
Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $78,500.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical
Dental
Vision
Dependent Care
401(k) with employer match
short-term disability
long-term disability
Employee assistance program
employee discount
Referral Bonus
Career advancement opportunities
Paid Time Off
Sick Time
Casual Work Attire
Job Description
Denco Family, Inc is a renowned hospitality company known for its extensive portfolio of over 40 company-affiliated restaurants, each committed to delivering exceptional dining experiences. With a strong emphasis on culinary innovation, operational excellence, and a vibrant team culture, Denco Family, Inc has established itself as a leader in the restaurant industry. The company values professionalism, teamwork, and continuous development of its staff, providing an environment that nurtures growth and success.
The Head Chef role at Denco Family, Inc represents the pinnacle of culinary leadership within the kitchen. This position is responsible for overseeing all kitchen operations to ensure the highest standards of food quality, consistency, and service excellence. The Head Chef combines creativity with operational expertise, driving menu development to reflect seasonal trends and concept alignment while balancing financial performance and labor management. This role demands meticulous attention to detail in maintaining recipe standards, kitchen organization, and food safety compliance.
As the culinary leader, the Head Chef mentors and develops the back-of-house team, fostering a culture of professionalism, urgency, and teamwork. They are responsible for all facets of kitchen management, including scheduling, inventory control, vendor relations, cost accountability, and enforcing cleanliness and safety standards. The Head Chef also plays an integral part in special projects, such as menu rollouts and catering events, ensuring smooth execution and quality delivery.
This position requires a candidate with strong leadership capabilities, exceptional communication skills, and the ability to perform effectively during both high-volume service periods and routine daily operations. The role reports directly to the Director and General Manager, collaborating closely with front-of-house leadership to maintain seamless operational flow and guest satisfaction. Denco Family, Inc supports its Head Chefs with competitive pay, comprehensive benefits, and opportunities for career advancement through ongoing skills training and leadership development.
The Head Chef role at Denco Family, Inc represents the pinnacle of culinary leadership within the kitchen. This position is responsible for overseeing all kitchen operations to ensure the highest standards of food quality, consistency, and service excellence. The Head Chef combines creativity with operational expertise, driving menu development to reflect seasonal trends and concept alignment while balancing financial performance and labor management. This role demands meticulous attention to detail in maintaining recipe standards, kitchen organization, and food safety compliance.
As the culinary leader, the Head Chef mentors and develops the back-of-house team, fostering a culture of professionalism, urgency, and teamwork. They are responsible for all facets of kitchen management, including scheduling, inventory control, vendor relations, cost accountability, and enforcing cleanliness and safety standards. The Head Chef also plays an integral part in special projects, such as menu rollouts and catering events, ensuring smooth execution and quality delivery.
This position requires a candidate with strong leadership capabilities, exceptional communication skills, and the ability to perform effectively during both high-volume service periods and routine daily operations. The role reports directly to the Director and General Manager, collaborating closely with front-of-house leadership to maintain seamless operational flow and guest satisfaction. Denco Family, Inc supports its Head Chefs with competitive pay, comprehensive benefits, and opportunities for career advancement through ongoing skills training and leadership development.
Job Requirements
- Minimum age of 21
- Ability to lift and carry up to 30 lbs
- Ability to raise a tray weighing up to 25 lbs to shoulder height
- Mobility to stand and walk for 4 to 8 hour shifts
- Ability to hear in loud environments and respond to needs
- Ability to meet state and local health and safety regulations
- Ability to observe and differentiate monetary denominations
- Ability to work flexible schedules including nights, weekends, and holidays
- Meets uniform and grooming standards
- Ability to operate point of sale systems
- Ability to work safely around chemicals
- Ability to learn tasks and follow instructions
- Values diversity and shows respect for others
- Excellent guest service skills
Job Qualifications
- Experience in a leadership culinary role
- Demonstrated ability to manage kitchen operations
- Skilled in menu development and recipe standardization
- Strong knowledge of food safety and sanitation standards
- Proficient in labor management and scheduling
- Excellent team leadership and staff development skills
- Ability to work efficiently in high-volume environments
- Effective communication and organizational abilities
- Capable of managing vendor relations and inventory control
- Basic understanding of financial principles related to food cost and pricing
Job Duties
- Create, maintain, and evolve menus for various meal periods
- Build and maintain standardized recipe cards, prep sheets, and plating guides
- Ensure all dishes meet quality standards for taste, portion, temperature, and presentation
- Lead back-of-house operations during service, monitor ticket times and pacing
- Develop daily prep lists, assign responsibilities, and manage kitchen readiness
- Write schedules, manage labor targets, and monitor time punches
- Hire, train, and coach kitchen staff, conduct performance reviews
- Manage inventory, ordering, and vendor relationships
- Cost menu items, set pricing, and track food cost of goods sold
- Ensure compliance with food safety regulations and standards
- Maintain kitchen cleanliness, equipment maintenance, and organization
- Coordinate events, specials, and menu rollouts
- Collaborate with management on operational goals and P&L reviews
- Oversee closing, reset, and operational discipline
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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