Responsibilities

• Lead daily kitchen operations: Oversee meal preparation, food quality, and presentation while maintaining a well-run kitchen
• Drive culinary excellence: Select high-quality ingredients, uphold presentation standards, and ensure consistency in execution of dishes
• Enhance menu offerings: Create and implement new dishes and seasonal menus to elevate the dining experience
• Contribute to financial success: Control costs, monitor budgets, and optimize profitability through efficient production planning
• Ensure operational efficiency: Manage kitchen systems, reporting, and departmental coordination to streamline daily operations
• Lead a high-performing team: Supervise and support team members, recruit new talent, monitor development and performance, provide coaching and foster a positive and productive work environment
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.