Restaurant​/Food Service, Food & Beverage, Catering

At The Turn, we truly are a family. If you love building connections, while making memories and opportunities to advance your career in the hospitality industry, then you’ll fit right in at The Turn. We believe a company culture thrives when it feels more like a family than a place of work. We put people first by taking care of our teammates, providing them with great mentors and leaders, and (most importantly) offering them a chance to grow as people and professionals.

• Oversee the day-to-day operations of the kitchen, ensuring efficient preparation, cooking, and plating of food according to established recipes and quality standards.
• Maintain consistent food quality and portion control to meet company standards and guest expectations.
• Ensure all kitchen equipment is functioning properly, and coordinate maintenance or repairs as needed.
• Manage kitchen staff, delegating tasks, setting schedules, and ensuring adequate staffing for peak times.

• Lead, train, and supervise kitchen staff, including line cooks, prep cooks, dishwashers, and other kitchen personnel.
• Provide ongoing coaching and training on food preparation techniques, kitchen safety, sanitation practices, and customer service.
• Conduct performance evaluations and provide constructive feedback to encourage staff growth and improvement.
• Foster a positive work environment and promote teamwork within the kitchen staff.

• Monitor inventory levels of food, beverages, and kitchen supplies to ensure that adequate stock is on hand to meet demand.
• Place orders for supplies and ingredients, managing vendor relationships and negotiating pricing when necessary.
• Track food costs and waste to ensure that the kitchen operates within budget.
• Implement effective inventory control measures to minimize waste, spoilage, and over-ordering.

• Ensure all food handling, preparation, and storage comply with local health and safety regulations, including food safety certifications.
• Maintain cleanliness and organization in the kitchen at all times, ensuring that the work environment is safe, sanitary, and fully compliant with OSHA standards.
• Conduct regular checks of kitchen operations to ensure adherence to food safety protocols, such as proper food temperatures, sanitation, and allergen management.

• Work with the General Manager and culinary team to develop seasonal menus, daily specials, and new food offerings that align with guest preferences and business goals.
• Coordinate food offerings for special events, group bookings, birthday parties, and corporate functions, ensuring that large orders are handled efficiently.
• Adapt menus for dietary restrictions and special requests from guests, ensuring a variety of options for all guests.

• Ensure that food is prepared and presented in a manner that meets the company’s standards for taste, appearance, and temperature.
• Address and resolve guest complaints regarding food quality or service in a professional and timely manner.
• Regularly inspect the kitchen and dining areas to ensure cleanliness and that all food preparation processes align with company standards.

• Manage kitchen-related expenses, including food costs, labor costs, and overhead, to ensure profitability.
• Implement cost-saving strategies without compromising quality, including optimizing food portioning, reducing waste, and improving inventory management.
• Prepare and review weekly and monthly reports on food costs, waste, and staff productivity, identifying areas for improvement.
• Maintain strong communication with front-of-house staff to ensure that orders…