He/she will Lead kitchen operations to deliver high-quality, delicious meals while ensuring strict adherence to health, safety, and sanitation standards.  

This individual will foster a productive, efficient kitchen environment that maximizes resources and supports team development. 

Core Duties:

• Oversee Daily Kitchen Operations: Lead and manage the kitchen staff to ensure smooth, efficient operations during all meal periods, including proper food preparation, cooking, and presentation.
• Ensure Food Safety and Sanitation: Monitor sanitation practices and ensure that the kitchen meets all health and safety regulations.
• Quality Control: Inspect raw and cooked food items to guarantee the highest quality and consistency.
• Inventory and Stock Management: Manage kitchen inventory levels, order supplies from onsite storeroom, and oversee order pick up.
• Menu Planning and Development: Collaborate with the Food and Beverage Manager to develop and refine menus. 
• Cost Control: Monitor food costs and implement strategies to reduce waste and maximize profitability. 
• Training and Development: Train kitchen staff on new recipes, cooking techniques, and safety procedures. 
• Scheduling and Staff Management: Create and manage staff schedules, ensuring adequate coverage for all shifts. 
• Collaboration with Other Departments: Work closely with front-of-house staff and other departments to ensure seamless service delivery. 
• Monitor Kitchen Equipment and Maintenance: Regularly check kitchen equipment to ensure it is in good working order. 
• Customer Interaction: Occasionally interact with guests to receive feedback on food quality and service. 
• Additional Responsibilities: Perform any other related duties as assigned by management to meet operational needs and ensure guest satisfaction.

Minimum Qualifications - Education and Experience:

• Minimum 1 Year experience in similar or related role. 
• Completed ServSafe Food Certification
• CPR and First Aid Certified (or willingness to obtain certification).

Required Competencies

The competencies and capabilites required for success in the role include:

• Leadership and Management 
• Strong Communication Skills 
• Working With A Team 
• Strong Customer Service Orientation 
• Commitment to Learning & Development 
• Maintenance of Physical Energy
• Recipe Development and Monitoring 
• Kitchen Equipment Care & Management 
• Food Cost Management & Budgeting 
• Detail Orientation