Responsible for total kitchen operations, including menu development, food quality, staff management, and financial performance. Must maintain high sanitary standards, ensure consistent food quality, control costs, and train staff to achieve profitability and customer satisfaction.
-Control daily operations, including food preparation, safety standards, and equipment maintenance.
-Menu Creation: Design, innovate, and update menus to reflect culinary trends and maximize profitability.
-Staff Leadership: Recruit, train, supervise, and mentor the kitchen team.
- Manage inventory, approve purchases, minimize waste, and meet food/labor cost goals.
-Approve and inspect dishes before they reach customers, ensuring high-quality standards.
-Proven experience as a Head Chef or senior kitchen management role.
-Strong leadership, communication, and decision-making skills.
-Comprehensive understanding of food safety and sanitation regulations
-Operational Skills: Ability to manage inventory, vendor relationships, and restaurant technology.
-Able to work long hours and stand for extended periods in high-pressure environments
Principals only. Recruiters, please don't contact this job poster.