- Overseeing daily kitchen operations and food preparation
- Developing and updating menus to maintain creativity, quality, and seasonal relevance
- Managing, training, and mentoring kitchen staff
- Monitoring inventory, ordering ingredients, and controlling food costs
- Ensuring compliance with health, safety, and sanitation regulations
- Collaborating with front-of-house management to ensure excellent guest experiences
Requirements:
- Previous experience as Head Chef, Executive Chef, or Sous Chef
- Strong knowledge of kitchen operations, food preparation techniques, and presentation standards
- Understanding of food safety and sanitation regulations
- Excellent leadership, communication, and organizational skills
- Ability to work evenings, weekends, and holidays as required
- Culinary diploma or relevant professional training is 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: $70,000.00-$90,000.00 per year
Work Location: In person
