Job Description
Job Description
The Head Cook will lead the restaurant kitchen as a solo kitchen lead, reporting to the General Manager. This role will manage a fixed daily menu while overseeing food preparation, kitchen operations, inventory, food safety, quality, and sanitation.
Responsibilities
- Plan and manage the fixed daily menu.
- Prepare and cook food according to established standards.
- Control inventory and monitor ingredient usage.
- Maintain food safety practices and compliance.
- Inspect food quality and ensure consistent preparation.
- Maintain a clean, sanitary, and organized kitchen.
Required Qualifications
- 2+ years of professional cooking experience.
- High school diploma or equivalent.
Preferred Qualifications
- Food Protection Manager Certification.
- Commercial cooking experience.
- Inventory management experience.