Key Responsibilities:

Lead and manage the kitchen team, including hiring, training, and scheduling
Create new and exciting menu items that align with our brand and appeal to our customers
Oversee food preparation and ensure that all dishes are prepared to the highest quality and presentation standards
Develop and maintain relationships with local suppliers to ensure the freshness and quality of our ingredients
Ensure that all kitchen equipment is properly maintained and in good working condition
Monitor inventory levels and place orders for ingredients and supplies as needed
Implement and maintain food safety and sanitation protocols to uphold health code standards
Collaborate with management to develop and maintain budget goals for food costs and labor expenses
Stay up-to-date with industry trends and incorporate them into our menu offerings
Train and mentor kitchen staff, providing ongoing feedback and coaching to improve their skills and performance
Conduct performance evaluations and address any performance issues in a timely and professional manner
Foster a positive and collaborative work environment, promoting open communication and teamwork within the kitchen and with other departments

Qualifications:

Minimum of 5 years of experience as a Head Chef in a high-volume restaurant or hotel
Comprehensive knowledge of food preparation techniques and culinary trends
Strong leadership and management skills, with the ability to motivate and develop a team
Excellent communication and interpersonal skills
Proven track record of creating and executing successful menus
Ability to work in a fast-paced environment and handle multiple tasks simultaneously
Strong organizational and time-management skills
Knowledge of food safety and sanitation regulations
Must be able to work flexible hours, including evenings, weekends, and holidays

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