Key Responsibilities

• Kitchen Management : Supervising staff, managing daily prep, and ensuring smooth workflow.
• Staff Supervision : Training, scheduling, and leading line cooks and prep staff.
• Culinary Tasks : Cooking, plating, and ensuring recipe consistency and quality.
• Operations : Inventory control, ordering supplies, and maintaining health/safety standards.
• Leadership : Acting as the head chef's right-hand and taking charge when they are away.

• Executive Chef : Head of the entire culinary operation.
• Sous Chef : Second-in-command, manages day-to-day execution.
• Station Chefs (Saucier, Garde Manger, etc.) : Responsible for specific kitchen sections.
• Commis/Line Cooks & Prep Cooks : Perform core cooking and preparation tasks.