Job Description

The CDC is in charge of managing all kitchen operations, including staff supervision, menu planning, and maintaining food quality and safety standards.   Key duties include leading the culinary team, creating and executing menus, managing inventory and food costs, and ensuring a safe and clean work environment.   They are also responsible for the final preparation and presentation of dishes when managing the line.

Management and leadership

• Supervise and manage kitchen staff:   Oversee daily operations, hire and train new staff, and schedule shifts.
• Lead the kitchen team:   Act as the main leader in the kitchen, providing direction and ensuring the team adheres to the chef's standards.  

   

Menu and food

• Develop and plan menus:  

  Create seasonal and signature menus, develop new recipes, and determine portion sizes.  

   

• Ensure quality and consistency:  

  Oversee all food preparation to ensure dishes are prepared to standard and presented correctly.  

   

• Manage food and inventory:  

  Monitor food inventory, order supplies, and build relationships with vendors.  

   

Operations and safety

• Maintain health and safety:   Enforce kitchen hygiene and safety regulations to ensure a compliant and clean work environment.  

   

• Control costs:   Manage food costs and control budgets to minimize waste.  

   

• Coordinate service:   Act as an expediter during service, ensuring dishes are prepared and timed correctly before being served to customers.  

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