Responsibilities
• Lead and manage the kitchen team, fostering a collaborative and efficient work atmosphere.
• Develop and execute innovative menus that reflect current food trends and
• Ensure all food preparation meets safety and hygiene standards in compliance with health regulations.
• Supervise daily kitchen operations, including inventory management, ordering supplies, and maintaining equipment.
• Hire Train and mentor kitchen staff on cooking techniques, food presentation, and best practices in food service.
• Collaborate with restaurant management to create special events or seasonal menus that enhance the dining experience.
• Monitor food costs and waste to optimize profitability while maintaining quality.
• Address any customer feedback or concerns regarding food quality or service promptly.
Qualifications
• Proven experience as a Head Chef or in a similar leadership role with minimum 5 years of experience in European cuisine
• Strong knowledge of culinary techniques, food preparation methods, and kitchen management practices.
• Excellent team management skills with the ability to inspire and motivate staff.
• Strong leadership abilities with a focus on fostering teamwork within the kitchen environment.
• Exceptional organizational skills and attention to detail in all aspects of food preparation and presentation.
• Ability to work in a fast-paced environment while maintaining composure under pressure.
• A passion for the culinary arts and a commitment to providing high-quality dining experiences.
$29 - $33 per hour
40 Hours per week
Principals only. Recruiters, please don't contact this job poster.