Head Chef

The Head Chef is responsible for leading daily kitchen operations, developing high-quality menus, supervising culinary staff, and maintaining consistent food standards. This role involves overseeing food preparation, managing inventory, controlling kitchen costs, and ensuring compliance with food-safety requirements. The ideal candidate has strong culinary expertise, excellent leadership skills, and a passion for creating memorable dining experiences.

Key Responsibilities:

• Oversee daily kitchen operations and coordinate food preparation.
• Develop and update menus featuring creative dishes and seasonal ingredients.
• 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, cooks, and kitchen assistants.
• Coordinate kitchen schedules, staffing, and shift assignments.
• Monitor ingredient freshness, storage conditions, and stock levels.
• Manage food inventory, purchasing, and supplier relationships.
• Control food costs, portion sizes, and kitchen waste.
• Maintain food-safety, sanitation, and kitchen-cleanliness standards.
• Ensure proper handling of food allergies and special dietary requests.
• Monitor kitchen equipment and arrange maintenance when necessary.
• Coordinate with restaurant management and front-of-house staff.
• Train employees on cooking techniques, recipes, and preparation procedures.
• Monitor kitchen performance and identify opportunities to improve efficiency.
• Ensure compliance with company policies and applicable health regulations.
• Maintain accurate inventory records and food-cost reports.
• Review guest feedback and improve menu quality and presentation.
• Maintain a safe, organized, 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 leadership and kitchen-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: 32.0 per week

Benefits:

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

Work Location: In person