What are the responsibilities and job description for the Head Chef (Onsite Only / No Relocation) position at TTP Inc?
Job Summary:
We are looking for a talented and experienced Head Chef to lead our kitchen team and deliver exceptional dining experiences. The ideal candidate will be passionate about food, skilled in menu creation, and capable of managing all aspects of kitchen operations. This role requires creativity, leadership, and a commitment to maintaining the highest standards of food quality, presentation, and safety.
Key Responsibilities:
- Menu Development: Design and update menus with seasonal and customer-preferred dishes, balancing creativity with cost-effectiveness.
- Team Leadership: Hire, train, and manage kitchen staff, fostering a positive and efficient work environment.
- Kitchen Operations: Oversee all kitchen activities, ensuring consistency, speed, and quality in food preparation and presentation.
- Inventory & Cost Control: Manage food inventory, control waste, and monitor kitchen expenses to meet budget goals.
- Health & Safety: Ensure full compliance with food safety, hygiene, and sanitation standards as per local health regulations.
- Supplier Management: Build and maintain relationships with food suppliers, negotiating contracts and ensuring quality and timely deliveries.
- Quality Assurance: Monitor food production to ensure high standards are consistently met, including taste, portion size, and presentation.
- Collaboration: Work closely with front-of-house management to ensure smooth kitchen-to-table operations and excellent customer service.
Qualifications:
- Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.
- Culinary degree or equivalent professional training preferred.
- Deep understanding of various cooking methods, ingredients, equipment, and procedures.
- Strong leadership and team management skills.
- Excellent organizational and time-management abilities.
- Knowledge of cost control and budgeting in a food service environment.
- Valid Food Safety Certification required.
Preferred Skills:
- Experience with menu engineering and pricing strategies.
- Passion for innovation and keeping up with culinary trends.
- Comfortable working in a fast-paced and high-pressure environment.
Direct deposit paid weekly, $70-90k annual salary depending on experience. For more details please call Katie or Jho-Anne at our Basalt office at 970-963-2647
Job Type: Full-time
Pay: $70,000.00 - $90,000.00 per year
Benefits:
- Referral program
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Morning shift
Work Location: In person
Salary : $70,000 - $90,000
