Head Chef

Lead a restaurant kitchen serving regional cuisine, with a focus on fine-dining quality. The Head Chef will guide a team of 1-5 employees, contribute to collaborative menu development and seasonal menu updates, and oversee culinary and operational standards across the kitchen.

Responsibilities

• Develop and update seasonal menus collaboratively, highlighting regional cuisine.
• Lead daily kitchen operations and coordinate a team of 1-5 employees.
• Prepare food to fine-dining quality standards.
• Manage inventory, food costs, and kitchen resources.
• Create staff schedules and coordinate kitchen coverage.
• Maintain quality assurance and food safety standards.
• Train kitchen staff in culinary techniques, procedures, and service expectations.

Required Qualifications

• 3+ years of experience in culinary operations.

Preferred Qualifications

• Culinary arts diploma or equivalent professional training.
• Food Protection Manager certification.
• Knowledge of culinary techniques, menu planning, food costing, and inventory management.
• Knowledge of food safety and kitchen operations.
• Team leadership and staff training skills.
• Strong attention to detail and decision-making abilities.