Job Summary: Lead a kitchen team, ensure regulatory compliance, train staff, maintain communication, and guarantee quality in food preparation and plating. Key Responsibilities: 1. Lead and supervise kitchen staff. 2. Ensure food quality and compliance with kitchen regulations. 3. Train and develop kitchen teams. Staff Supervision: Direct the kitchen team, assign tasks, and evaluate performance. Regulatory Compliance: Ensure adherence to food safety and hygiene standards. Staff Training: Train cooks and newly hired personnel. Communication: Maintain communication with the head chef and restaurant manager. Food Plating: Ensure food is plated according to preparation standards, presentation, temperature, and ingredients. Quality Assurance: Verify that products are in good condition and dishes are prepared to a high standard. Food Preparation: Measure ingredients, operate kitchen equipment, and participate in dish preparation. Ordering Supplies: Place orders to maintain appropriate inventory levels. Compensation: Based on qualifications. Job Types: Contract, Permanent Pay: $13,000.00 - $15,000.00 per month Work Location: In person