- Lead, control, and manage culinary team.
- Plan menus and daily specials.
- handle prep lists for kitchen crew.
- Control food costing and inventory.
- keep standards for food storage, rotation, quality, and appearance.
- Keep compliance with applicable health codes and regulations.
- Create maintenance and cleaning schedules for equipment, storage, and work areas.
- Attend in interview process and selection of kitchen staff.
- plan staff and assist in human resources processes as needed.
- · Must be able to work night shift and split shift
- · Must be able to work extra hours or weekend if needed
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