OVERVIEW

The Chef Manager plays a pivotal role in overseeing kitchen operations, ensuring that high standards of food quality and service are maintained. This position requires a blend of culinary expertise and strong leadership skills to effectively manage kitchen staff, coordinate food production, and maintain inventory control. The ideal candidate will possess a passion for food and hospitality, with the ability to create an exceptional dining experience.

SKILLS

• Extensive experience in the food industry, including fine dining and restaurant management.
• Strong background in food production, preparation, and handling techniques.
• Proven supervisory experience with the ability to lead and motivate a diverse team.
• Knowledge of inventory control processes and practices.
• Proficient in menu planning with an understanding of dietary restrictions.
• Excellent organizational skills with the ability to manage multiple tasks simultaneously.
• Strong culinary skills with a creative approach to cooking and presentation.
• Familiarity with catering services and event management within a hospitality context.
• Commitment to maintaining high standards of food safety and sanitation practices.
• Effective communication skills for interacting with staff, guests, and vendors. This Chef Manager position is an exciting opportunity for individuals looking to advance their culinary careers while leading a dedicated team in a dynamic kitchen environment.
  Job Type: Full-time
  Pay: From $55,000.00 per year

Benefits:

• Employee discount
• Paid time off
• Paid training

Shift availability:

• Night Shift (Required)
• Day Shift (Required)

Ability to Commute:

• Ocean Springs, MS 39564 (Required)

Ability to Relocate:

• Ocean Springs, MS 39564: Relocate before starting work (Required)

Work Location: In perso

• Oversee daily kitchen operations, ensuring compliance with food safety and sanitation standards.
• Manage menu planning and food preparation, focusing on quality and presentation.
• Supervise kitchen staff, providing guidance and training to enhance their skills.
• Coordinate banquet and catering services, ensuring timely delivery and exceptional service.
• Maintain inventory management practices, including ordering supplies and controlling waste.
• Implement cost control measures to optimize kitchen efficiency without compromising quality.
• Foster a positive team environment through effective communication and leadership.
• Ensure adherence to dietary department requirements when applicable.
• Collaborate with other departments to ensure seamless service delivery.