Key Responsibilities:
- Oversee daily kitchen operations and food preparation
- Develop, maintain, and update menus with creative and seasonal dishes
- Ensure consistency in food quality, presentation, and portion control
- Recruit, train, mentor, and supervise kitchen staff
- Create staff schedules and manage workflow for efficiency
- Monitor inventory, order supplies, and control food costs
- Ensure compliance with food safety, sanitation, and workplace regulations
- Collaborate with management to improve operational efficiency and guest satisfaction
Requirements:
- Previous experience as Head Chef, Executive Chef, Sous Chef, or equivalent
- Strong knowledge of kitchen operations, food preparation, and inventory management
- Understanding of food safety and sanitation standards
- Excellent leadership, communication, and organizational skills
- Ability to work in a fast-paced environment, including evenings, weekends, and holidays
- Culinary diploma or equivalent professional training is 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: $50,000.00-$100,000.00 per year
Work Location: In person
