Chef / Kitchen Manager

Chef / Kitchen Manager Forage Public House - 3.0 Lakewood, OH Job Details Full-time $55,000 - $70,000 a year 20 hours ago Qualifications Menu design Food safety management Operations management Customer service Safety standards in production Cooking Managing hospitality teams Supervising experience Food safety Hospitality management Full Job Description Overview We are seeking a dynamic and experienced Chef / Kitchen Manager to lead our culinary team with passion, precision, and creativity. In this pivotal role, you will oversee all aspects of kitchen operations, ensuring the delivery of exceptional food quality and service in a fast-paced, hospitality-focused environment. Your leadership will inspire your team to excel in food preparation, menu planning, and maintaining the highest standards of food safety and hygiene. This is an exciting opportunity for a motivated culinary professional eager to make a significant impact on our guests' dining experience while managing daily kitchen functions with energy and expertise. Responsibilities Lead and supervise kitchen staff, fostering a positive team environment that encourages collaboration and high performance Oversee food production processes, ensuring consistency, quality, and presentation meet established standards Plan and develop menus that align with the restaurant's concept, incorporating innovative dishes and seasonal ingredients Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste to optimize food costs Ensure compliance with all food safety regulations and sanitation standards to maintain a safe working environment Coordinate catering events and banquet services, ensuring seamless execution from preparation to service Supervise shift operations, including scheduling staff, managing food service timelines, and resolving any operational issues promptly Requirements Proven experience in fine dining or upscale restaurant environments with strong culinary skills in food preparation and cooking techniques Supervising experience in a busy kitchen or hospitality setting with demonstrated leadership capabilities Extensive knowledge of food safety practices, dietary department standards, and inventory management systems Hands-on experience with menu planning, food management, catering coordination, and kitchen management software Strong background in restaurant management principles including shift management, food handling protocols, and customer service excellence Ability to lead a diverse team effectively while maintaining high standards of quality and efficiency Excellent communication skills combined with a passion for culinary innovation and hospitality excellence Join us as we craft memorable dining experiences through passionate leadership and culinary mastery. This role offers an engaging environment where your expertise will shine—driving success from the kitchen to the guest table!

Pay:

$55,000.00 - $70,000.00 per year

Work Location:

In person