Overview:
The Head Chef, also known as the Executive Chef, is the culinary leader of the restaurant, responsible for overseeing all kitchen operations. This role involves menu development, managing kitchen staff, ensuring food quality, and maintaining kitchen safety standards. The Head Chef plays a critical role in shaping the restaurant’s culinary identity and ensuring that customers have an exceptional dining experience.

Responsibilities:

Menu Development: Design and create the restaurant’s menu, ensuring that it reflects the restaurant’s concept and meets customer expectations. The Head Chef is responsible for developing new dishes, updating existing ones, and ensuring that the menu is both innovative and profitable.
Food Preparation and Presentation: Oversee the preparation and presentation of all dishes, ensuring that they meet the restaurant’s standards for quality and consistency. The Head Chef is responsible for maintaining high standards of taste, appearance, and portion control.
Kitchen Management: Manage all aspects of kitchen operations, including staffing, scheduling, and training. The Head Chef is responsible for ensuring that the kitchen runs efficiently, with all staff working together as a cohesive team. This includes assigning tasks, monitoring performance, and providing feedback and guidance to kitchen staff.
Inventory and Cost Control: Oversee inventory management, including ordering supplies, managing vendor relationships, and controlling food costs. The Head Chef is responsible for ensuring that the kitchen is stocked with the necessary ingredients and supplies while minimizing waste and controlling costs. This includes managing portion sizes, reducing food waste, and finding cost-effective suppliers.
Health and Safety Compliance: Ensure that the kitchen complies with all health and safety regulations, including food safety standards, cleanliness protocols, and kitchen safety procedures. The Head Chef is responsible for conducting regular safety inspections, maintaining a clean and organized kitchen, and ensuring that all staff are trained in food safety and kitchen safety procedures.
Staff Training and Development: Train and mentor kitchen staff, including sous chefs, line cooks, and prep cooks. The Head Chef is responsible for ensuring that all staff have the skills and knowledge necessary to perform their roles effectively and that they adhere to the restaurant’s standards for food preparation and presentation. This includes conducting performance reviews, providing feedback, and identifying opportunities for professional development.
Quality Control: Maintain high standards of quality control, ensuring that all dishes are prepared to the restaurant’s specifications and that they meet customer expectations. The Head Chef is responsible for tasting dishes regularly, monitoring kitchen performance, and addressing any issues that arise.
Collaboration with Front-of-House: Work closely with the front-of-house team, including the GM and ARM, to ensure that the kitchen and dining room operate in sync. The Head Chef is responsible for coordinating with the service team to ensure that dishes are prepared and served in a timely manner and that customer preferences and dietary restrictions are accommodated.
Innovation and Creativity: Continuously seek new ways to improve the menu and enhance the dining experience for customers. The Head Chef is responsible for staying current with culinary trends, experimenting with new ingredients and techniques, and incorporating feedback from customers and staff into menu development.

Qualifications:

Culinary degree from an accredited culinary school is preferred.
A minimum of 5 years of experience in a professional kitchen, with at least 2 years in a leadership role.
Strong leadership and communication skills, with the ability to manage and inspire a team.
Extensive knowledge of culinary techniques, food preparation, and kitchen management.
Excellent time management and organizational skills, with the ability to multitask and manage