Responsibilities Oversee daily kitchen operations, including food preparation, cooking, and presentation of menu items. Lead and supervise kitchen staff, fostering and focused on quality and efficiency. Plan seasonal menus that reflect culinary creativity . Manage inventory control Ensure all food safety sanitizing procedures are followed rigorously to maintain a safe working environment. Requirements Proven experience in restaurant management and menu creativity. Strong background in supervising teams and managing kitchen operations Extensive knowledge of food safety standards, sanitizing procedures, and handling practices. Experience with seasonal menu planning Demonstrated leadership skills with the ability to motivate and manage teams. Familiarity with food service management systems and inventory control tools. Excellent cooking skills combined with a passion for food!

Pay:

From $65,000.00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person