Chef

Position Summary The Chef is responsible for the overall management, leadership, and strategic direction of the kitchen. This role ensures exceptional food quality, operational efficiency, cost control, staff development, and compliance with health and safety standards. Key Responsibilities Kitchen Leadership & Management Lead, manage, and inspire all kitchen staff including Sous Chef, kitchen manager, line cooks, prep cooks, and dish team. Develop staff schedules to ensure proper coverage while controlling labor costs. Establish clear expectations, performance standards, and accountability measures. Conduct hiring, training, coaching, and performance evaluations. Foster a positive, professional, and team-oriented culture. Resolve staff conflicts promptly and professionally. Maintain high morale in a fast-paced environment. Operational Oversight Oversee daily kitchen operations to ensure efficiency and consistency. Implement and maintain kitchen systems, organization, and workflow. Ensure timely food production during service while maintaining quality standards. Monitor ticket times and adjust staffing or prep as needed. Maintain cleanliness and organization of all kitchen areas. Enforce strict sanitation and food safety standards. Food Quality & Menu Execution Ensure consistent execution of recipes and plating standards. Conduct regular line checks and quality control inspections. Develop and update menu items aligned with brand standards and cost targets. Standardize recipes and portion controls to minimize waste. Monitor food presentation and guest satisfaction. Cost Control & Inventory Management Manage food cost targets and maintain profitability. Oversee ordering, receiving, and inventory control. Monitor waste, shrinkage, and product rotation. Analyze sales data and adjust purchasing accordingly. Compliance & Safety Ensure compliance with local health department regulations. Maintain proper food handling and storage procedures. Conduct regular kitchen safety training. Ensure equipment is maintained and serviced appropriately. Qualifications 3+ years of progressive kitchen leadership experience. Proven experience managing high-volume kitchen operations and private events. Strong knowledge of food cost control, labor management, and event execution. Demonstrated leadership and team development skills. Excellent organizational and time-management abilities. ServSafe certification. Strong communication and problem-solving skills.

Job Type:

Full-time Benefits:

Dental insurance Health insurance Vision insurance

Work Location:

In person