Head Chef at Upper Crust Food Service

Raleigh, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Mar, 26

Salary

0.0

Posted On

31 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Culinary Expertise, Menu Development, Inventory Management, Health Regulations, Team Management, Food Preparation, Budget Management, Communication, Organizational Skills, Time Management, Mentoring, Creativity, Sanitation, Customer Satisfaction, Culinary Trends

Industry

Food & Beverages

Description

About The Role We are looking for a talented and passionate Head Chef to lead our kitchen operations and oversee all culinary activities. As the leader of the kitchen team, you will play an essential role in delivering high-quality dishes, creating exceptional dining experiences, and maintaining the smooth operation of our culinary department. The ideal candidate is a visionary with strong leadership skills, extensive culinary expertise, and the ability to inspire and mentor their team. What You'll Do Supervise and manage all kitchen staff to ensure efficient workflow and high-quality food preparation. Develop and execute creative, seasonal menus while maintaining consistency with the restaurant's standards and vision. Oversee inventory management, including ordering, receiving, and proper storage of ingredients. Enforce compliance with all health, safety, and sanitation regulations to maintain a clean and safe kitchen environment. Train, mentor, and evaluate kitchen staff to foster professional development and ensure excellence in kitchen performance. Manage food costs and kitchen budget by minimizing waste and optimizing resource use. Collaborate with front-of-house staff and management team to ensure smooth service and customer satisfaction. Stay updated on culinary trends and implement innovative ideas to enhance menu offerings. Qualifications Proven experience as a Head Chef or Executive Chef in a high-volume kitchen environment. Extensive knowledge of culinary principles, techniques, and food preparation methods. Strong leadership and team management skills, with the ability to motivate and direct a diverse team. Excellent organizational and time management abilities to handle multiple priorities and meet deadlines. Experience in menu development and budget management, with a focus on maximizing profitability. Thorough understanding of health and safety regulations encompassing food handling and kitchen operations. Exceptional communication skills in English, both written and verbal. Culinary degree or equivalent certification preferred but not required.

Responsibilities

The Head Chef will supervise kitchen staff, develop seasonal menus, and ensure compliance with health and safety regulations. They will also manage food costs and collaborate with front-of-house staff to enhance customer satisfaction.