Requirements:

• Intermediate knowledge of excel spreadsheets
• Ability to manage a large team
• Work weekends and holidays
• Strong knowledge of Asian food, especially Chinese and Southeast Asian
• Experience working in high volume restaurants, up to 300 covers a night, 600 a day
• Experience with inventory systems, menu costings, and scheduling
• 5 years in a CDC or Exec Sous position preferred

Responsibilities:

• Prepare and cook meals according to recipes.
• Ensure food safety and sanitation standards are met.
• Manage kitchen staff and delegate tasks to ensure efficient operation.
• Monitor food inventory and order supplies as needed.
• Maintain a clean and organized kitchen.
• Train new kitchen staff in proper cooking techniques and safety procedures.
• Develop new recipes and menus.
• Continually design and implement Standard Operating Procedures.

Job Summary