Main Duties
- Menu Planning: Write new food items and seasonal dishes.
- Staff Leadership: Hire, train, and manage all kitchen workers.
- Stock Control: Order ingredients and manage food costs and waste.
- Quality Control: Inspect every meal for taste and presentation.
- Safety: Keep the kitchen clean and safe based on food laws.
Skills Needed
- Leadership: Lead a busy team under high pressure.
- Creativity: Design great-tasting and attractive food.
- Organization: Handle multiple tasks at the same time.
- Experience: Often need five or more years of cooking in professional kitchens.
Pay: $57,331.23 – $86,436.18 per year
Work Location: In person
