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Kitchen Manager / Head Chef
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Confidential
Fallston, MD (In Person)
$72,500 Salary, Full-Time
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Job Description
We are seeking a dynamic and experienced Head Chef to oversee all culinary and back-of-house operations for our American grille concept. This hands-on, leadership position requires a passion for delivering high-quality, American-style cuisine and a strong aptitude for business management. The ideal candidate is a creative and efficient leader who can manage kitchen staff, develop a popular weekly specials program, control costs, and ensure an exceptional guest experience. Culinary Leadership & Menu Development Create, plan, and execute a dynamic, weekly specials menu that highlights creativity and seasonal ingredients while maintaining profitability. Develop and standardize recipes for our core American grille menu, ensuring consistent quality and presentation. Oversee all food preparation, cooking, and plating to guarantee that every dish meets our high standards. Monitor inventory levels, manage supplier relationships, and place orders to ensure adequate stock while minimizing waste and controlling food costs. Stay current on industry trends to keep our offerings fresh and competitive. Kitchen & Staff Management Lead, train, and manage all back-of-house staff, including cooks and dishwashers, fostering a positive and efficient work environment. Create and manage kitchen staff schedules to ensure proper coverage during operating hours. Conduct performance evaluations, coach employees, and handle personnel issues in a timely and professional manner. Ensure strict compliance with all health, safety, and sanitation regulations, maintaining a clean and safe kitchen at all times. Qualifications Proven experience in a leadership role within a full-service restaurant. Extensive knowledge of food preparation, cooking techniques, and kitchen management. A strong business acumen with experience in cost control, budgeting, and inventory management. Excellent communication, leadership, and interpersonal skills. Ability to work a demanding schedule, including all operating hours from Tuesday to Saturday, 11 a.m. to 9 p.m. ServSafe or other relevant food safety certifications. A creative and innovative approach to menu planning and specials