JOB OVERVIEW

We are seeking a talented and experienced Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in food production, menu planning, and kitchen management, with a passion for creating innovative dishes that reflect our commitment to quality and excellence. As the Head Chef, you will oversee all kitchen operations, ensuring that food safety standards are met while fostering a positive and collaborative work environment.

REQUIREMENTS

• Proven experience as a Head Chef or in a similar role within the culinary industry.
• Strong background in fine dining, catering, or banquet services is preferred.
• Demonstrated leadership skills with experience in team management and shift management.
• Extensive knowledge of food safety regulations and best practices in food handling.
• Proficiency in menu planning, inventory management, and kitchen operations.
• Excellent cooking skills with a creative flair for developing new dishes.
• Strong communication skills with the ability to work collaboratively in a fast-paced environment.
• Previous experience in restaurant management or hospitality is highly desirable.
• Culinary degree or equivalent experience is preferred. Join our team as we strive to create memorable dining experiences for our guests through exceptional culinary artistry and leadership.
  Job Type: Full-time
  Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Food provided
• Paid time off

People with a criminal record are encouraged to apply
Work Location: In perso

• Lead and manage the kitchen staff, providing guidance and support to ensure high-quality food preparation and presentation.
• Plan and design menus that cater to diverse tastes while adhering to dietary requirements.
• Oversee food production processes, ensuring consistency in taste, quality, and presentation.
• Manage inventory control and ordering of supplies to maintain optimal stock levels.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.
• Train and mentor kitchen staff in cooking techniques, food handling practices, and service standards.
• Collaborate with the front-of-house team to ensure seamless service during peak hours.
• Conduct regular inspections of kitchen equipment and facilities to ensure proper functioning.
• Implement cost control measures while maintaining high standards of food quality.