ESSENTIAL FUNCTIONS:

1. Culinary Leadership:
   • Collaborate with the Executive Chef in menu planning, recipe development, and execution of innovation culinary creations.
   • Maintain the highest standards of food quality, presentation, and taste.
   • Demonstrate culinary expertise by preparing and overseeing the preparation of dishes.
2. Kitchen Management:
   • Supervise and train kitchen staff, ensuring they adhere to food safety and sanitation standards.
   • Oversee food preparation, cooking, and plating to guarantee consistency and timeliness.
   • Manage inventory, order supplies, and monitor kitchen equipment for maintenance needs.
3. Team Collaboration:
   • Foster a positive and cooperative working environment, promoting teamwork and communication among kitchen staff.
   • Lead by example, exhibiting professionalism, passion, and dedication to culinary excellence.
4. Member Experience:
   • Ensure exceptional member experiences by monitoring food quality and presentation, and addressing any concerns promptly.
   • Collaborate with front-of-house staff to accommodate special requests and dietary preferences.
5. Cost Control:
   • Assist in controlling food and labor costs through efficient inventory management and portion control.
   • Minimize food waste and maximize resource utilization.
6. Compliance and Safety:
   • Enforce health and safety regulations and ensure kitchen staff’s compliance with food safety standards
   • Maintain a clean and organized kitchen environment.