Head Chef/Supervisor

Culinary Operations: Oversee the scratch-preparation, cooking, baking, and plating of all daily meals, including specialty rolls, pastries, and desserts.

Kosher Compliance: Maintain full operational compliance with Kosher kitchen regulations and dietary standards.

Meal Service & Tray Line: Direct and actively participate in the meal assembly line to ensure accurate portioning, timely service, and proper diet texture compliance.

Sanitation & Food Safety: Maintain high standards of kitchen cleanliness, including hands-on pot/pan sanitization, general workstation upkeep, and adherence to local health codes.

Leadership & Team Support: Manage kitchen operations and staff during meal periods, stepping into the leadership role in the absence of the Food Service Director. Perform other related kitchen management tasks as needed.