Job Description
Job DescriptionSummary
We are seeking a highly skilled and experienced Kitchen Manager / Executive Chef to lead our back-of-house team. This role is responsible for overseeing all kitchen operations, ensuring food quality and consistency, managing staff, and maintaining high standards of safety and sanitation.
Key Responsibilities
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Oversee daily kitchen operations, including food preparation, cooking, and plating.
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Develop and maintain high-quality food standards and presentation.
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Create and update menus in collaboration with ownership/management.
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Train, schedule, and supervise kitchen staff to ensure efficiency and productivity.
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Monitor food costs, portion control, and inventory management to reduce waste and maximize profitability.
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Ensure compliance with health, safety, and sanitation standards.
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Maintain equipment and coordinate repairs or replacements as needed.
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Collaborate with front-of-house management to ensure smooth service and guest satisfaction.
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Handle ordering and receiving of food and kitchen supplies.
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Foster a positive and team-oriented work environment.
Qualifications
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Proven experience as an Executive Chef, Kitchen Manager, or in a similar leadership role.
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Culinary degree or equivalent professional experience preferred.
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Strong leadership, organizational, and communication skills.
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In-depth knowledge of food safety regulations, cooking techniques, and industry trends.
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Ability to manage budgets, inventory, and food/labor costs effectively.
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Creative and passionate about food with a focus on quality and presentation.
Physical Requirements
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Ability to stand and work for long hours in a fast-paced environment.
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Ability to lift up to 50 lbs.
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Comfortable working in hot and high-pressure environments.
Benefits
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Competitive salary and bonus structure
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Employee meal discounts
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Paid time off
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Opportunities for professional growth and development