Chef Manager

Hiring for the Chef Manager role

The Chef Manager oversees all culinary operations, ensuring high-quality food production, efficient kitchen management, and adherence to safety and sanitation standards. They are responsible for menu planning, food preparation, staff supervision, and managing food costs and inventory. This role requires strong leadership, organizational skills, and a deep understanding of food safety and culinary techniques.

Key Responsibilities:

• Menu Planning and Development:

• Creating and updating menus, developing recipes, and ensuring a variety of appealing and nutritious dishes.

• Food Preparation and Presentation:

• Overseeing the preparation, cooking, and presentation of food, ensuring consistency and quality.

• Kitchen Management:

• Managing daily kitchen operations, including ordering supplies, controlling food costs, and maintaining inventory.

• Staff Management:

• Supervising, training, and scheduling kitchen staff, including cooks, prep cooks, and dishwashers.

• Food Safety and Sanitation:

• Implementing and maintaining food safety and sanitation guidelines and ensuring compliance with regulations.

• Budget Management:

• Managing kitchen expenses, controlling food costs, and contributing to financial targets.

• Collaboration:

• Working with other restaurant or kitchen staff, including front-of-house and management teams, to ensure a positive customer experience.

• Quality Control:

• Ensuring all dishes meet established standards and procedures, conducting quality checks, and maintaining consistency in food production.

• Training and Development:

• Providing training and guidance to kitchen staff, fostering a positive and productive work environment.

• Compliance:

• Ensuring adherence to health and safety regulations, food safety standards, and other relevant guidelines.

Required Skills and Qualifications:

• Extensive culinary experience, typically 5+ years, with a proven track record in a kitchen environment.
• 3+ years of experience in kitchen management or a similar leadership role.
• Strong knowledge of food safety and sanitation practices.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong organizational and time-management skills.
• A culinary degree or related field is often preferred.
• Knowledge of menu development and recipe creation.
• Ability to manage budgets, control food costs, and maintain inventory.
• Familiarity with various cooking techniques and cuisines.