Chef Manager or Chef Kitchen Manager

• responsible for staff training on Safety and Food Safety practices;
• assist in completing weekly department inventory;
• create scheduled for Department;
• ensure that all safety policies are in place and being followed and that all staff is wearing the correct PPE;
• work with cooks to ensure consistent recipe compliance;
• Maintains sufficient staffing with respect to the needs to control labor costs;
• Evaluates, responds, and makes recommendations based upon customer needs to maximize customer satisfaction;
• Supervises culinary staff to ensure quality services are provided in a challenging and rewarding work environment;
• Obtaining feedback on food and service quality, and handling customer problems and complaints;
• Implementing hygiene policies and examining equipment for cleanliness;
• Coordinating cooks' tasks;
• Reviewing staffing levels to meet service, operational and financial objectives;
• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers;
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders;
• Ensuring promptness, freshness and quality of dishes