Key Responsibilities:

• Kitchen Management: Assist in running the kitchen and coordinating cooking stations.
• Cooking: Prepare and cook dishes, ensuring they meet our standards.
• Team Leadership: Supervise and train kitchen staff.
• Menu Development: Help create and update menu items and specials.
• Quality Control: Ensure all dishes are high quality and maintain hygiene standards.
• Inventory: Manage inventory, order supplies, and control costs.
• Problem Solving: Handle issues during service to keep things running smoothly.
• Compliance: Ensure the kitchen meets health and safety regulations.

Qualifications:

• Experience: 5 years in a kitchen, with at least 2 years in a leadership role.
• Education: Culinary degree or similar experience.
• Skills: Strong cooking, leadership, and attention to detail.
• Leadership: Ability to lead and motivate a team.
• Creativity: Passion for creating new dishes.
• Flexibility: Available to work nights, weekends, and holidays.

• Competitive salary 
• Comprehensive health, vision and dental insurance
• Paid vacation and sick leave
• Professional development opportunities
• Employee discounts on dining and perks at related company venues