Head Chef

The Head Chef leads a small kitchen team of 1-5 members, focusing on Low Country/Gullah cuisine. This role emphasizes collaborative menu planning with management and overseeing all kitchen operations while ensuring quality food preparation and staff development. The Head Chef plays a key role in maintaining efficient kitchen management without direct supplier or procurement responsibilities, and occasional travel or event coordination may be required.

Responsibilities

• Plan and develop menus collaboratively with management
• Manage kitchen operations and supervise staff effectively
• Oversee food preparation ensuring quality and consistency
• Train and develop kitchen team members
• Control inventory and maintain kitchen supplies within the team
• Ensure adherence to kitchen safety and sanitation standards
• Coordinate occasional external events or travel requirements

Required Qualifications

• 2+ years of experience in culinary arts
• Graduate of a culinary institution

Preferred Qualifications

• Culinary Arts Degree or Diploma
• Food Safety Certification
• Proficiency in culinary techniques and kitchen safety
• Proven leadership and staff management skills
• Experience with inventory management
• Strong time management and communication skills
• Ability to work effectively in a team environment