Position Summary
Serves as the second-in-command in the kitchen, responsible for supporting the Executive Chef in all culinary operations. This role oversees daily food preparation, supervises kitchen staff, ensures quality and consistency, and helps maintain efficient and safe kitchen operations.

Key Responsibilities

Kitchen Operations

• Assist in managing daily kitchen activities, including prep, cooking, and service
• Ensure all dishes are prepared to established standards of quality and presentation
• Step in to lead the kitchen in the Executive Chef’s absence

Staff Supervision

• Supervise, train, and mentor line cooks and kitchen staff
• Delegate tasks and ensure efficient workflow during service
• Monitor staff performance and provide feedback

Food Quality & Consistency

• Maintain consistency in taste, portioning, and plating
• Ensure proper food handling, storage, and rotation (FIFO methods ??)
• Conduct regular quality checks on ingredients and finished dishes ??

Inventory & Cost Control

• Assist with ordering, inventory management, and stock rotation
• Help control food costs by minimizing waste and ensuring proper portioning
• Work with vendors and track deliveries

Menu Support

• Assist the Executive Chef in menu planning and development
• Contribute ideas for specials and seasonal offerings

Health & Safety Compliance

• Ensure compliance with sanitation and food safety standards
• Maintain a clean, organized, and safe kitchen environment
• Enforce proper use of equipment and safety procedures

Event & Banquet Support

• Assist with preparation and execution of banquets, weddings, and special events
• Coordinate with front-of-house staff to ensure smooth service

 Other Duties as Assigned

Qualifications (Required)

• ·Culinary degree preferred but not required.  In lieu of degree five plus years kitchen experience and two or more years as a line cook.
• Solid understanding of cooking techniques, kitchen equipment, and food safety standards
• Leadership and team management skills
• Ability to work in a fast-paced, high-pressure environment

Working Conditions:

• Work in hot, humid conditions near ovens, grills, fryers, and steam in a fast-paced kitchen with noise, and high activity levels
• Ability to work extended hours including evenings, weekends, and holiday.
• Physically demanding, including standing for long periods and lifting

Physical Requirements 

1. Prolonged Standing and Movement

• Stand and walk for 8–12+ hours per shift
• Constant movement between stations, storage areas, and service lines

2. Lifting and Carrying

• Lift and carry 25–50 lbs regularly (boxes, food products, equipment)
• Occasionally assist with heavier items using proper techniques or team lifting

3. Manual Dexterity

• Frequent use of hands for cutting, chopping, plating, and operating kitchen equipment
• Ability to handle knives and tools with speed, precision, and safety

4. Repetitive Motion

• Continuous tasks such as slicing, stirring, reaching, and bending
• Maintain consistency and control despite repetitive strain

5. Stamina and Endurance

• Sustain high energy during long, fast-paced shifts
• Handle peak service periods and back-to-back meal services

6. Coordination and Balance

• Navigate tight, busy kitchen spaces safely
• Carry hot or heavy items while maintaining awareness of surroundings

7. Visual and Sensory Ability

• Strong vision for food quality, presentation, and safety
• Ability to taste and smell for seasoning, freshness, and consistency