Job description

The CHEF/COOK will:

• Manage relationships with distributors and resolve issues with vendors promptly
• Follow the budget established by the restaurant manager
• Ensure safety and sanitation practices in the kitchen
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion
• Maintain the schedule for kitchen staff
• Monitor food and labor costs
• Keep up with industry trends and create new recipes in collaboration with the Sous Chef

Other assignments that may arise to fulfil organisational goals, and as may be assigned by Managing Director.

Requirements

Education:

At least An Associate Degree in Culinary Arts required (Bachelor’s preferred)

Experience:

• 5+ years’ experience as a Chef in a full-service restaurant and 2+ years’ experience in a supervisory role.  Work experience in the business  sector is desired
• Excellent communication and organization skills
• Able to work in a fast-paced environment

•         Dedicated to food quality and control

•   Strong knowledge of proper food handling and sanitation standards.