Key Responsibilities
- Oversee all kitchen operations and food preparation activities
- Develop and update menus while maintaining quality and consistency
- Lead, train, and supervise kitchen staff
- Create staff schedules and support team development
- Monitor inventory levels and coordinate purchasing of ingredients and supplies
- Manage food costs and minimize waste
- Ensure compliance with food safety, sanitation, and workplace health regulations
- Maintain high standards of food presentation and customer satisfaction
- Collaborate with restaurant management to support business objectives and operational improvements
Qualifications
- Previous experience as a Head Chef, Executive Chef, Sous Chef, or similar role
- Strong knowledge of kitchen management, food preparation, and inventory control
- Understanding of food safety and sanitation standards
- Excellent leadership, communication, and organizational skills
- Ability to work efficiently in a fast-paced 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 team-oriented work environment
Pay: $70,000.00-$88,000.00 per year
Work Location: In person
