HEAD CHEF

Role overview

Kitchen and menu responsibilities

• Collaborate with the Executive Chef on innovative menus that fit the restaurant concept and quality standards.
• Oversee preparation, cooking, and presentation of dishes for consistency and adherence to recipes.
• Develop seasonal specials, promotions, and menu updates.
• Work with the Executive Chef to set menu prices based on ingredient costs, portion sizes, and market trends.

Staff and kitchen operations

• Train, schedule, supervise, and support cooks and other kitchen staff.
• Monitor inventory, order supplies, control food costs, and minimize waste.
• Maintain food quality, freshness, safe storage, handling, cooking, sanitation, and cleanliness.
• Ensure staff follow hygiene, stock rotation, dating, storage, refrigerator temperature, pest-control, equipment-fault reporting, and illness-reporting procedures.
• Coordinate with front-of-house staff, suppliers, and other departments for effective communication and smooth operations.
• Work with management to improve kitchen operations, guest satisfaction, and business goals.
• Address kitchen issues promptly and occasionally gather customer feedback or resolve concerns.
• Lead by example, promote a respectful and cooperative work environment, and adapt to changing business or staffing needs.
• Meet quarterly with the Executive Chef to discuss menu and operations improvements; send weekly rota schedules and maintain attendance records.
• Perform other duties as assigned.

Qualifications and experience

• Culinary degree.
• At least 10 years of proven experience as a Head Chef or similar role in a high-volume restaurant or hospitality setting.
• Strong creativity, passion for food, and ability to develop distinctive dishes.
• Excellent leadership, interpersonal, organizational, time-management, and communication skills.
• Able to prioritize, meet deadlines, adapt to change, handle multiple tasks, and remain calm under pressure.
• Attention to detail and commitment to high standards of food preparation, presentation, and kitchen management.
• Understanding of food safety regulations and experience implementing compliant practices.
• Understanding of budgeting, cost control, and revenue generation; experience with cost and labor management.
• Valid Food Handling Certificate.

Work arrangement

• Work location is in person.