Kitchen Manager/Head Chef

at  MR MIKES SteakhouseCasual

JOB OVERVIEW

We are seeking a talented and experienced Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will have a strong background in restaurant management and a passion for food preparation. As the Head Chef, you will be responsible for overseeing all kitchen operations, ensuring food safety standards are met, and creating innovative menus that reflect our restaurant’s vision.

SKILLS

• Proven experience in restaurant management with a focus on team leadership.
• Strong knowledge of food safety regulations and best practices in food preparation.
• Excellent culinary skills with the ability to create diverse menu options.
• Effective supervisory skills to manage kitchen staff effectively.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Strong communication skills to collaborate with both kitchen and front-of-house teams.
• Passion for the food industry with a commitment to delivering outstanding service.
  Join us in creating memorable dining experiences while leading a dedicated team of culinary professionals!
  Job Types: Full-time, Permanent
  Pay: $42,000.00-$55,000.00 per year

Additional pay:

• Tips

Benefits:

• Discounted or free food
• Extended health care
• On-site parking

Flexible language requirement:

• French not required

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• Night shift
• Weekends as needed

Experience:

• Cooking: 3 years (required)
• Food management: 1 year (preferred)

Language:

• English (required)

Licence/Certification:

• Food Handler Certification (required)
• Food Safety Certification (required)

Work Location: In perso

• Lead and manage the kitchen staff, providing guidance and support to ensure high-quality food preparation and presentation.
• Develop and design seasonal menus that highlight fresh ingredients and culinary trends.
• Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment.
• Oversee inventory management, including ordering supplies and minimizing waste.
• Train and mentor kitchen staff in cooking techniques, food safety practices, and restaurant policies.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Monitor kitchen performance, adjusting processes as necessary to improve efficiency and quality.