Job Overview Lead a dynamic kitchen operation as Head Chef, bringing together culinary skill, clear leadership, and thoughtful planning. You'll guide food production and service from menu planning and preparation through delivery, while maintaining quality, safety, and cost awareness. Your background may include restaurant, catering, banquet, fine dining, or dietary department experience. Duties Lead kitchen management, food preparation, cooking, and service across assigned shifts. Manage and develop the team, coordinate shift responsibilities, and support consistent food handling and service. Plan menus and oversee food production for restaurant, catering, banquet, or dietary needs. Track inventory, manage ordering, and apply inventory control and cost control practices. Follow food safety and sanitizing procedures and maintain a clean, organized kitchen.

Your impact:

Consistent leadership and safe, well-planned food service help guests and team members enjoy reliable, high-quality meals. Qualifications Experience in culinary work, food service, hospitality, or the food industry; restaurant or kitchen experience is valuable. Supervising experience, team management, or experience managing teams as a chef. Knowledge of food management, food service management, kitchen operations, and food safety. Experience with inventory management, menu planning, food preparation, cooking, serving, and shift management. Banquet, catering, fine dining, dietary department, restaurant management, or other food service experience is preferred.

Pay:

$60,000.00 - $80,000.00 per year People with a criminal record are encouraged to apply

Work Location:

In person