Chef

Job Summary

Lead kitchen operations by planningbudget-conscious menus, managing inventory, and supervising staff to deliverhigh-quality food in a fast-paced environment. Ensure compliance with healthand safety standards while mentoring the kitchen team.

Responsibilities

• Create appetizing, budget-conscious, and seasonal menus aligned with restaurant goals
• Supervise daily kitchen operations to ensure smooth workflow and timely food preparation
• Manage food inventory and place ingredient orders to maintain stock levels and reduce waste
• Hire, train, and mentor kitchen team members including line cooks and prep cooks to enhance skills and performance
• Inspect food plates before service to maintain quality standards
• Enforce strict health, sanitation, and hygiene codes to ensure food safety compliance

Preferred competencies andqualifications

• Formal culinary school degree, diploma, or equivalent hands-on kitchen experience
• 3 to 5 years of experience working in a fast-paced or high-volume kitchen environment
• Proficiency in advanced cooking techniques to prepare diverse menu items
• Strong leadership skills to manage and motivate kitchen staff
• Ability to multitask effectively in a high-pressure kitchen setting
• Budget management skills to control food costs and optimize resource use