Kitchen Manager/Head Chef

Job Summary

We are seeking a dynamic and experienced Kitchen Manager/Head Chef to lead our culinary team with passion and precision. This vital role involves overseeing all kitchen operations, ensuring exceptional food quality, maintaining strict food safety standards, and managing a diverse team of culinary professionals. The ideal candidate will bring a blend of creative culinary expertise, strong leadership skills, and comprehensive knowledge of food production and service management. Join us to create memorable dining experiences while fostering a positive, efficient, and safe kitchen environment.

Duties

• Lead and supervise the entire kitchen team, including chefs, cooks, and support staff, ensuring high standards of food quality and service.
• Plan menus that align with the restaurant’s concept, incorporating innovative dishes while managing costs and inventory control.
• Oversee food preparation and presentation to ensure consistency, flavor, and visual appeal meet brand standards.
• Maintain strict adherence to food safety sanitizing procedures, hygiene standards, and health regulations across all kitchen operations.
• Manage inventory control by monitoring stock levels, ordering supplies efficiently, and minimizing waste to optimize profitability.
• Coordinate catering events and banquet services by preparing specialized menus and supervising large-scale food production.
• Implement shift management strategies to ensure smooth daily operations, including staffing schedules and task delegation.
• Enforce compliance with all safety protocols, including proper handling of food products and sanitization practices.
• Foster a collaborative team environment through effective leadership, training, and mentorship to develop culinary talent.

Qualifications

• Extensive culinary experience with expertise in food preparation, cooking techniques, and menu planning.
• Demonstrated supervisory experience leading diverse teams within fast-paced kitchens.
• Knowledge of banquet experience, catering operations, and dietary department standards is highly desirable.
• Strong understanding of inventory management, cost control measures, and food industry best practices.
• Familiarity with food safety regulations, sanitizing procedures, and proper food handling techniques.
• Excellent leadership skills with the ability to motivate teams and manage shift operations effectively.
• Previous experience in hospitality or restaurant management roles is preferred; certification in culinary arts or hospitality is a plus.

Join us as our Kitchen Manager/Head Chef to inspire culinary excellence while delivering outstanding guest experiences! We value energetic leaders who thrive under pressure and are passionate about elevating every aspect of our kitchen operations through innovation, teamwork, and dedication to quality.

Pay: From $25.00 per hour

Expected hours: 30.0 – 40.0 per week

Work Location: In person