JOB SUMMARY

We are seeking a talented and experienced Head Chef to lead our team in delivering exceptional customer experiences. The ideal candidate will possess a strong background in food production, menu planning, and kitchen management, with a passion for creating innovative dishes in a fine dining environment. As the Head Chef, you will be responsible for overseeing all kitchen operations, managing staff, and ensuring the highest standards of food safety and quality. This is a hands-on role.

QUALIFICATIONS

• Proven experience as a Head Chef or in a similar role within the restaurant or catering industry.
• Strong leadership skills with experience in team management and supervising kitchen staff.
• Extensive knowledge of food safety regulations and best practices in food handling.
• Experience in menu planning, inventory control, and cost management within a culinary setting.
• Excellent communication skills with the ability to work collaboratively across departments.
• Culinary degree or equivalent experience preferred; additional certifications in food safety are a plus.
• Passion for cooking with creativity in developing new recipes and presentations that delight guests. Join us as we elevate our culinary offerings and create memorable dining experiences for our guests!
  Job Types: Full-time, Permanent
  Pay: From $26.50 per hour
  Expected hours: 36 – 44 per week

Benefits:

• Company events
• Dental care
• Discounted or free food
• Extended health care

Experience:

• Chef: 3 years (preferred)
• Management: 1 year (preferred)

Licence/Certification:

• Food Handler Certification (preferred)

Work Location: In perso

• Lead and manage the culinary team to ensure efficient kitchen operations and high-quality food preparation.
• Supervise food production processes to maintain consistency in taste, presentation, and portion sizes.
• Oversee inventory management, including ordering supplies, controlling stock levels, and minimizing waste.
• Ensure compliance with health and safety regulations, including food handling and sanitation practices.
• Train and mentor kitchen staff to enhance their skills in cooking techniques, food service management, and hospitality.