Head Chef

Overview

We are a growing Hospitality group with multiple award winning locations in Cuyahoga County. Join our dynamic culinary team as a Head Chef in one of our locations and play a vital role in delivering exceptional dining experiences! As a key leader in the kitchen, you will oversee daily food operations, supervise culinary staff, and ensure the highest standards of food quality, safety, and presentation. This energetic role offers an exciting opportunity to showcase your culinary expertise, leadership skills, and passion for hospitality in a fast-paced, fine dining environment. We are committed to fostering growth and providing an engaging workplace where your talents can shine.

Responsibilities

• Assist the Corporate Chef and Sous Chefs in managing all kitchen operations, including food preparation, cooking, and presentation to meet quality standards.
• Supervise and mentor kitchen staff, ensuring efficient shift management and team collaboration.
• Oversee food safety sanitizing procedures and enforce strict adherence to health regulations across all kitchen areas.
• Coordinate food production for various service outlets, including catering and banquet events, ensuring timely delivery and presentation.
• Manage inventory control and stock levels, including ordering supplies and minimizing waste through effective cost control measures.
• Support menu planning by contributing culinary ideas that align with restaurant standards and customer preferences.
• Lead by example in maintaining a clean, organized kitchen environment that promotes safety and efficiency.

Requirements

• Proven experience in fine dining establishments with strong background in food service management and culinary arts.
• Must have experience working in fully scratch kitchens.
• Demonstrated supervisory experience overseeing kitchen teams, managing shifts, and leading food production activities.
• Extensive banquet, catering, and restaurant experience with a focus on high-quality food handling and presentation.
• Knowledge of food safety sanitizing procedures, inventory management, and cost control practices within the food industry.
• Skilled in menu planning, food preparation, cooking techniques, and kitchen management.
• Strong leadership abilities with excellent communication skills to motivate teams and ensure smooth operations.
• Familiarity with dietary department protocols, food service experience, and managing teams as a chef is highly desirable.

Embark on a rewarding culinary journey with us—where your skills will elevate our guests’ experiences while you grow professionally in a vibrant hospitality environment!

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• Food provided
• Paid time off

Experience:

• Sous Chef : 2 years (Preferred)
• scratch cooking : 4 years (Required)

Shift availability:

• Night Shift (Required)

Work Location: In person