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.
