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KH
Kostas hospitality
Chef
Career Insights for Chef
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Scorecard
Based on North Carolina data
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What they do
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.
$45,725 / year median in North Carolina
+13% projected growth
Job Description
Job Summary We are seeking a passionate and dynamic Chef to lead our culinary team and deliver exceptional dining experiences. The ideal candidate will bring a blend of creativity, leadership, and technical expertise to oversee food preparation, menu planning, and kitchen operations. This role offers an exciting opportunity to craft memorable dishes, manage food safety standards, and inspire a team dedicated to culinary excellence. The Chef will play a vital role in maintaining high-quality service, managing inventory, and ensuring the smooth functioning of all kitchen activities in a fast-paced hospitality environment. Duties Lead and supervise kitchen staff to ensure efficient food production and service delivery Develop innovative menus that align with brand standards and customer preferences Oversee food preparation, cooking, plating, and presentation to meet quality standards Manage inventory control, including ordering supplies, stock rotation, and minimizing waste Maintain strict adherence to food safety sanitizing procedures and hygiene regulations Coordinate catering events and banquet services with attention to detail and timing Monitor kitchen operations during shifts, ensuring compliance with health codes and safety protocols Train team members on food handling, safety procedures, and culinary techniques Control costs through effective portioning, waste reduction, and budget management Foster a positive team environment that encourages collaboration and professional growth Requirements Proven experience in fine dining environments with strong culinary skills Supervising experience in a high-volume kitchen or hospitality setting Extensive knowledge of food production, menu planning, and catering services Familiarity with dietary department standards and special dietary needs accommodations Strong understanding of food safety sanitizing procedures and hygiene practices Experience managing inventory control, cost management, and food service operations Leadership skills with the ability to manage teams effectively during busy shifts Excellent communication skills to coordinate with staff and other departments Demonstrated ability to handle multiple tasks efficiently under pressure Background in restaurant or hospitality management is highly desirable Passion for culinary innovation combined with a commitment to quality service