Head Chef

The Head Chef is responsible for leading the kitchen team, overseeing food preparation, developing menu items, and maintaining high standards of food quality, presentation, and consistency. This role manages kitchen operations, controls food costs, ensures food safety compliance, and creates an efficient and professional working environment.

Key Responsibilities:

• Oversee daily kitchen operations and food preparation.
• Lead, supervise, and motivate kitchen staff.
• Plan menus and develop new dishes and seasonal specials.
• Maintain consistent food quality, taste, and presentation.
• Ensure all dishes meet restaurant standards.
• Monitor food inventory, ingredient quality, and stock levels.
• Manage food ordering, storage, and supplier coordination.
• Control food costs, portion sizes, and kitchen waste.
• Ensure compliance with food safety and sanitation regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Train and mentor chefs, cooks, and other kitchen team members.
• Coordinate with restaurant management and front-of-house staff.
• Monitor kitchen equipment and arrange maintenance when needed.
• Manage kitchen schedules and delegate responsibilities.
• Handle special dietary requests and food-allergy requirements.
• Maintain recipes, preparation procedures, and quality standards.
• Support menu pricing and cost-control initiatives.
• Ensure timely food service during busy periods.

Qualifications & Skills:

• Previous experience as a Head Chef, Sous Chef, or senior kitchen professional.
• Strong culinary skills and knowledge of cooking techniques.
• Experience leading and training kitchen teams.
• Knowledge of menu planning and recipe development.
• Understanding of food costing, budgeting, and inventory control.
• Knowledge of food safety, hygiene, and sanitation standards.
• Strong leadership and communication skills.
• Excellent organization and time-management abilities.
• Ability to work under pressure in a busy kitchen.
• Attention to detail and commitment to food quality.
• Strong problem-solving and decision-making skills.
• Flexibility to work evenings, weekends, and holidays.

What We Offer:

• Competitive salary based on experience.
• Opportunities for professional development and career advancement.
• A collaborative and professional kitchen environment.
• Opportunities to contribute creative ideas to the menu.
• Staff meals or employee discounts, where available.

Pay: $22.00 - $28.00 per hour

Expected hours: 32.0 per week

Benefits:

• 401(k)
• 401(k) matching
• 403(b)
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person