**Kitchen Leader** **Responsibilities:** **Management of Branch Culinary Operations:** * Oversee all culinary activities at the assigned branch, ensuring adherence to brand-standard procedures regarding 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 at the ingredient level and during cooking and storage processes. **Ensuring Implementation of Operational Standards:** * Ensure adherence to standard operational procedures for food preparation, quality control, cleaning, and kitchen management, promoting efficiency across all units. * Establish and ensure compliance with operational protocols for kitchen, equipment, and utensil maintenance, guaranteeing all are in optimal working condition. **Supplier Relationship Management:** * Oversee relationships with food and other supply vendors, ensuring products are delivered on time and meet required quality standards. Position Type: Full-time Salary: $14,000.00 - $15,000.00 per month Work Location: On-site employment