- Overseeing daily kitchen operations and food preparation
- Developing and updating menus to maintain creativity and quality
- Managing and mentoring kitchen staff, including scheduling and performance reviews
- Monitoring inventory, ordering supplies, and controlling food costs
- Ensuring compliance with food safety, sanitation, and health regulations
- Collaborating with front-of-house management to deliver an outstanding guest experience
Requirements:
- Minimum 5 years of professional culinary experience, including leadership or management roles
- Previous experience as Head Chef, Executive Chef, or Sous Chef
- Strong knowledge of kitchen operations, food preparation, and presentation standards
- Familiarity with food safety and sanitation regulations
- Excellent leadership, communication, and organizational skills
- Ability to work in a fast-paced environment, including evenings, weekends, and holidays
- Culinary diploma or relevant professional training is an asset
Benefits:
- Competitive salary based on experience
- Paid vacation
- Staff meals during shifts
- Professional development opportunities
- Supportive and collaborative work environment
Pay: $70,000.00-$90,000.00 per year
Work Location: In person
