CHEF/HEAD-COOK

Overview

We are seeking dynamic and experienced 1 to 3 CHEF/SOUSCHEF/HEAD-COOKS to lead our GREEK CUISINE RESTAURANT team and elevate our food service offerings. This role is perfect for a passionate culinary professional who thrives in a fast-paced environment, demonstrates exceptional leadership, and has a keen eye for quality, safety, and innovation.

As the head of our kitchen operations, you will oversee all aspects of food preparation, menu planning, and team management to deliver memorable dining experiences. This paid position offers an exciting opportunity to showcase your culinary expertise while inspiring a team dedicated to excellence.

Responsibilities

• Lead and supervise all kitchen staff, ensuring high standards of food quality, safety, and sanitation are maintained at all times
• Develop and plan diverse menus that cater to various dietary needs while emphasizing creativity and presentation
• Oversee food production processes, ensuring consistency in taste, portion control, and presentation across all dishes
• Manage inventory control and procurement to maintain optimal stock levels while minimizing waste and controlling costs
• Implement food safety sanitizing procedures in compliance with health regulations to ensure a safe environment for staff and guests
• Coordinate catering events, banquet functions, and special dining occasions with precision and professionalism
• Supervise shift operations, including staffing schedules, training new team members, and maintaining smooth workflow during busy periods
• Monitor food handling practices to ensure proper hygiene standards are upheld throughout the kitchen
• Collaborate with management on budget planning, cost control measures, and overall kitchen performance improvements
• Foster a positive team environment by providing leadership, mentorship, and ongoing development opportunities for staff

Requirements

• Proven experience in food service management with strong background in fine dining environments
• EXPERIENCE IN GREEK CUISINE is a PLUS
• Extensive culinary experience including food preparation, cooking techniques, and menu development
• Demonstrated supervisory experience managing kitchen teams in high-volume settings such as restaurants or catering services
• Knowledge of food safety protocols, sanitizing procedures, and health regulations applicable to the food industry
• Experience with inventory management, cost control, and procurement processes
• Strong leadership skills with the ability to motivate and manage diverse teams effectively
• Excellent organizational skills with attention to detail in food production and service delivery
• Ability to handle multiple priorities efficiently while maintaining high standards of quality
• Familiarity with banquet operations, catering logistics, and shift management practices
• Passion for hospitality excellence combined with a proactive approach to problem-solving

Join us as a CHEF/HEAD-COOK where your culinary talent will shine! Bring your expertise in managing kitchens, creating memorable dishes, and leading teams to deliver exceptional dining experiences that leave lasting impressions. We value energetic leaders committed to safety, quality, and innovation—ready to make a difference every day!

Pay: $20.00 - $40.00 per hour

Benefits

• Paid time off

Work Location: In person