Key Responsibilities
- Lead and manage all daily kitchen operations
- Develop, refine, and implement seasonal and creative menu offerings
- Ensure consistent food quality, presentation, and portion control
- Recruit, train, mentor, and supervise kitchen staff
- Prepare staff schedules and manage workflow efficiency
- Monitor inventory levels and coordinate ordering of ingredients and supplies
- Control food costs and implement strategies to minimize waste
- Ensure compliance with food safety, sanitation, and workplace regulations
- Collaborate with management to enhance overall operational performance and guest satisfaction
Qualifications
- Previous experience as Head Chef, Executive Chef, Sous Chef, or similar leadership position
- Strong knowledge of kitchen operations, menu development, and inventory management
- Solid understanding of food safety and sanitation standards
- Excellent leadership, communication, and organizational skills
- Ability to work in a fast-paced, dynamic 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: $70,000.00-$90,000.00 per year
Work Location: In person
