Culinary Leader & Menu Architect

Job Description:

• Menu planning : Create and maintain menus, including seasonal changes
• Budgeting : Control the kitchen budget and purchase food and kitchen items
• Staff management : Oversee kitchen staff, assign tasks, and provide training and development
• Quality assurance : Ensure food production and hygiene standards are maintained
• Customer service : Deal with issues to ensure customer satisfaction
• Food safety : Ensure food safety plans are followed and records are up to date
• Team culture : Maintain a positive work environment that encourages learning and creativity
• Communication : Ensure staff communicate well with each other and other members of the organization