Supervise kitchen staff: Oversee line cooks, prep staff, and other kitchen employees during service and prep periods, ensuring tasks are completed efficiently and correctly.
Food preparation and service: Work alongside the team during busy periods, cover stations when needed, and maintain consistent food quality.
Operational management: Assist in scheduling, inventory management, ordering supplies, and maintaining prep lists based on projected cover counts.
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Assists in product development and production scale up along with daily execution of R&D related lab activities.
Evaluates current and alternative food ingredients, create product recipe and conduct sensory evaluation of new food products to ensure to meet customer needs and requirements.