Key Responsibilities
- Oversee all kitchen operations and daily food production
- Develop and update menus while maintaining quality and consistency
- Ensure high standards of food preparation, presentation, and portion control
- Recruit, train, mentor, and supervise kitchen staff
- Create staff schedules and support team development
- Monitor inventory levels and coordinate purchasing of ingredients and supplies
- Manage food costs and implement waste reduction practices
- Ensure compliance with food safety, sanitation, and workplace health regulations
- Collaborate with restaurant management to support operational goals and guest satisfaction
Qualifications
- Previous experience as a Head Chef, Executive Chef, Sous Chef, or similar leadership role
- Strong knowledge of kitchen operations, menu planning, and inventory management
- Thorough understanding of food safety and sanitation standards
- Excellent leadership, communication, and organizational skills
- Ability to perform effectively in a fast-paced environment
- Culinary diploma or equivalent professional training is considered an asset
Benefits
- Competitive salary based on experience
- Paid vacation
- Staff meals during scheduled shifts
- Professional development opportunities
- Supportive and collaborative work environment
Pay: $65,000.00-$105,000.00 per year
Work Location: In person
