COMPANY OVERVIEW

Island Oysters is looking for a Head Chef to join our team. After opening in January 2023, our small team has continued to grow and improve our operations across dine-in, take-out, catering, festivals & other events. An essential part of this process is a Head Chef dedicated to the continued growth & success of the business.

SUMMARY

The Head Chef will be responsible for managing the kitchen and all BOH staff. This includes but is not limited to scheduling, food ordering, and developing our dynamic & exciting seafood menu. The Head Chef will work alongside management on general budgeting, menu creation, and ensuring exceptional service & guest experience.
Our ideal candidate is someone with a passion for seafood and a wealth of culinary experience. They are prepared to tackle any task no matter how big or small. They are a confident leader and comfortable with speaking to customers as our restaurant is a small space and we have an open concept kitchen.

REQUIREMENTS

• Proven experience as a Head Chef or in a similar role within the food service industry.
• Strong knowledge of food handling, preparation, and safety standards.
• Excellent leadership skills with the ability to manage a diverse team.
• Passion for sustainability and local sourcing of ingredients.
• Ability to work in a fast-paced environment while maintaining attention to detail.
  If you are ready to take charge of an exciting culinary venture focused on sustainability, we invite you to apply for the Head Chef position at Island Oysters today!
  Job Type: Full-time
  Pay: $27.00-$30.00 per hour
  Expected hours: 30 – 40 per week

Benefits:

• Discounted or free food

Work Location: In perso

• Lead the kitchen team in food preparation and cooking processes.
• Ensure all dishes are prepared to the highest quality standards.
• Manage inventory and order supplies as needed, focusing on sustainability.
• Train and supervise kitchen staff, fostering a collaborative environment.
• Maintain cleanliness and organization in the kitchen according to food safety regulations.
• Create innovative menu items that highlight seasonal ingredients and sustainability.