Job Summary We are seeking a dynamic and experienced Head Chef and Kitchen Manager to lead our culinary team with passion and precision. In this pivotal role, you will oversee all aspects of kitchen operations, ensuring exceptional food quality, safety, and service standards are consistently met. Your leadership will inspire creativity, foster teamwork, and uphold the highest standards of food safety and sanitation. This position offers an exciting opportunity to shape our culinary offerings while managing day-to-day kitchen functions in a fast-paced, hospitality-focused environment. Responsibilities Lead and supervise the entire kitchen team, including chefs, cooks, and support staff, fostering a positive and productive work environment. Oversee menu planning, ensuring offerings meet quality standards, customer preferences, and dietary requirements. Manage food production processes to ensure timely preparation and presentation of dishes that exceed guest expectations. Implement and maintain strict food safety sanitizing procedures to ensure compliance with health regulations. Control inventory levels through effective inventory management and control practices to minimize waste and optimize costs. Coordinate catering events, banquets, and special functions with attention to detail and flawless execution. Monitor kitchen operations during shifts, managing staffing schedules, overseeing food handling practices, and ensuring smooth service flow. Enforce food safety standards across all kitchen activities, including proper food handling, storage, and sanitation protocols. Collaborate with management on cost control initiatives to maximize profitability without compromising quality. Lead by example in cooking techniques, food presentation, and hospitality service to motivate team members toward excellence. Experience Proven experience as a Head Chef or Kitchen Manager in a high-volume restaurant or hospitality setting with fine dining experience preferred. Demonstrated supervisory experience managing diverse culinary teams effectively. Extensive background in food preparation, food service management, catering operations, and restaurant management. Strong knowledge of inventory management systems, cost control strategies, and kitchen safety protocols. Experience with banquet operations and dietary department requirements is highly desirable. Familiarity with food industry standards for sanitation procedures and food safety regulations. Exceptional leadership skills with the ability to manage shifts efficiently while maintaining high-quality service standards. Prior experience in menu planning, food production coordination, and managing culinary teams within a hospitality environment is essential. Join us as we deliver outstanding culinary experiences by leading our talented kitchen team with energy, expertise, and a commitment to excellence!

Pay:

$15.00 - $27.50 per hour Expected hours: No less than 40.0 per week

Work Location:

In person