**Kitchen Leader** **Responsibilities:** **Oversee branch culinary operations:** * Supervise all culinary activities at the assigned branch, ensuring adherence to brand-standard procedures for food preparation, presentation, and service timing. * Ensure consistent product quality and that dishes are prepared correctly according to recipes and menu specifications. **Food preparation and presentation quality control:** * Monitor product quality, ensuring food is fresh, flavorful, and presented in accordance with brand standards. * Supervise compliance with food safety, hygiene, and food handling standards—both for ingredients and for cooking and storage processes. **Ensure implementation of operational standards:** * Ensure adherence to standard operating procedures for food preparation, quality control, cleaning, and kitchen management, promoting efficiency across all units. * Establish and enforce operational protocols for kitchen, equipment, and utensil maintenance, ensuring all are in optimal working condition. **Supplier relationship management:** * Oversee relationships with food and other supply vendors, ensuring timely delivery of products meeting required quality standards. Employment type: Full-time Salary: $14,000.00 – $15,000.00 per month Work location: On-site