• Collaborate with the Chef and Kitchen Manager to supervise daily kitchen operations.


• Lead line cooks in food preparation, execution, and plating with consistency and precision.


• Monitor food quality, portioning, and presentation to uphold brand and health standards.


• Maintain urgency and efficiency during peak service periods.


• Conduct and manage inventory with accurate monthly counts, minimizing waste and managing food costs.


• Assist with ordering, receiving, storage, and proper rotation of food and non-food items.


• Perform routine kitchen equipment inspections and coordinate maintenance as needed.


• Uphold all sanitation, food safety, and cleanliness protocols in compliance with health department regulations.


• Ensure proper execution and documentation of all closing procedures.


• Mentor and train team members to support their culinary development and foster a collaborative kitchen environment.


• Contribute creative input during menu development through independent research and innovation.


• Promote and maintain a drama-free, respectful, and high-performing team culture.


• Support the club’s goal of maximizing guest satisfaction by delivering inspired, high-quality cuisine and exceptional service.