Chef

• Lead, mentor, and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costs and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Interview, vet, and select kitchen staff.
• Schedule staff

More detail about Lloyd’s Bar and Grill, please visit https://culinaryagents.com/entities/915166-Lloyd%2527s-Bar-and-Grill

Source ⇲