Head Chef

• Plan and develop menus, recipes, and food presentation standards
• Supervise kitchen staff, including cooks, sous chefs, and kitchen assistants
• Ensure food quality, consistency, and timely service
• Monitor food safety, sanitation, and compliance with health regulations
• Manage food inventory, ordering, and supplier relationships
• Control kitchen costs, waste, and labor expenses
• Train, schedule, and evaluate kitchen employees
• Coordinate with restaurant management on special events and promotions
• Handle customer feedback related to food and kitchen service
• Maintain equipment and oversee kitchen maintenance

• Proven experience as a Head Chef, Executive Chef, or Sous Chef
• Strong leadership and team management abilities
• Excellent cooking and food presentation skills
• Knowledge of food safety and hygiene regulations
• Ability to work under pressure in a fast-paced environment
• Good organizational and budgeting skills
• Culinary degree or professional chef certification preferred

Culinary degree or professional chef certification preferred

• Health Insurance
• Dental Insurance
• Vision Insurance
• Paid Time Off