Job Description

Job Summary:

We are seeking a dynamic and experienced Head Chef to lead our kitchen and take overall responsibility for the entire restaurant operation. This includes not only managing the kitchen team and ensuring food quality but also overseeing front-of-house operations, staff management, budgeting, inventory control, and ensuring exceptional customer service standards.

The ideal candidate is both a creative culinary professional and an effective operational leader, capable of running all aspects of the restaurant smoothly and profitably.

Key Responsibilities:

Culinary & Kitchen Management

Plan and design innovative menus with seasonal and local ingredients.

Supervise all food preparation and presentation to ensure quality and consistency.

Ensure compliance with health, safety, and hygiene regulations.

Train, manage, and schedule kitchen staff.

Oversee food purchasing, inventory control, and cost management.

Monitor food waste and implement waste reduction strategies.

Restaurant Operations

Supervise and support front-of-house staff to ensure smooth daily operations.

Maintain high standards of customer service and satisfaction.

Ensure proper staffing levels and efficient shift scheduling across all departments.

Coordinate with suppliers and vendors for timely deliveries and cost-effective sourcing.

Monitor restaurant cleanliness and ambiance to align with brand standards.

Leadership & Financial Oversight

Develop and control budgets for food, labor, and other operational expenses.

Analyze financial performance and take corrective actions when needed.

Handle customer complaints or special requests professionally.

Report regularly to ownership on restaurant performance and improvement plans.

Qualifications:

Proven experience as a Head Chef or Executive Chef (with restaurant management experience preferred).

Culinary degree or professional chef certification preferred.

Strong knowledge of kitchen operations, inventory, and cost control.

Experience in managing both kitchen and front-of-house staff.

Excellent leadership, communication, and organizational skills.

Understanding of health & safety regulations and food safety standards.

Skills Required:

Menu creation and food presentation

People management and team leadership

Budgeting and financial acumen

Customer service excellence

Crisis management and problem-solving

Job Type: Full-time

Pay: ?40,000.00 - ?80,000.00 per month

Work Location: In person