Chef / Kitchen Manager

This opportunity is presented by a reputable restaurant known for delivering exceptional dining experiences through its commitment to quality, safety, and excellent guest services. The establishment prides itself on maintaining high standards in all aspects of its kitchen and front-of-house operations, ensuring that every meal served meets expectations of freshness, taste, and presentation. The environment fosters teamwork, professionalism, and continuous improvement, prioritizing both staff well-being and customer satisfaction. This role is based on a full-time employment structure, reflecting the company’s dedication to stability and long-term growth for its employees.

The Head Chef/Kitchen Manager position plays a pivotal role in the restaurant's success by directly managing all kitchen operations to uphold the highest standards of quality, safety, and sanitation. With a focus on compliance, this role ensures adherence to all health and safety codes, maintaining a Department of Health (DOH) score of 95 or higher. The incumbent will hold and maintain a ServeSafe or equivalent QFO certification, underscoring their expertise in food safety and hygiene practices. This leadership position is responsible for creating a safe, productive, and positive work environment that motivates and inspires back-of-house (BOH) staff at all levels. Responsibilities encompass recruitment, hiring, training, and staff development to foster a skilled, engaged kitchen team committed to culinary excellence.

In this role, the Head Chef/Kitchen Manager will oversee critical operational aspects including labor management and scheduling to meet dynamic business needs while adhering to labor standards. Managing ordering, production, inventory, and waste are key components to achieving food cost targets, ensuring the kitchen operates both efficiently and cost-effectively. Maintaining ingredient quality and freshness is paramount, with a continuous focus on minimizing spoilage and waste to support sustainability goals. The position also involves regular inspection and upkeep of kitchen equipment, coordinating necessary repairs or replacements to maintain seamless kitchen operations.

Collaboration with front-of-house and back-of-house managers is essential to deliver an outstanding guest dining experience. The Head Chef/Kitchen Manager is responsible for budget management, completing period-end inventories, and contributing hands-on in line cooking, preparation, and quality control as needed. This role offers a competitive compensation package including a monthly salary of $400, a parking allowance or reimbursement, health, dental, and vision benefits, a $25,000 life insurance policy conditional with dental enrollment, eligibility for a 401K plan after 60 days (without employer match currently), paid holidays during restaurant closures, and vacation days starting at 15 days in the first year, alongside state-mandated sick leave. Additionally, there is an opportunity to earn bonuses of up to $10,000 annually paid quarterly, recognizing exceptional performance and contribution to the restaurant's success.