Work closely with the Executive Chef to align daily kitchen operations with restaurant goals and culinary standards. Supervise and coordinate the activities of cooks and kitchen staff engaged in food preparation, cooking, garnishing, and plating. Plan, develop, and revise menus, recipes, and portion standards to ensure consistency, creativity, and quality. Inspect food preparation and service areas, equipment, and supplies to ensure adherence to sanitation, safety, and quality regulations. Order and requisition food, ingredients, and other supplies to maintain efficient kitchen operations and cost control. Train and instruct kitchen employees on food handling, sanitation, safety, and equipment operation. Direct and participate in the preparation, seasoning, and cooking of food items according to established recipes and presentation standards. Maintain inventory records and oversee food purchasing, storage, and rotation procedures. Conduct menu tastings and meetings to review recipes, techniques, and quality standards. Implement and enforce standard operating procedures to support efficiency and regulatory compliance. 2 years of experience required Interested Applicants mail resume to WEEHAWREST LLC dba Faubourg, 1100 Ave at Port Imperial, Weehawken Township, NJ. 07086 This job order is being filed in connection with an application to the Department of Labor to employ a foreign worker to work permanently in the United States.