Head Chef / Executive Chef

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Key Responsibilities

• Oversee all kitchen operations and daily food production
• Develop and update menu offerings in collaboration with management
• Manage food quality, presentation, and consistency standards
• Supervise, train, and mentor kitchen staff
• Create staff schedules and manage labor costs
• Monitor inventory levels and coordinate purchasing of ingredients and supplies
• Ensure compliance with food safety, sanitation, and health regulations
• Control food costs and minimize waste
• Collaborate with front-of-house management to support excellent guest experiences

Qualifications

• Previous experience as a Head Chef, Executive Chef, Sous Chef, or similar role
• Strong knowledge of food preparation techniques, kitchen operations, and inventory management
• Understanding of food safety and sanitation requirements
• Excellent leadership, communication, and organizational skills
• Ability to work in a fast-paced environment and manage multiple priorities
• Culinary diploma or relevant professional training is considered an asset

Benefits

• Competitive salary based on experience
• Paid vacation
• Staff meals during scheduled shifts
• Opportunities for professional development
• Supportive and collaborative work environment

Pay: $40,448.67-$85,639.01 per year

Work Location: In person