About this position
Kitchen & Service Operations
- Expedite orders: Manage the pacing of tickets during service and inspect every plate for proper temperature, portion size, and presentation.
- Cover stations: Step in to cook or manage any line station (sauté, grill, garde manger) when the kitchen is short-staffed or overwhelmed
- Develop menus: Work alongside the executive chef to create, test, and roll out seasonal dishes or daily specials
- Supervise personnel: Assign daily prep tasks, mentor line cooks, and lead onboarding and training programs.
Coordinate schedules: Help draft shift schedules and adjust labor levels in real time based on restaurant or hotel business volume
Bridge communication: Translate high-level management goals from the executive chef to the kitchen crew while coordinating with front-of-house teams
Order supplies: Source raw ingredients, communicate with vendors, and track stock to maintain optimal par levels
Control waste: Implement and monitor inventory rotation systems (such as FIFO) to minimize food spoilage and manage food costs
Enforce sanitation: Maintain strict compliance with local health department regulations, food safety laws, and HACCP guidelines.
Inspect equipment: Check kitchen machinery and prep areas regularly to ensure high standards of cleanliness and report maintenance issues promptly
Location
New York .
The source lists New York but does not specify a city. Check the original listing for the work location and any remote-work conditions.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3231424973.