Chef

2 years

We are looking for an experienced and passionate Chef to lead our kitchen team and help us deliver exceptional dining experiences to our guests. In this role, you will be responsible for overseeing daily back-of-house operations, ensuring the highest standards of food quality, and maintaining a safe, sanitary, and efficient kitchen. The ideal candidate brings a strong culinary background, excellent leadership skills, and a creative approach to cooking.

• Food Preparation & Execution: Prepare and cook high-quality dishes according to established recipes, ensuring consistency in taste, presentation, and portion size.

• Menu Development: Collaborate with management to design innovative, seasonal menus and daily specials that align with our brand and manage food costs.

• Kitchen Leadership: Train, mentor, and supervise kitchen staff (line cooks, prep cooks, and dishwashers), fostering a positive and highly communicative team environment.

• Inventory & Ordering: Monitor ingredient stock levels, place orders with vendors, and conduct weekly inventory to minimize waste and stay within budget.

• Quality & Safety Compliance: Strictly enforce health, safety, and sanitation guidelines (e.g., ServSafe standards) to ensure a spotlessly clean kitchen and proper food handling at all times.

• Equipment Maintenance: Ensure all kitchen equipment is properly cleaned, maintained, and operating safely.

• Experience: Minimum of 2 years of culinary experience in a high-volume, professional kitchen environment (previous management or Sous Chef experience highly preferred).

• Education & Certification: Culinary degree preferred but not required. A current, valid ServSafe Food Protection Manager Certification is required.

• Skills: Strong understanding of various cooking methods, ingredients, equipment, and procedures. Excellent knife skills and palate.

• Leadership: Proven ability to manage, schedule, and motivate a diverse kitchen team under pressure.

• Physical Demands: Ability to stand for long periods (8+ hours), lift up to 50 lbs, and work in a hot, fast-paced environment.

• Availability: Must be able to work a flexible schedule, including evenings, weekends, and holidays.

Compensation: Salary (Based on Experience)

Benefits & Perks: Potential Bonuses

Creativity in Menu Design

Teamwork and Collaboration

Communication Skills

Time Management

Problem Solving Skills

Attention to Detail

Adaptability to Changing Environments

Stress Management

Customer Service Orientation

Budget Management

Training and Mentoring Abilities

Organizational Skills

Safety Awareness

Culinary Innovation

Flexibility in scheduling

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