Qualifications

• Minimum of 10 years of experience leading high-volume, high-end kitchens
• Proven record of professionalism and team commitment
• Ability to effectively coach culinary staff
• Experience in food preparation and menu development
• Knowledge of food/labor cost estimation
• Strong communication and leadership skills in a kitchen environment

Responsibilities

• Plan and oversee all food preparation and culinary activities
• Create or modify menus to ensure high quality standards
• Estimate food requirements and manage food/labor costs
• Supervise and manage kitchen staff operations
• Handle equipment purchases and repairs as needed
• Recruit and train kitchen staff
• Address complaints and resolve any arising kitchen issues
• Finalize plating presentation of dishes
• Perform necessary administrative tasks
• Ensure compliance with nutrition, sanitation, and safety regulations
• Maintain accurate time and payroll records

Benefits

• Opportunity to lead and shape culinary direction
• Collaborative and dynamic kitchen environment
• Focus on high-quality culinary standards
• Potential for career development within a well-respected culinary team
• Engagement in culinary innovation and trendsetting