A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
We are looking for an experienced and motivated Head Chef to lead our kitchen team and oversee all aspects of kitchen operations. The ideal candidate should have strong leadership skills, excellent organization, and experience managing a high-volume restaurant environment. Responsibilities Lead, train, and manage all kitchen staff to ensure a professional, respectful, and productive work environment. Create, develop, and maintain the restaurant's food menu, including new dishes, seasonal specials, and menu updates. Create and maintain standardized recipes and ensure consistency in preparation, presentation, and portion sizes. Manage daily food preparation and ensure all dishes meet the restaurant's quality standards. Oversee kitchen operations during service and ensure orders are prepared accurately and efficiently. Maintain proper food safety, sanitation, and cleanliness standards at all times. Manage food inventory, ordering, receiving, and proper storage of products. Place weekly or daily food orders based on business needs, sales, and inventory levels. Monitor food costs, waste, portion control, and overall kitchen profitability. Work closely with management to establish food costs and pricing for menu items. Coordinate with vendors and maintain good relationships with suppliers. Create prep lists and ensure the kitchen is properly prepared before each service. Schedule kitchen staff according to business needs and maintain appropriate staffing levels. Hold the kitchen team accountable for attendance, performance, cleanliness, and adherence to restaurant standards. Address staff issues and help maintain a positive and professional kitchen culture. Collaborate with the General Manager and front-of-house team to improve communication and overall restaurant operations. Assist with special events, private parties, promotions, and large-volume services. Ensure proper execution of the menu during busy periods while maintaining speed and quality. Train new kitchen employees on recipes, procedures, food safety, and restaurant standards. Continuously look for ways to improve the menu, kitchen efficiency, food quality, and profitability. Qualifications Proven experience as a Head Chef, Executive Chef, Sous Chef, or similar leadership position. Strong knowledge of food preparation, kitchen operations, and food safety. Experience managing and training kitchen staff. Experience with inventory management, food ordering, and food cost control. Ability to work efficiently in a fast-paced, high-volume restaurant. Strong organizational and communication skills. Creative approach to menu development and specials. Ability to lead by example and maintain high standards of quality and professionalism. Food safety certification preferred. Availability to work nights, weekends, and holidays as required. Key Expectations The Head Chef will be responsible for taking ownership of the kitchen and ensuring that the operation runs smoothly every day. This position requires someone who can lead the team, control costs, maintain quality, develop the menu, and work closely with management to help the restaurant grow.
