Key Responsibilities:Team LeadershipSupervise and direct kitchen staffCreate and manage staff schedulesTrain new team membersMonitor performance and provide feedbackMaintain positive work environmentSupport professional developmentOperations ManagementOversee daily kitchen operationsMaintain cleanliness and organizationManage inventory and ordering Ensure proper equipment maintenance Monitor food costs and wasteImplement safety and sanitation proceduresFood ProductionEnsure consistent food quality Manage prep lists and production timing Monitor portion controlMaintain recipe standardsSupport menu implementationCoordinate with front-of-house supervisor
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Restaurant & Food
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