Chef

Responsibilities:
- Oversee all aspects of food production and kitchen management
- Ensure high-quality food is prepared and served in a timely manner
- Develop and implement menus that meet the needs of the dietary department
- Manage inventory, order supplies, and maintain proper food storage and sanitation standards
- Train and supervise kitchen staff, providing guidance and support as needed
- Collaborate with restaurant management and catering teams to plan and execute special events
- Demonstrate strong leadership skills, effectively managing a team in a fast-paced environment
- Maintain a safe working environment, adhering to all health and safety regulations
- Monitor food costs and work within budgetary guidelines

Skills:
- Extensive experience in the food industry, with a focus on culinary arts and food service management
- Strong knowledge of food preparation techniques, flavor profiles, and culinary trends
- Excellent organizational and time management skills, with the ability to prioritize tasks effectively
- Exceptional communication skills, both verbal and written, to effectively interact with staff and customers
- Proven ability to lead a team, providing guidance, motivation, and support as needed
- Flexibility to work various shifts, including evenings, weekends, and holidays as required

Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of the organization.

Job Types: Full-time, Part-time

Pay: $15.00 - $20.00 per hour

Expected hours: 20 – 40 per week

Benefits:

• Flexible schedule

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Work Location: In person

Salary : $15 - $20