The Chef Manager will lead and oversee all kitchen operations within a casual dining environment, managing a small team of 1-5 staff. This role holds full responsibility for menu development and ensures high-quality food preparation while maintaining budgetary and health standards at a single location. Responsibilities Plan and develop menus aligned with casual dining preferences Oversee food preparation to maintain quality and consistency Manage and lead kitchen staff, fostering development and teamwork Control inventory to optimize stock levels and reduce waste Ensure adherence to health, safety, and food safety regulations Coordinate with suppliers to guarantee ingredient quality and availability Manage budget to control food costs and operational expenses Monitor customer satisfaction and address feedback promptly Preferred Qualifications 2+ years experience in culinary management Food Handler's Permit and ServSafe Certification Proficiency in culinary techniques and menu development Strong skills in inventory management and budgeting Ability to lead and train kitchen teams effectively Knowledge of food safety compliance standards Excellent communication, problem solving, and time management