Head Chef

Looking for a passionate and experienced Head Chef to lead our talented kitchen team and elevate our culinary offerings.

About the Role:

As Head Chef, you will be the culinary driving force behind multiple restaurants and a new location on the way. You work closely with the owner and will be responsible for all aspects of the kitchen, from menu development and execution to staff management and cost control. This is a hands-on role requiring strong leadership skills, creativity, and a dedication to culinary excellence.

Responsibilities:

 Menu Development & Innovation: Create and refine seasonal menus that reflect the restaurants concept and utilize fresh, high-quality ingredients. Stay up-to-date on

culinary trends and techniques.

 Kitchen Management: Oversee all kitchen operations, including food preparation,

cooking, and plating. Ensure efficient workflow and maintain a clean and organized

kitchen environment.

 Staff Management: Lead, train, mentor, and motivate kitchen staff. Create a positive and collaborative work environment. Schedule staff effectively and manage performance.

 Cost Control: Manage food costs, labor costs, and other kitchen expenses. Implement

strategies to minimize waste and maximize profitability.

 Quality Control: Maintain the highest standards of food quality, presentation, and

consistency. Ensure all dishes are prepared according to established recipes and

procedures.

 Inventory Management: Oversee inventory levels and ensure proper storage and

rotation of ingredients. Place orders with suppliers and negotiate pricing.

 Health & Safety: Ensure compliance with all health and safety regulations, including

food handling, sanitation, and kitchen safety procedures.

 Collaboration: Work closely with the restaurant manager and other team members to ensure smooth operations and a positive guest experience.

Qualifications:

 Proven experience as a Head Chef or Sous Chef in a reputable restaurant.

 Strong culinary skills and a passion for food.

 Extensive knowledge of various cooking techniques and cuisines.

 Excellent leadership and communication skills.

 Ability to manage and motivate a team.

 Strong organizational and time-management skills.

 Ability to work in a fast-paced environment.

 Knowledge of food costing and inventory management.

 Culinary degree or equivalent experience preferred.

 ServSafe certification required

Job Type: Full-time

Pay: $41,600.00 - $50,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

Shift:

• 8 hour shift

Work Location: In person

Salary : $41,600 - $50,000