CHEF

Developing a cohesive menu that aligns with the restaurant’s mission, such as sustainably sourced ingredients, and the operating budget
Hiring and training the kitchen staff team
Educating servers about the menu and handling special requests from customers, such as substitutes for gluten or dairy allergies
Maintaining an accurate inventory of ingredients and placing regular orders
Monitoring the condition of equipment and ordering maintenance and repairs
Inspecting food for quality standards before it leaves the kitchen
Sourcing, negotiating with and managing vendors, including food distributors
Ensuring the kitchen meets food safety standards and complies with local health codes

Similar jobs