Head Chef

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

Key Responsibilities:

• Oversee daily kitchen operations and coordinate food preparation.
• Develop and update menus featuring creative dishes and quality ingredients.
• Maintain consistent food quality, flavor, freshness, and presentation.
• Establish recipes, portion sizes, and plating standards.
• Lead, train, supervise, and motivate chefs, cooks, and kitchen assistants.
• Coordinate kitchen schedules, staffing, and shift assignments.
• Ensure meals are prepared accurately and served on time.
• Manage food inventory, purchasing, and supplier relationships.
• Monitor ingredient freshness, storage conditions, and stock levels.
• 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 front-of-house staff to ensure smooth service.
• Train employees on recipes, cooking techniques, and kitchen procedures.
• Monitor kitchen performance and implement operational improvements.
• Ensure compliance with company policies and applicable health regulations.
• Maintain accurate inventory records and food-cost reports.
• Review customer feedback and identify opportunities to improve menu quality.
• 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 supportive and collaborative kitchen environment.
• Opportunities for professional development and career advancement.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $23.00 - $27.00 per hour

Expected hours: 31.0 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