JOB OVERVIEW

We are seeking a dynamic and experienced Chef Manager to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will have a strong background in food service management, with expertise in menu planning, food production, and team leadership. This role requires a passion for culinary excellence and the ability to manage kitchen operations effectively while ensuring high standards of food safety and quality.

REQUIREMENTS

• Proven experience in a culinary leadership role, preferably as a Chef Manager or similar position.
• Strong background in fine dining, catering, or restaurant management is highly desirable.
• Experience in supervising kitchen staff and managing team dynamics effectively.
• Knowledge of food production techniques, menu planning, and food service management principles.
• Familiarity with inventory control processes and cost management strategies within the food industry.
• Excellent cooking skills with a passion for creating innovative dishes that delight guests.
• Strong understanding of food safety regulations and best practices in kitchen management.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Exceptional leadership skills with the ability to motivate and inspire a diverse team.
• Previous experience in banquet services or hospitality is an advantage. Join our team as a Chef Manager where you can showcase your culinary talents while leading a passionate team dedicated to providing outstanding dining experiences!
  Job Type: Full-time
  Pay: $47,107.98 - $56,732.19 per year

Benefits:

• 401(k) matching

Work Location: In perso

• Oversee daily kitchen operations, ensuring efficient food preparation and service.
• Manage and train kitchen staff, fostering a collaborative team environment.
• Develop and design menus that reflect seasonal ingredients and customer preferences.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness in the kitchen.
• Monitor inventory levels, manage ordering supplies, and control food costs through effective inventory management.
• Coordinate catering events and banquet services, ensuring all details are executed flawlessly.
• Collaborate with dietary departments to accommodate special dietary needs and preferences.
• Implement training programs for staff on cooking techniques, food handling, and safety protocols.
• Maintain positive relationships with vendors and suppliers to ensure quality ingredients are sourced consistently.
• Provide exceptional customer service by engaging with guests during service periods.