Job Description

Responsibilities
  • Developing a cohesive menu that aligns with the restaurant’s mission, such as sustainably sourced ingredients, and the operating budget
  • Hiring and training the kitchen staff team
  • Educating servers about the menu and handling special requests from customers, such as substitutes for gluten or dairy allergies
  • Maintaining an accurate inventory of ingredients and placing regular orders
  • Monitoring the condition of equipment and ordering maintenance and repairs
  • Inspecting food for quality standards before it leaves the kitchen
  • Sourcing, negotiating with and managing vendors, including food distributors
  • Ensuring the kitchen meets food safety standards and complies with local health codes
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