行政总厨负责确保每道菜都符合品牌的品质和呈现标准，并全面管理厨房运营。该岗位需严格执行食品安全与卫生规范，带领团队营造高效、安全和积极的工作氛围。 JOB RESPONSIBILITIES: （岗位职责）  Food Safety & Quality Assurance（食品安全、质量保证） 1) Consistently deliver all menu items according to established recipes and quality standards, maintaining efficient service speed and ensuring guest satisfaction at all times. 严格按照既定菜谱和品质标准制作所有菜单菜品，确保服务高效，并始终满足顾客的用餐体验 2) Ensure strict compliance with food safety protocols (HACCP, ServSafe) and conduct regular sanitation inspections. 严格遵守食品安全协议（HACCP、ServSafe）并定期进行卫生检查。 3) Conduct periodic kitchen safety and sanitation training to ensure compliance with operating procedures and to ensure staff, food, and workplace safety. 安排并开展厨房安全和卫生培训,确保厨房各岗位操作规范性，保障后厨人员安全、食品安全、卫生安全  Kitchen Operations & Cost Management （厨房运营及成本管控） 1) Develop detailed daily production plans, and efficiently assign workstations and equipment to maximize kitchen productivity. 制定详细的每日生产计划，高效分配工位和设备使用, 提升厨房整体产能。 2) Oversee ingredient purchasing and inventory control to minimize waste and prevent shortages, while consistently meeting targeted kitchen gross margins. 监督原料采购和库存管理，最大限度减少浪费和短缺，确保厨房毛利率目标的实现. 3) Monitor and analyze kitchen cost structure, proactively identifying and implementing cost-saving strategies. 跟踪并分析厨房成本结构，主动提出并落实降本增效的举措。  Team Management & Development（团队管理及发展） 1) Recruit, hire, train, and supervise kitchen staff including cooks, prep cooks, and dishwashers, to build a high-performing team. 负责招聘、雇佣、培训和监督厨房工作人员，包括厨师、准备厨师和洗碗工, 打造高效团队。 2) Monitor team performance and workflow during peak hours to ensure consistency, speed and high standards. 在高峰时段监控团队绩效，以保持一致性、速度和品质标准。 3) Encourage skill development and strengthen team cohesion to retain talent. 推动员工技能提升，增强团队凝聚力，实现人才稳定与保留。 4) Lead by example and enforce clear standards of discipline to promote a positive work environment; conduct regular BOH staff meetings to ensure team goals are consistently aligned with company objectives. 通过以身作则、规范管理，营造积极的工作氛围，并定期召开后厨员工会议、确保团队目标与公司战略始终保持一致。  Cross-Department Collaboration（跨部门协作） 1) Collaborate closely with FOH leadership, attend management meetings, and effectively execute tasks and assignments delegated by the General Manager. 与FOH管理团队密切合作，积极参与管理层会议、及时落实店长分配的任务及工作要求 2) Coordinate with suppliers and the company purchasing team to ensure smooth supply chain operations. 对接、协调供应商和公司采购团队, 确保供应链顺畅运作。  Perform other duties as assigned by upper management（执行上级可能指派的其他任务）

Qualifications 1. Passionate about the restaurant industry, with proven chain restaurant management experience; minimum of 2 years as a restaurant Head Chef and a record of successful leadership. 热爱餐饮行业，具有中餐连锁餐饮行业管理经验，担任连锁餐饮厨师长岗位2年以上，并有成功的管理案例 2. California Food Handler Certification (manager level) required 加州食品处理人员证书 （经理级） 3. Strong knowledge of kitchen equipment maintenance and safety required 对厨房设备的维护和安全有很强的了解 4. Excellent organizational and problem-solving skills 5. 优秀的组织和解决问题的能力 6. Fluency in English; Spanish proficiency is a plus 7. 精通英语、西班牙语的优先 Physical Requirements: 1. Ability to stand and walk for extended periods能长时间连续站立及行走 2. Ability to lift up to 30 lbs 能举起30磅的物品 3. Able to safely use knives and kitchen equipment能够安全使用刀具和厨房设备 4. Ability to frequently bend, stretch, and reach for products and supplies (with or without reasonable accommodations) 能够频繁弯腰、俯身并伸手拿取产品和物品 （可在合理便利条件下完成） 5. Ability to work in temperature-variable environments including refrigerated areas and hot kitchen spaces能够在各种温度环境下工作，能够适应炎热和寒冷的温度变化，例如冷库内的低温和烹饪区的高温 6. Able to work in noisy environments such as those with stir-fry stations, dishwashers, and other loud kitchen equipment能够在嘈杂的环境中工作，如炒菜的声音/洗碗机等其他设备发出的巨大噪音 7. Ability to maintain cleanliness and sanitation of the work area to uphold safety standards能够保持工作区域的清洁和整洁，确保良好的安全和卫生