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 passion for food, strong leadership skills, and the ability to manage a fast-paced kitchen environment. As the Head Chef, you will be responsible for menu planning, food preparation, and ensuring the highest standards of food safety and quality. Your expertise will guide our team in creating memorable dishes that reflect our commitment to excellence in the culinary arts.

EXPERIENCE

• Proven experience as a Head Chef or in a similar role within the culinary field.
• Experience in menu planning, food production, and kitchen management is essential.
• Demonstrated ability in team management and leadership within a culinary environment.
• Familiarity with inventory management systems and food handling practices.
• Knowledge of dietary department operations is a plus.
• Previous experience with bartending or hospitality services is advantageous.
• Excellent communication skills with the ability to work collaboratively across departments. Join us as we continue to elevate our culinary offerings and create unforgettable dining experiences for our guests. If you are passionate about food and possess the skills necessary for this leadership role, we encourage you to apply.
  Job Type: Full-time
  Pay: $55,000.00 - $60,000.00 per year

Benefits:

• 401(k) matching
• Health insurance
• Paid time off

Experience:

• Head Chef: 2 years (Required)

Work Location: In perso

• Oversee all kitchen operations, ensuring efficient food production and service.
• Develop and design innovative menus that cater to diverse tastes while adhering to dietary requirements.
• Manage inventory control and ordering of supplies to maintain optimal stock levels.
• Supervise kitchen staff, providing training and guidance to foster a collaborative team environment.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness in the kitchen.
• Collaborate with front-of-house staff to ensure seamless service during busy periods.
• Monitor food presentation and quality before serving to guests.
• Plan and execute catering events, including banquets and special occasions.
• Conduct regular performance evaluations of kitchen staff and implement necessary improvements.