Looking for a leader to help run my kitchen . Every other weekend off and every Sunday off
Responsibilities:
Food Preparation & Cooking:
Overseeing the preparation and cooking of all hot and cold food items, following recipes and standards.
Assisting with the preparation of ingredients, including washing, peeling, cutting, and slicing.
Preparing dishes to meet quality and presentation standards.
Ensuring proper cooking techniques are used and food safety guidelines are followed.
Kitchen Management:
Coordinating kitchen staff tasks and assigning duties.
Supervising line cooks and other kitchen staff.
Maintaining a clean and organized kitchen and enforcing hygiene and sanitation standards.
Ensuring cooking stations are adequately stocked with ingredients and equipment.
Monitoring inventory and assisting with ordering supplies.
Quality Control & Training:
Conducting taste tests to ensure food quality and consistency.
Training and mentoring junior kitchen staff.
Collaborating with management on menu planning and cost management.
Ensuring compliance with health and safety regulations.
Qualifications:
Experience:
Several years of experience working as a cook, often starting as a line cook.
Proven cooking experience and knowledge of various techniques and cuisines.
Supervisory experience is a plus.
Education:
High school diploma or GED.
A culinary degree or related coursework is advantageous.
Food handler's license or certification is often required.
Skills:
Strong knife skills and food preparation techniques.
Excellent communication and leadership skills.
Exceptional organizational, time management, and problem-solving skills.
Ability to work in a fast-paced environment and handle multiple tasks.
Ability to work standing for extended periods and lift up to 50 lbs.
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