Restaurant Head Chef

Key Responsibilities:

• Supervise kitchen staff and coordinate food preparation and service
• Monitor inventory, manage ordering, and control food and labor costs
• Ensure strict compliance with sanitation and safety standards
• Lead by example and foster a positive, productive kitchen culture
• Collaborate with front-of-house managers to ensure seamless operations

Qualifications:

• Proven experience in a leadership role within a commercial kitchen
• Strong knowledge of kitchen equipment, culinary techniques, and food costing
• Excellent leadership, organizational, and communication skills

Job Types: Full-time, Permanent

Benefits:

• Additional leave
• Company events
• Discounted lunch
• Employee discount
• On-site parking
• Opportunities for promotion
• Paid training
• Pay raise
• Promotion to permanent employee