Responsibilities:
-Develop and menu plans; standardize recipes; manage portion control and menu costing
-Lead, train, schedule, and supervise kitchen staff; foster a positive, efficient work environment
-Ensure food quality, consistency, presentation, and timely service
-Manage inventory, purchasing, supplier relationships, and waste reduction
-Enforce food safety, sanitation, and HACCP compliance; maintain equipment and facilities
-Monitor budgets, labor costs, and financial targets; optimize kitchen workflow
-Collaborate with front-of-house and events teams to deliver a cohesive guest experience

Qualifications:
-Culinary degree or equivalent experience; proven leadership in a professional kitchen
-Strong menu development, cost control, and inventory management skills
-Excellent leadership, communication, and time-management abilities
-In-depth knowledge of food safety regulations and kitchen equipment maintenance