• Managing kitchen staff, including hiring and training new employees.
• Creating work schedules, delegating tasks, and supervising the daily operations of the kitchen.
• Researching and identifying new suppliers and vendors to expand the range of ingredients and products available to the kitchen.
• Building strong, long-term relationships with suppliers and vendors to ensure reliable and consistent delivery of high-quality products.

Skills

• Must have a good understanding of the business side of running a restaurant, including inventory management, food costs, and profit margins.
• Possess excellent interpersonal skills and be able to build strong relationships with customers, suppliers, and colleagues.
• Have a keen sense of taste and smell, and be able to adjust seasoning and flavors to achieve the desired taste.
• Be able to incorporate seasonal ingredients and local specialties into menu items, ensuring that the restaurant offers a unique and memorable dining experience.