Key Responsibilities
- Oversee all kitchen operations and daily food production
- Develop and update menu offerings in collaboration with management
- Manage food quality, presentation, and consistency standards
- Supervise, train, and mentor kitchen staff
- Create staff schedules and manage labor costs
- Monitor inventory levels and coordinate purchasing of ingredients and supplies
- Ensure compliance with food safety, sanitation, and health regulations
- Control food costs and minimize waste
- Collaborate with front-of-house management to support excellent guest experiences
Qualifications
- Previous experience as a Head Chef, Executive Chef, Sous Chef, or similar role
- Strong knowledge of food preparation techniques, kitchen operations, and inventory management
- Understanding of food safety and sanitation requirements
- Excellent leadership, communication, and organizational skills
- Ability to work in a fast-paced environment and manage multiple priorities
- Culinary diploma or relevant professional training is considered an asset
Benefits
- Competitive salary based on experience
- Paid vacation
- Staff meals during scheduled shifts
- Opportunities for professional development
- Supportive and collaborative work environment
Pay: $40,448.67-$85,639.01 per year
Work Location: In person
