Head Chef

The Head Chef is responsible for leading kitchen operations, developing creative menus, maintaining exceptional food quality, and managing the culinary team. This role involves overseeing food preparation, controlling kitchen costs, managing inventory, and ensuring compliance with food-safety standards. The ideal candidate has strong culinary skills, leadership experience, and a passion for delivering outstanding dishes and an excellent dining experience.

Key Responsibilities:

• Oversee daily kitchen operations and coordinate food preparation.
• Develop and update menus featuring seasonal ingredients and creative dishes.
• Prepare and supervise the preparation of high-quality meals.
• Maintain consistent food quality, taste, freshness, and presentation.
• Establish recipes, portion sizes, and plating standards.
• Lead, train, and supervise chefs and kitchen staff.
• Coordinate kitchen schedules, staffing, and shift assignments.
• Monitor food inventory, ingredient freshness, and storage procedures.
• Manage food purchasing and coordinate with suppliers.
• Control food costs, portion sizes, and kitchen waste.
• Maintain food-safety, sanitation, and kitchen hygiene standards.
• Ensure proper handling of food allergies and special dietary requests.
• Monitor kitchen equipment and arrange maintenance when necessary.
• Coordinate with restaurant management, servers, and bar staff.
• Evaluate kitchen performance and implement operational improvements.
• Train employees on recipes, preparation techniques, and kitchen procedures.
• Ensure compliance with company policies and applicable health regulations.
• Maintain accurate inventory records and kitchen documentation.
• Review customer feedback and identify opportunities to improve menu quality.
• Maintain an organized, safe, and productive kitchen environment.

Qualifications & Skills:

• Previous professional culinary experience, preferably as a Head Chef or Sous Chef.
• Strong knowledge of cooking techniques, menu planning, and food presentation.
• Excellent culinary leadership and team-management abilities.
• Experience with food costing, budgeting, and portion control.
• Knowledge of inventory management and supplier coordination.
• Understanding of food safety, sanitation, and allergen management.
• Strong organizational and time-management skills.
• Excellent communication and problem-solving abilities.
• Ability to manage multiple priorities in a fast-paced kitchen.
• Creativity and attention to detail.
• Ability to train, motivate, and develop kitchen staff.
• Professional attitude and commitment to food quality.
• Ability to remain calm during busy service periods.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities to contribute to menu development and culinary creativity.
• A professional and collaborative kitchen environment.
• Opportunities for career growth and leadership development.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $24.00 - $29.00 per hour

Expected hours: 34.0 per week

Benefits:

• 401(k) matching
• 403(b)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person