Head Chef / Executive Chef

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• Managing front-of-house staff, including scheduling, training, and supervision
• Ensuring exceptional customer service and guest satisfaction
• Coordinating with the kitchen team to maintain quality and efficiency
• Monitoring inventory, ordering supplies, and controlling operational costs
• Maintaining compliance with health, safety, and sanitation regulations
• Assisting with budgeting, reporting, and overall restaurant performance

Requirements:

• Strong leadership, communication, and organizational skills
• Knowledge of POS systems and basic financial management
• Ability to work flexible hours, including evenings, weekends, and holidays
• Positive, professional attitude and a customer-focused mindset

Benefits:

• Competitive salary based on experience
• Paid vacation and sick leave
• Staff meals and employee discounts
• Opportunities for professional development

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

Work Location: In person