Chef

Position Overview:

The Chef oversees daily food preparation for the market's hot lunch line and supports periodic catering events. This role ensures all menu items meet quality, consistency, and presentation standards while maintaining a clean, efficient, and compliant kitchen environment.

Key Responsibilities:

Plan and prepare daily lunch offerings using fresh, locally sourced ingredients. Coordinate and execute catering menus for special events and community functions. Manage food inventory, ordering, and cost control to meet budget goals. Maintain kitchen sanitation standards and ensure compliance with health regulations. Supervise and train kitchen staff in safe, efficient food preparation practices. Collaborate with management to develop seasonal menus and new offerings.

Qualifications:

Lead kitchen operations with at least three (3) years of culinary experience , including a minimum of two (2) years in a chef or lead cook role . Strong leadership, organization, and time-management skills. ServSafe certification (or ability to obtain). Passion for local ingredients and community-focused food service.

Salary:

Based on experience

Schedule:

Must be punctual, dependable and flexible to work evenings, weekends and holidays.

Job Type:

Full-time Pay:

$20.00 - $30.00 per hour

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Shift:

Evening shift Morning shift

Work Location:

In person