Responsibilities:
Lead hot station production and ensure consistency in all cooked dishes. Set daily prep plan and allocate mise en place tasks. Monitor plating quality, portion control, and visual presentation. Communicate with FOH team to pace and coordinate orders. Lead staff meal planning and preparation. Conduct opening and closing procedures, including hygiene and temperature checks. Maintain kitchen equipment, cleanliness, and food safety standards. Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts). Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting). Train and coach the Cook to step up during leave or peak hours. Escalate any equipment, staffing, or inventory issues to Head Chef. Any other duties that may be assigned. Requirements:
Minimum 3-5 years of professional kitchen experience in all-day brunch, café, or bistro concepts. Proven experience in managing a small k...