• Delegates tasks to cooks and other staff, oversees their work, and ensures smooth kitchen operations. 

• Prepares and cooks dishes, to food meet high standards, and maintains consistency in taste and presentation. 

• Assists in creating new menu items for special events and company events

• Tracks ingredient stock, orders food and supplies, and manages inventory to prevent shortages. 

• Maintains kitchen cleanliness and hygiene, all equipment is functioning properly, and adheres to safety regulations.

• Trains new employees, helps with staff scheduling, and may conduct staff assessments. 

• Steps in to manage the kitchen in the executive chef's absence and motivates the staff to maintain a positive environment. 

• Knowledge of all various cooking techniques and familiarity with high volume food preparation. 

• Ability to lead and motivate a team while fostering a collaborative, healthy environment. 

• Crucial multi tasking oriented as well as ensuring timely food service. 

• Essential for managing inventory, maintaining standards, and ensuring consistent dish quality. 

• Adept at finding solutions to unexpected challenges that arise during service. 

Qualifications:

• At least 2-5 years of experience in a culinary leadership role, preferably in a high-volume dining setting; corporate dining, cafeteria environment.

• Practical experience in kitchen environments, working through various positions, is crucial for developing the necessary skills and understanding of kitchen pressures. ​

• An Associate's degree, Bachelor's degree, or certificate in culinary arts from an accredited institution is highly preferred, but not required.