Head Chef

The Head Chef directs all kitchen operations, leads the culinary team, creates menus, and manages food costs to ensure top-tier dining quality and kitchen profitability.

Core Responsibilities

Operations: Direct daily kitchen production and food service.

Quality: Ensure high standards for dish taste and presentation.

Finances:

Control food costs, inventory, and kitchen budgets.

Staff: Hire, train, schedule, and mentor kitchen personnel.

Safety: Enforce strict health, sanitation, and safety laws.

Key Requirements

Experience:

Proven history as a Head or Sous Chef.

Leadership: Ability to manage a team under high pressure.

Business: Strong grasp of food costing and inventory management.

Specs: Culinary degree or food safety certification preferred.