Posted 3 hours ago
Experience
3–5 years of professional kitchen experience
Experience as a Chef de Partie, Line Cook, or Junior Sous Chef
Background in high-volume, fine dining, or specialty cuisine (depends on your restaurant)
Strong culinary skills (sauté, grill, prep, sauces, plating, etc.)
Ability to manage and train staff
Strong leadership and communication skills
Knowledge of kitchen safety, sanitation, and food handling standards
Ability to control food costs, portioning, and inventory
Ability to maintain quality and consistency
Works well under pressure and during rush periods
Assist the Executive Chef with menu planning and daily operations
Supervise kitchen staff and ensure stations are running smoothly
Train cooks and maintain quality standards
Manage inventory, ordering, and food storage
Ensure cleanliness and safety regulations are followed
Oversee food preparation and plating
Step in as acting head chef when needed
