We are looking for an experienced and qualified Head Chef/Executive Kitchen Manager to direct all BOH operations. You will be the first in command in the facilities and will be an integral part of the Venue's/Hospitality Group's Leadership Team - driving results through passion for leadership and commitment to culture.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Oversee and implement Training Processes
• Ensure all food dishes/Catering adhere to company standards and expectations
• Oversee purchasing for all Food Menu items
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between teammates

Skills

• Proven experience as Kitchen Manager
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Ability to problem solve and seek solutions in the moment

Job Type: Full-time

Pay: $65,000.00 - $90,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• 12 hour shift
• Day shift
• Night shift

Supplemental pay types:

• Bonus opportunities

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Casual dining restaurant

Work Location: In person