CHEF
Posted
- Developing a cohesive menu that aligns with the restaurant’s mission, such as sustainably sourced ingredients, and the operating budget
- Hiring and training the kitchen staff team
- Educating servers about the menu and handling special requests from customers, such as substitutes for gluten or dairy allergies
- Maintaining an accurate inventory of ingredients and placing regular orders
- Monitoring the condition of equipment and ordering maintenance and repairs
- Inspecting food for quality standards before it leaves the kitchen
- Sourcing, negotiating with and managing vendors, including food distributors
- Ensuring the kitchen meets food safety standards and complies with local health codes