Head Chef/Manager

Job Summary

We are seeking a dynamic and experienced Head Chef/Manager to lead our culinary team and oversee all aspects of kitchen operations. This role combines creative culinary leadership with strategic management, ensuring exceptional food quality, safety, and service standards.

The ideal candidate will possess a passion for fine dining, extensive culinary expertise, and proven leadership skills to motivate and manage a diverse team. As the Head Chef/Manager, you will be responsible for menu planning, food production, inventory control, and maintaining a vibrant, efficient kitchen environment that delights our guests every day.

This is a hands-on role with 70% of time spent on the line.

Duties

• Lead the development and execution of innovative menus that reflect current culinary trends and customer preferences, emphasizing quality and presentation.
• Oversee all food preparation and cooking activities, ensuring adherence to food safety sanitizing procedures and proper handling techniques.
• Manage daily kitchen operations including shift management, supervising staff, and coordinating food service to ensure timely delivery of high-quality dishes.
• Supervise and mentor culinary staff, fostering a positive team environment focused on continuous improvement and professional growth.
• Control inventory levels through meticulous inventory management and inventory control practices; order supplies as needed to maintain optimal stock levels.
• Ensure compliance with all health regulations, safety standards, and sanitation protocols to uphold the highest standards of food safety.
• Monitor food costs and implement cost control measures without compromising quality or guest satisfaction.
• Oversee kitchen equipment maintenance and cleanliness to ensure operational efficiency and safety.
• Maintain excellent communication with front-of-house staff to coordinate service flow and guest experience.

Experience

• Proven experience in food production
• Extensive culinary experience including menu planning, food handling, cooking techniques, and catering services.
• Supervising experience leading culinary teams in fast-paced environments; demonstrated ability to manage shifts effectively.
• Strong background in dietary department practices, food safety sanitizing procedures, inventory management, and cost control measures.
• Familiarity with restaurant operations including food service management, hospitality standards, bartending skills preferred.
• Leadership skills with the ability to motivate teams while maintaining high standards of quality and safety across all kitchen functions.

Join us as our Head Chef/Manager to inspire culinary excellence while leading a passionate team dedicated to delivering memorable dining experiences!

Pay: $58,000.00 - $65,000.00 per year

Benefits

• 401(k)
• Food provided
• Paid time off

Work Location: In person