Lead Kitchen Operations: Oversee all aspects of kitchen operations to ensure smooth, efficient service.

Menu Development: Plan, design, and develop seasonal menus with an emphasis on creative and high-quality dishes that align with current culinary trends and seasonal ingredients.

Food Quality & Presentation: Ensure the food meets our high standards for taste, presentation, and portion control at all times.

Team Management: Lead, train, and support a talented team of culinary professionals, fostering a collaborative and productive work environment.

Staff Training: Provide ongoing training in culinary techniques, kitchen safety, sanitation practices, and restaurant policies.

Inventory & Supply Management: Oversee inventory management, ensuring proper stock levels, quality control, and cost-effective ordering.

Food Safety & Sanitation: Ensure strict compliance with all health, safety, and sanitation standards.

Collaboration: Work closely with front-of-house staff to ensure smooth service and a seamless guest experience.

Scheduling: Manage kitchen staff scheduling to ensure proper coverage during peak hours.

Mentorship: Foster a culture of growth by mentoring team members to develop their skills and advance within the kitchen.