Head Chef /Kitchen Lead

Responsibilities: Ensuring that all food items and products are stored, prepared and served based on the restaurant's recipe, preparation and portion standards.  Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions.  Ordering kitchen materials and ingredients based on the menu and market demand.  Supervising food preparation in the kitchen and ensuring that customers are satisfied.  Maintaining clean working environments and making sure that employees follow the restaurant's preventive maintenance measures.  Job requires nighttime and weekend availability. Hours are 2pm- to close weekdays with Saturdays all day and Sunday 8-2pm. Maintaining adequate inventory levels and conducting weekly inventories You will be required to create menu items, pricing and establishing portion sizes of each meal Scheduling shifts by business hours, days, and occasions Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials. Cook during dinner service and ensure that all dishes are cooked well and presented in an aesthetically pleasing way. Oversee food preparation, checking that all kitchen staff are performing their duties. Take inventory, develop recipes, write procedures for smooth operations. Monitor equipment quality and order new equipment as needed. Help the restaurant determine how much food and supplies need to be ordered. Train new kitchen staff. Requirements: Sound knowledge of cooking methods and techniques. The ability to follow recipes. The ability to work in a team. The ability to stand for extended periods of time.