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Nourish Food Service
Head Chef and Kitchen Manager (Must be hands on)
Career Insights for Restaurant / Food Service Manager
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Based on Georgia data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$57,343 / year median in Georgia
+12% projected growth
Job Description
Job Summary We are seeking an energetic and highly skilled Head Chef and Kitchen Manager (Must be hands-on) to lead our culinary team with passion, precision, and creativity. This pivotal role combines culinary excellence with exceptional kitchen management, ensuring smooth operations, top-quality food production, and outstanding guest experiences. The ideal candidate will thrive in a fast-paced environment, possess extensive culinary expertise, and demonstrate strong leadership skills to inspire and supervise a diverse team. Your hands-on approach will be essential in maintaining high standards of food safety, sanitation, and service while fostering a positive kitchen culture. Duties Lead the kitchen team in preparing, cooking, and presenting high-quality dishes consistent with the restaurant's standards, including fine dining and catering services. Oversee daily kitchen operations, including inventory control, food safety sanitizing procedures, and cost management to ensure efficiency and profitability. Supervise and mentor kitchen staff, including cooks, sous chefs, and support personnel, promoting teamwork and professional development. Plan menus collaboratively with management to incorporate innovative dishes while maintaining consistency and profitability. Manage shift schedules, assign duties, monitor performance, and ensure adherence to food handling regulations and safety protocols. Oversee food production processes to ensure timely delivery of orders without compromising quality or presentation. Maintain compliance with health department regulations related to food safety, sanitation standards, and hygiene practices across all kitchen areas. Skills Extensive culinary experience with a strong background in fine dining, catering, and restaurant management. Proven supervising experience with the ability to lead diverse teams effectively in a high-pressure environment. Deep knowledge of food safety sanitizing procedures, inventory management, cost control, and food handling best practices. Hands-on expertise in food preparation, cooking techniques, menu planning, and food service management. Experience managing banquet operations and dietary departments to accommodate special requests or dietary restrictions. Strong leadership skills with the ability to motivate staff while maintaining high standards of hospitality and service excellence. Familiarity with inventory control systems, shift management protocols, and restaurant operational workflows. Join us as our Head Chef and Kitchen Manager (Must be hands-on) to craft memorable culinary experiences while leading a passionate team dedicated to excellence! Your expertise will shape our kitchen's success as we deliver exceptional food in a vibrant hospitality environment.