Details.
Manage kitchen operations in the absence of the Kitchen Manager, including food preparation, menu development, ordering, inventory, food cost control, kitchen staff supervision, food safety, sanitation, station setup, service, storage, and kitchen organization. The role requires preparing meat, seafood, poultry, vegetable, and cold food items, handling allergy and intolerance requests, serving as food expeditor as needed, and supervising designated kitchen shifts. Candidates must be able to work flexible or rotating shifts, weekends, holidays, and overtime as needed, stand for long periods, and lift up to 50 pounds. Proficiency in POS systems including Square and Market Man, Microsoft Office, Outlook, Excel, and Word, basic facility and equipment operation, effective time management, and multitasking are required. The candidate must hold a Miami-Dade Food Manager's License and any additional licenses or certifications required to maintain high safety and sanitation standards.