Responsibilities:

Daily Kitchen Operations

• Supervising Service: Overseeing food preparation and expediting orders to ensure proper presentation and timing.

• Station Support: Stepping in to cook or work any station in the back-of-house during peak times or staff shortages.

• Delegation: Assigning daily prep tasks and closing duties to line and prep cooks.

• Quality Control: Inspecting dishes before they leave the kitchen to ensure they meet exact standards. 

Staff Management and Training

• Mentorship: Coaching junior kitchen staff, teaching cooking techniques, and building team morale.

• Onboarding: Assisting with interviewing, hiring, and training new kitchen employees.

Administrative and Inventory Duties

• Inventory Control: Tracking stock levels, organizing walk-in coolers, and placing supply orders.

• Cost Management: Monitoring food waste and helping control operational costs.

• Safety Compliance: Enforcing health department regulations, sanitation rules, and workplace safety standards. 

• HACCP protocols: Follow Hazard Analysis Critical Control Point rules and procedures, such as recording temperatures and times of foods.

Menu and Recipe Support

• Menu Planning: Collaborating with the executive chef, and other employees on seasonal menu updates and daily specials.

• Recipe Standardization: Testing and refining recipes so the team can execute dishes consistently.