Overview:
This role is ideal for a culinary professional who thrives in a fast-paced environment, values team leadership, and is committed to delivering exceptional food experiences. The Head Chef will oversee all kitchen staff and report directly to the Jr. Corporate Chef.
Responsibilities:
- Kitchen Leadership: Manage daily kitchen operations, ensuring efficiency, cleanliness, and compliance with food safety standards.
- Team Management: Supervise, train, and motivate all kitchen staff, fostering a collaborative and high-performing team culture.
- Menu Execution & Development: Ensure consistent quality and presentation of all dishes; contribute to seasonal menu planning and innovation.
- Inventory & Cost Control: Monitor stock levels, manage food costs, and coordinate with suppliers to maintain optimal inventory.
- Compliance & Standards: Uphold company policies, health regulations, and safety protocols at all times.
- Reporting & Communication: Provide regular updates to the Jr. Corporate Chef regarding kitchen performance, staffing, and operational needs.
- Performance Monitoring: Implement systems to track kitchen productivity, staff performance, and customer satisfaction.
