Chief Cook

RESPONSIBILITIES Manage and plan resources effectively to support business growth and maximize revenue through food sales and cost control Maintain consistent food preparation quality while ensuring workplace hygiene and safety standards are upheld at all times Identify operational problems promptly and implement efficient solutions to minimize disruptions Inspect supplies, equipment, and work areas regularly to ensure compliance with established food safety and hygiene standards Demonstrate a positive attitude with strong attention to detail and accountability in daily tasks Perform additional duties as assigned by supervisors to support kitchen operations REQUIRED COMPETENCIES AND CERTIFICATIONS Minimum 3 to 5 years of kitchen management experience Certified in food hygiene and safety with knowledge of NEA guidelines PREFERRED COMPETENCIES AND QUALIFICATIONS Ability to innovate and develop new menu items to enhance customer offerings Skilled in budgeting and managing food costs to optimize profitability Strong leadership skills to effectively lead and motivate kitchen staff