SUMMARY:
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POSITION INFO:
Job Overview:
The Head Chef is responsible for all culinary operations, including menu development, food preparation, kitchen staff management, and maintaining food quality and cost control standards.
Key Responsibilities:
- Create and develop menu items that align with the restaurant's concept
- Ensure food quality and consistency across all dishes
- Manage kitchen staff, including hiring, training, and scheduling
- Order ingredients and supplies, maintaining optimal inventory levels
- Implement and maintain food safety and sanitation standards
- Control food costs and minimize waste
- Work with management to set and achieve financial goals
- Create seasonal specials and limited-time offerings
- Collaborate with the GM on menu pricing strategies
- Stay current with culinary trends and innovations
Qualifications:
- 5+ years of culinary experience in progressively responsible positions
- Culinary degree or equivalent professional training
- Strong leadership and team management skills
- Excellent knowledge of food preparation techniques and ingredients
- Creativity and passion for food
- Strong organizational and time management skills
- Food safety certification
- Physical stamina and ability to work in a fast-paced environment
