Manhattan, New York
Kitchen management: Overseeing the kitchen's operations, finances, and resources
Menu creation: Developing recipes, planning menus, and ensuring quality and consistency.
Staff management: Hiring, training, and supervising cooks and other food preparation workers
Food preparation: Working the line and preparing dishes
Safety and sanitation: Ensuring compliance with nutrition, sanitation, and safety regulations.
Inventory: Ordering and maintaining an inventory of food and supplies
Customer satisfaction: Dealing with issues that may arise to ensure customer satisfaction.
Collaboration: Working with other leads and managers to ensure a respectful workplace
