CENTRAL KITCHEN MANAGER

. Manage kitchen staff and coordinate food orders

· Supervise food prep and cooking

· Check food plating and temperature

· Establish portion sizes

· Schedule kitchen staff shifts

· Price menu items in collaboration with the Restaurant Manager

· Order food supplies and kitchen equipment, as needed

· Train kitchen staff on prep work and food plating techniques

· Store food products in compliance with safety practices (e.g. inrefrigerators)

· Keep weekly and monthly cost reports

· Maintain sanitation and safety standards in the kitchen area