Job Summary: 

• Supervise daily operations to ensure production standards and quality parameters are met.
• Help to build and foster strong working relationships, collaboration within the team and a positive work environment.
• Lead and motivate by example.
• Manage the kitchen staff.
• Manage and streamline kitchen processes.
• Implement automation throughout the facility.
• Oversee food production such as prepping, cooking, recipes, etc.
• Manage the facility, including repairs, equipment maintenance and purchasing.
• Work in a fast-paced and constantly changing environment.

Skills on Resume:

• Operations Supervision (Hard Skills)
• Team Leadership (Soft Skills)
• Staff Management (Hard Skills)
• Process Optimization (Hard Skills)
• Automation Systems (Hard Skills)
• Food Production (Hard Skills)
• Facility Management (Hard Skills)
• Workplace Adaptability (Soft Skills)

Job Summary: 

• Delegate tasks to a small kitchen team of 3-4 people.
• Responsible for baking and ensuring high quality of all bakes.
• Responsible for managing stock.
• Pack orders for wholesale customers and home deliveries.
• Make sure all orders are correct and of the highest standard.
• Calculate batch sizes required and ensure very little food waste is created.
• Check in via text and phone call with the owner about the kitchen progress when they are away from the kitchen.
• Supervise on-site throughout the day, with the owner and manager present when not otherwise engaged.

Skills on Resume:

• Task Delegation (Soft Skills)
• Baking Quality Control (Hard Skills)
• Stock Management (Hard Skills)
• Order Packing (Hard Skills)
• Order Accuracy (Hard Skills)
• Batch Calculation (Hard Skills)
• Operational Communication (Soft Skills)
• On-Site Supervision (Hard Skills)

Job Summary: 

• Work with restaurant management on budgets, labor and food costs.
• Oversee the development and training of Kitchen managers and staff.
• Monitor food quality to ensure adherence to company recipe specifications.
• Ensure food safety and handling procedures are adhered to according to all Federal regulations.
• Responsible for state and local laws.
• Inspect deliveries and ensure proper rotation and handling of food products.
• Intervene in locations where assistance is needed to meet the company's goal of providing superior service to dining guests.
• Develop and maintain excellent vendor relations.
• Work with the corporate chef to implement new menu items in line with company food cost projections.
• Perform any and all other reasonable assignments as directed by the COO or Corporate Chef.

Skills on Resume:

• Budget Management (Hard Skills)
• Staff Training (Soft Skills)
• Food Quality Control (Hard Skills)
• Food Safety Compliance (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Inventory Inspection (Hard Skills)
• Service Support (Soft Skills)
• Vendor Relations (Soft Skills)

Job Summary: 

• Orient all Kitchen service personnel on their work assignments, work and food handling techniques.
• Prepare menus and plan modifications as required by diet orders.
• Prepare food for the morning, afternoon, or evening meals.
• Supervise the preparation and service of food.
• Supervise sanitation and housekeeping procedures in the Kitchen area.
• Maintain safety standards.
• Visit customers to routinely discuss their food preferences and nutritional needs.
• Provide ongoing in-service training periodically.
• Adjust the schedule to observe all meals.

Skills on Resume:

• Staff Orientation (Soft Skills)
• Menu Planning (Hard Skills)
• Meal Preparation (Hard Skills)
• Food Service Supervision (Hard Skills)
• Sanitation Oversight (Hard Skills)
• Safety Compliance (Hard Skills)
• Customer Interaction (Soft Skills)
• Staff Training (Soft Skills)

Job Summary: 

• Ensure the quality of the food items and notify the manager if a product does not meet specifications.
• Follow and ensure compliance with food safety and handling policies and procedures.
• Prepare and cook food according to recipes, quality standards, presentation standards and food preparation checklist, establishing priority items.
• Monitor the quantity of food that is prepared and the portions that are served to control food waste and ensure that good food is not thrown away.
• Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.
• Assist cooks and kitchen staff with various tasks and provide cooks with needed items.
• Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations.
• Complete safety training and certifications.
• Maintain confidentiality of proprietary information.
• Handle sensitive issues with employees and/or guests with tact, respect, and diplomacy.

Skills on Resume:

• Food Quality Control (Hard Skills)
• Food Safety Compliance (Hard Skills)
• Recipe Execution (Hard Skills)
• Waste Control (Hard Skills)
• Task Supervision (Hard Skills)
• Kitchen Support (Soft Skills)
• Operational Communication (Soft Skills)
• Professional Discretion (Soft Skills)