Job Description
Salary: 20,000- 30,000
Duties And Responsibilities
Manage relationships with distributors and resolve issues with vendors promptly Follow the budget established by the restaurant manager Ensure safety and sanitation practices in the kitchen
Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion Maintain the schedule for kitchen staff
Monitor food and labor costs
Keep up with industry trends and create new recipes in collaboration with the Sous Chef
Minimum Requirements
1-2 years experience as a chef
