Chief Executive Chef

Job Description & Requirements

Hiring and training kitchen staff on food handling or equipment safety

Creating and updating menus based on ingredient pricing and seasonality

Setting and maintaining standards for food quality and dish presentation

Managing ingredients or supplies inventory

Overseeing kitchen-related finances, including budget and food and labor costs

Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details

Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures

Cook the exact number of items ordered by each customer, working on several different orders simultaneously.

Wash, Cut and prepare foods designated for cooking.

Maintain sanitation, health and safety standards in work areas

Assist in the preparation of food

Clean and sanitize kitchen areas including, work surfaces, cupboards and storage areas, as well as dispose of kitchen garbage

clear and clean tables and trays

refill condiments and other supplies at tables and in serving areas

unpack and store supplies in refrigerators, cupboards and storage areas