, sanitation protocols, and compliance with HACCP and health regulations Participate in menu planning, inventory management, and supply ordering Monitor food and labor costs, uphold service and quality standards, and work toward maximizing profitability Ensure all food products are prepared, cooked, and presented according to brand and company standards Support hiring, training, performance management, and staff development Resolve operational or staff issues with professionalism, providing clear guidance and coaching Foster a positive team culture and maintain strong communication with both back-of-house and front-of-house staff Lead by example in delivering outstanding customer service and maintaining high levels of food quality and presentation Qualifications: High School Diploma or GED required; post-secondary culinary education is a plus Minimum 3–5 years of experience in a supervisory kitchen role ServeSafe Manager Certification required Strong leadership, delegation, and conflict resolution skills Highly organized with the ability to manage multiple projects and priorities Clear and effective communicator with both culinary teams and front-of-house staff Passionate about hospitality, food safety, and kitchen operations Bilingual or multilingual abilities are a plus
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