Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Verifies that food storage units all meet standards and are consistently well-managed
Manages menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Job Requirements:
Bachelor’s degree or Associates in Culinary Arts preferred
Fluent in Spanish or high proficiency
5 to 7 + years’ experience in F&B, plus prior staff management experience
Previous Restaurant Experience and Restaurant Industry Knowledge
Professional communication skills, oral and written
Prior Executive Chef or Sous Chef experience
Ability to work in a high-energy, demanding environment. Ability to respond to both verbal and visual commands.
Organization and leadership skills
Demonstrates strong leadership skills and is a team player
Works well under pressure
Ability to effectively solve problems
Able to take direction and hold staff accountable
Computer Competency (MS Word and MS Excel)
Able to work independently with little supervision and direction
Remote property experience is highly desirable
Work Environment / Physical Requirements:
Direct contact with guests, management and employees
Requires high degree of professional conduct and ability to be flexible in a changing environment
Must be able to carry loads greater than 35 pounds, and be able to transport up to 50 pounds regularly.
90% of time standing and 10% of time sitting.
Excellent attendance, including weekends and holidays, is required with schedule flexibility determined by business needs.
Temporary housing provided for up to 60 days to allow for immediate relocation.
