Job Responsibilities - Supervise and lead kitchen staff, including cooks, prep chefs, and dishwashers. - Ensure the kitchen operates smoothly, meeting food safety and quality standards. - Oversee food preparation, including recipe adherence and portion control. - Monitor inventory levels and order kitchen supplies and ingredients as needed. - Train kitchen staff in proper food handling, cooking techniques, and safety procedures. - Coordinate with the front-of-house staff to ensure timely and accurate food service. - Address and resolve kitchen-related issues and emergencies. Critical Skills & Experience Requirements - Prior experience in a kitchen management or supervisory role. - Strong leadership and team management skills. - Excellent knowledge of food safety and sanitation practices. - Ability to work in a fast-paced kitchen environment and adapt to changing demands. - Proficiency in kitchen equipment operation and maintenance. - Effective communication skills to coordinate with kitchen and front-of-house staff. - Understanding of inventory management and ordering processes.