Head Chef/Manager

Overview

We are seeking an energetic and highly skilled Head Chef/Manager to lead our culinary team and oversee all aspects of kitchen operations. This pivotal role combines creative culinary leadership with effective management, ensuring exceptional food quality, outstanding service, and a vibrant dining experience. The ideal candidate will possess a passion for fine dining, extensive culinary expertise, and proven leadership abilities to inspire and manage a dynamic team. In this role, you will drive menu innovation, maintain rigorous food safety standards, and foster a welcoming atmosphere that delights our guests and supports our staff’s growth.

Responsibilities

• Lead the development and execution of innovative menus that reflect current culinary trends and customer preferences, emphasizing quality and presentation.
• Supervise daily kitchen operations, including food preparation, cooking, plating, and ensuring adherence to food safety sanitizing procedures.
• Manage inventory control and food management processes to minimize waste while maintaining optimal stock levels; oversee ordering and supplier relationships.
• Oversee all aspects of food service management, including shift management, ensuring timely delivery of high-quality dishes in a fast-paced environment.
• Supervise and mentor culinary staff, fostering a team-oriented atmosphere that promotes professional growth through training in food handling, safety standards, and culinary techniques.
• Ensure compliance with health regulations and safety standards across all kitchen activities; implement best practices for sanitation and hygiene.
• Coordinate with front-of-house management to deliver seamless service experiences during special events such as banquets or catering functions.

Skills

• Extensive culinary experience with a strong background in fine dining environments; banquet experience is highly desirable.
• Proven supervising experience managing kitchen teams in high-volume settings; demonstrated leadership in restaurant or hospitality settings.
• Deep knowledge of dietary department procedures, food safety protocols, sanitizing procedures, and food handling regulations.
• Expertise in menu planning, food production, catering operations, and inventory management to control costs effectively.
• Strong skills in food preparation, cooking techniques, kitchen management, and serving standards within the hospitality industry.
• Experience overseeing food service operations including shift management, catering events, and restaurant management responsibilities.
• Exceptional team management abilities with a focus on leadership development, conflict resolution, and motivating staff to excel.

Join us as our Head Chef/Manager to lead a passionate culinary team dedicated to delivering memorable dining experiences! Your expertise will shape our menu offerings while inspiring your team to achieve excellence every day. We value energetic leaders who thrive under pressure and are committed to maintaining the highest standards of food quality and safety in a vibrant hospitality environment.

Pay: $63,200.00 - $76,300.00 per year

Benefits:

• Food provided
• Paid time off

Work Location: In person