Essential Duties and Responsibilities Culinary Operations • Assist in planning, preparing, and executing menu items according to established recipes and standards. • Oversee food preparation to ensure consistency, quality, presentation, and portion control. • Monitor food production and service to ensure timely delivery during peak operating hours. • Ensure all food products meet company and health department standards. • Participate in menu development and seasonal specials as directed. Leadership and Team Management • Supervise and direct cooks, prep cooks, and other back-of-house team members. • Train, coach, and develop kitchen staff on culinary techniques, food safety, and operational procedures. • Assist with scheduling and labor management to meet business needs. • Foster a positive and collaborative work environment. • Serve as the kitchen leader in the absence of the General Manager. Food Safety and Compliance • Ensure strict compliance with all local, state, and federal health regulations. • Maintain food safety, sanitation, and cleanliness standards throughout the kitchen. • Conduct routine inspections of food storage, preparation areas, and equipment. • Ensure proper handling, labeling, dating, and storage of food products. Inventory and Cost Control • Assist with ordering, receiving, and inventory management. • Monitor food costs, waste, and product usage to maximize profitability. • Ensure proper rotation of inventory using FIFO (First In, First Out) procedures. • Maintain accurate inventory records and assist with monthly counts. Guest Experience • Support the delivery of high-quality food and exceptional guest service. • Address food-related concerns and provide solutions when necessary. • Work collaboratively with front-of-house management to ensure smooth operations. Qualifications • High school diploma or GED required; Culinary degree preferred. • Minimum of 2-5 years of progressive culinary experience in a high-volume restaurant, hotel, airport, or food service environment. • Prior supervisory or leadership experience preferred. • Strong knowledge of culinary techniques, food preparation, and kitchen operations. • Thorough understanding of food safety and sanitation standards. • Proficiency with kitchen equipment and inventory management systems. • Excellent organizational, communication, and leadership skills. Physical Requirements • Ability to stand and walk for extended periods. • Ability to lift and carry up to 50 pounds. • Ability to work in hot, cold, and fast-paced environments. • Frequent bending, reaching, twisting, and manual dexterity required. Work Schedule • Flexible availability, including mornings, evenings, weekends, holidays, and extended shifts as business needs require. Preferred Certifications • ServSafe Food Protection Manager Certification or equivalent. • Culinary certifications from an accredited institution preferred.