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: $14.00 - $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