Key Responsibilities
- Direct and oversee all kitchen operations and food preparation activities
- Develop, update, and implement menu offerings
- Maintain high standards of food quality, presentation, and consistency
- Recruit, train, supervise, and mentor kitchen staff
- Prepare staff schedules and manage daily workflow
- Monitor inventory levels and coordinate purchasing of ingredients and supplies
- Control food costs and reduce waste through effective kitchen management
- 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, food preparation, and inventory management
- Thorough understanding of food safety and sanitation requirements
- 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 workplace culture
Pay: $45,000.00-$90,000.00 per year
Work Location: In person
