Job Description Job Description

• Lead and Supervise all back-of-house operations
• Recruit, train, schedule, and develop kitchen staff
• Maintain food quality, consistency, and presentation standards
• Manage food and labor costs to meet budget goals
• Monitor inventory levels and place food and supply orders
• Ensure compliance with all health, sanitation, and safety regulations
• Create prep lists and oversee daily production
• Reduce waste and control portion costs
• Coordinate with management team to execute specials, events, and catering orders
• Resolve kitchen issues and effectively
• Maintain equipment and communicate

Company Description We are a locally, independently owned, and fast paced hospitality operation seeking experienced culinary leadership. Our focus is delivering exceptional guest experiences through quality food, strong team culture, and operational excellence. We are seeking ...