Head Chef

Overview Lead a dynamic kitchen operation as Head Chef, bringing together culinary skill, clear direction, and a strong focus on food safety. You'll guide food production and service from preparation through delivery, balancing quality, dietary needs, and cost control. Your impact: Consistent, thoughtfully prepared meals help guests and diners enjoy safe, satisfying food. Responsibilities Lead daily kitchen management, food preparation, cooking, and service; coordinate shifts and service teams. Plan menus and oversee food production for restaurant, fine dining, banquet, and catering service. Manage, coach, and supervise kitchen teams; set clear expectations for safe, efficient work. Oversee inventory management and control, ordering, storage, and cost control. Apply food handling, food safety, and sanitizing procedures; coordinate with dietary departments as needed. Qualifications Culinary or kitchen experience, including food preparation, cooking, and food service; restaurant or hospitality experience is valuable. Supervising experience and demonstrated leadership, team management, or experience managing teams as a chef. Knowledge of food management, food service management, and food safety practices. Inventory management or inventory control experience. Banquet, catering, fine dining, dietary department, or broader food industry experience is a plus. Pay: $62,200.00 - $80,000.00 per year Work Location: In person