About this position
Job Description
Job Description
Key Responsibilities:
Inventory Management:
Monitoring stock levels, ordering supplies, and managing inventory to minimize waste.
Ensuring Safety and Hygiene:
Maintaining a clean and organized kitchen, adhering to food safety regulations and best practices.
Operational Efficiency:
Coordinating workflow in the kitchen, ensuring timely and efficient service.
Supervision and Training:
Managing and training kitchen staff, ensuring adherence to safety and quality standards.
Food Preparation:
Assisting in the preparation of dishes, ensuring consistency and high quality.
Skills and Qualifications:
Strong Culinary Skills:
Expertise in various cooking techniques and styles, with a solid understanding of food safety and hygiene.
Leadership and Management:
Ability to supervise and motivate kitchen staff, delegate tasks effectively.
Communication and Interpersonal Skills:
Ability to communicate clearly with kitchen staff, management, and potentially with front-of-house staff.
Organizational Skills:
Ability to manage multiple tasks simultaneously, prioritize effectively, and maintain a clean and organized workspace.
Problem-Solving and Decision-Making:
Ability to quickly assess and resolve issues that arise in the kitchen, adapting to unexpected situations.
Education and Experience:
A degree or diploma in culinary arts is preferred, along with relevant experience in a professional kitchen. Holds Person-In-Charge (PIC) Certification in Food Protection and a ServSafe Manager Certificate.
Location and commute
120 Corry St, Yellow Springs, OH 45387.
Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3152833518.