Chi Dynasty
Overview
Support the Head Chef/Executive Chef and GM by managing day-to-day kitchen operations, increasing consistency in recipes and prep, tracking food costs/inventory, and training/scheduling team members.
Core Responsibilities 1) Inventory & Purchasing Support
Conduct daily/weekly par stock counts for dry, refrigerated, and frozen goods.
Rotate stock (FIFO), check waste/ spoilage, and adjust inventory records.
Assist with vendor ordering to hit desired par levels and negotiate substitutions/savings.
Track invoices and confirm deliveries match orders (quality & quantity).
2) Food Cost Controls
Enter daily food usage and waste into the POS/food cost tool.
Maintain standardized recipes and portion sizes.
Analyze cost variances weekly/monthly and recommend corrective actions.
Help set and monitor yield %, menu item costing, and COG% goals.
3) Training & SOPs
Train cooks on recipes, prep standards, plating specs, sanitation, and safety.
Develop and maintain kitchen SOP manuals (prep sheets, checklists).
Run onboarding for new hires in the kitchen.
Monitor compliance with food safety (servsafe standards) and cleanliness.
4) Operations Coordination
Work with the chef and GM on scheduling line prep and prep priorities.
Fill in on the line as needed during busy service.
Ensure mise en place and food flow readiness before service.
Communicate issues (stockouts, equipment problems) proactively.
5) Reports & Communication
Provide weekly inventory, food cost trending, and training logs to GM.
Assist with weekly ordering forecasts.
Key Skills & Traits
Strong organizational skills, detail-oriented.
Comfortable with numbers (inventory, cost sheets, spreadsheets).
Good communicator in a fast-paced kitchen.
Culinary basics + experience on the line.
Wants to improve systems, not just cook.
Good with training/mentoring others.
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Core Responsibilities 1) Inventory & Purchasing Support
Conduct daily/weekly par stock counts for dry, refrigerated, and frozen goods.
Rotate stock (FIFO), check waste/ spoilage, and adjust inventory records.
Assist with vendor ordering to hit desired par levels and negotiate substitutions/savings.
Track invoices and confirm deliveries match orders (quality & quantity).
2) Food Cost Controls
Enter daily food usage and waste into the POS/food cost tool.
Maintain standardized recipes and portion sizes.
Analyze cost variances weekly/monthly and recommend corrective actions.
Help set and monitor yield %, menu item costing, and COG% goals.
3) Training & SOPs
Train cooks on recipes, prep standards, plating specs, sanitation, and safety.
Develop and maintain kitchen SOP manuals (prep sheets, checklists).
Run onboarding for new hires in the kitchen.
Monitor compliance with food safety (servsafe standards) and cleanliness.
4) Operations Coordination
Work with the chef and GM on scheduling line prep and prep priorities.
Fill in on the line as needed during busy service.
Ensure mise en place and food flow readiness before service.
Communicate issues (stockouts, equipment problems) proactively.
5) Reports & Communication
Provide weekly inventory, food cost trending, and training logs to GM.
Assist with weekly ordering forecasts.
Key Skills & Traits
Strong organizational skills, detail-oriented.
Comfortable with numbers (inventory, cost sheets, spreadsheets).
Good communicator in a fast-paced kitchen.
Culinary basics + experience on the line.
Wants to improve systems, not just cook.
Good with training/mentoring others.
#J-18808-Ljbffr