As the
Head Cook, you'll be the culinary leader in our kitchen, ensuring the preparation and presentation of high-quality dishes that meet our standards of excellence. You'll work closely with the Kitchen Manager and General Manager to maintain a smooth and efficient kitchen operation, uphold food safety standards, and contribute to the overall success of the restaurant.
Key Responsibilities - Food Preparation & Cooking: Prepare and cook menu items to specification, ensuring consistency in quality, flavor, and presentation.
- Kitchen Leadership: Lead and supervise kitchen staff during service, ensuring a smooth, coordinated flow between stations.
- Inventory & Ordering: Monitor inventory levels, receive and inspect deliveries, label and store products properly, and rotate stock to maintain freshness.
- Food Safety & Sanitation: Uphold and enforce strict food safety, sanitation, and cleanliness standards throughout kitchen and dining areas.
- Training & Development: Assist in training and mentoring kitchen staff to uphold kitchen standards and improve skills.
- Collaboration: Work closely with the Kitchen Manager and General Manager to improve efficiency, quality, and guest satisfaction.
Requirements
Qualifications - 2+ years of professional cooking experience in a high-volume or full-service restaurant.
- Strong knowledge of food safety, prep techniques, and cooking methods (grill, sauté, fry, etc.).
- Ability to lead and motivate a team in a fast-paced environment.
- Attention to detail and pride in plate presentation and cleanliness.
- ServSafe Certification (or willingness to obtain).
- Reliable, punctual, and team-oriented with strong communication skills.