Jett's Kitchen Manager / Head Chef - Historic Lodging

• Menu development: Working with the head chef to develop and maintain the menu, including pricing and portion sizes 

• Budgeting: Tracking kitchen finances and developing budgets 

• Compliance: Ensuring compliance with health and safety regulations 

• Customer service: Ensuring that customers are satisfied with the quality and timeliness of the food 

• Food preparation: Overseeing food preparation and ensuring that food is stored, prepared, and served according to the restaurant's standards 
• Safety and hygiene: Ensuring that the kitchen is clean and safe, and that staff follow safety and hygiene protocols 
• Staff management: Supervising kitchen staff, scheduling shifts, and training new employees 
• Inventory: Managing inventory levels and conducting weekly inventory audits 

Kitchen managers should have strong leadership skills, culinary knowledge, and the ability to multitask in a fast-paced environment.

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