Roles & Responsibilities

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Execute food orders and deliveries
• Communicate kitchen needs to the restaurant managers and owners
• Manage inventory of ingredients and kitchen supplies
• Regularly inspect and update the kitchen’s health code standards

Tell employers what skills you have

Recipes

Aesthetics

Leadership

Ingredients

Quality Control

Food Safety

Restaurants

Cooking

Food Quality

Inventory

Purchasing

Sanitation

Compliance

Customer Satisfaction

Catering

Food Service