Responsibilities: •Oversee daily kitchen operations, including food preparation, cooking, and cleaning •Manage kitchen staff, including hiring, training, and scheduling •Ensure compliance with health and safety regulations •Monitor inventory and order supplies as needed •Develop and update menu items and recipes •Maintain kitchen equipment and facilities Requirements: •High school diploma or equivalent; culinary school or relevant certification a plus •Proven experience in a kitchen environment, such as line cook or prep cook •Strong leadership and communication skills •Knowledge of food safety and sanitation regulations •Ability to work in a fast-paced and high-pressure environment •Excellent organizational and time management skills Preferred Skills: •Experience with inventory management and cost control •Familiarity with menu planning and recipe development •Understanding of kitchen equipment maintenance and repair •Knowledge of different cooking techniques and cuisines •Ability to adapt and problem-solve in a dynamic work environment',