Key Responsibilities:

Leadership

• Oversee the work of kitchen staff, including cooks and utility kitchen workers, ensuring meals are prepared accurately and timely. Provide guidance to cooks on techniques and safety protocols. Meal preparation
• Prepare and cook dishes according to recipes, including complex meals, soups, salads, and sauces. Ensure that all food items are plated and garnished according to presentation standards. Menu planning
• Assist in planning menus and ordering supplies. Monitor inventory levels to ensure that necessary ingredients and supplies are always available, and manage food costs effectively. Quality control and compliance
• Maintain high standards of food quality and presentation. Ensure that all cooking stations are clean and adhere to food safety regulations, including proper food storage and sanitation practices. Collaboration and communication
• work closely with the Director of Culinary and Chef Managers to ensure smooth kitchen operations. Communicate effectively with team members to coordinate food preparation and service. Problem-solving
• Troubleshoot and resolve any issues that arise in the kitchen, ensuring that service runs smoothly and efficiently.

Qualifications:

Proven experience in a Culinary Lead role or similar role Knowledge of various cooking techniques, ingredients, equipment and procedures Understanding of food safety procedures and kitchen hy Ability to work in a fast-paced environment Good communication and teamwork skills High school diploma or equivalent; culinary training a plus

Physical Requirements:

Ability to stand for extended periods Lift and carry up to 50 pounds Work in hot, humid, and noisy environments