Responsibilities:
- Lead, mentor, and manage the CHINESE AND SOUTH EAST ASIAN culinary team.
- Develop and plan menus and daily specials.
- Create prep lists for the kitchen crew.
- Manage food costs and inventory.
- Maintain standards for food storage, rotation, quality, and appearance.
- Ensure compliance with applicable health codes and regulations.
- Establish maintenance and cleaning schedules for equipment, storage, and work areas.
- Interview, vet, and select kitchen staff.
- Schedule staff and assist in human resources processes as needed.
Qualifications and Skills: Demonstrated knowledge of culinary techniques and practices.
- Understanding of menu and recipe development techniques.
- Strong leadership abilities.
- Ongoing awareness of culinary trends.
- Understanding of health and sanitation laws.
- Excellent knife-handling skills.
- Applied wine and beverage knowledge.
- Basic computer skills and experience with Microsoft Office.
- Previous kitchen management experience.
