About Crazy Crepe Cafe We are a fast-growing, high-energy restaurant concept focused on delivering exceptional food, consistency, and guest experience. We're looking for a hands-on Head Chef / Kitchen Manager to lead our kitchen operations, elevate our menu, and build a strong, reliable team for a new rebranded concept. Brunch, Lunch, Dinner & Desserts. Position Overview The Head Chef is responsible for full kitchen leadership, including menu development, food quality, team management, and daily operations. This role is ideal for someone who thrives in a fast-paced environment and takes pride in both creativity and execution. Key Responsibilities Lead and manage all back-of-house operations Create and develop new menu items and seasonal offerings Maintain consistent food quality, presentation, and portion control Train, mentor, and schedule kitchen staff Ensure compliance with all food safety and sanitation standards Manage inventory, ordering, and food cost controls Oversee prep, line execution, and service during peak hours Maintain a clean, organized, and efficient kitchen environment Collaborate with ownership on menu strategy and business growth Qualifications 3+ years of experience as a Head Chef, Sous Chef, or Kitchen Manager Strong leadership and team-building skills Experience with high-volume or fast-casual kitchens preferred Passion for food innovation and menu creation Solid understanding of food cost, inventory, and kitchen systems Ability to work nights, weekends, and holidays ServSafe certification (or willingness to obtain) 45 to 55 hours per week, 5 days. What We're Looking For A leader, not just a cook Someone who takes ownership of their kitchen Creative but also highly organized and disciplined Reliable, consistent, and detail-oriented Able to build systems and improve efficiency Compensation & Benefits Competitive salary (based on experience) Performance-based bonuses Growth opportunities within expanding concepts Flexible input on menu and kitchen direction Why Join Us? Opportunity to put your stamp on the menu Work directly with ownership (no corporate red tape) Be part of a growing brand with multiple concept opportunities Fast-paced, entrepreneurial environment How to Apply Submit your resume along with a brief description of your experience and any sample menus or concepts you've created.

Pay:

$1,000.00 - $1,100.00 per week

Benefits:

Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Application Question(s): Must be over 18. Are you over the age of 18? Weekend availability is mandatory. Are you available to work Saturdays and Sundays? Do you have experience developing menus and ordering product from suppliers? We close after midnight, are you available to work until close?

Education:

High school or equivalent (Required)

Experience:

Kitchen management: 2 years (Required)

License/Certification:

ServSafe or Food Manager Certificate (Required) Shift availability: Night Shift (Required) Ability to

Commute:

Ronkonkoma, NY 11779 (Required)

Work Location:

In person