Head Chef/Manager

Miami, FL, USA|

Job Overview

Compensation

Salary

Exact $73,000.00

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Employee wellness programs

Job Description

Our establishment is a reputable culinary organization committed to delivering exceptional dining experiences while adhering to stringent dietary needs and health regulations. We thrive on innovation and quality, ensuring that every dish served not only delights the palate but also meets specific nutritional requirements outlined by our contracts and relevant regulatory bodies. As a team-oriented environment, we value collaboration, particularly between our culinary experts and nutritionists, to create menus that are both innovative and health-conscious. We are currently seeking a dedicated and experienced Head Chef/Manager to lead our kitchen operations with a blend of culinary excellence and strong managerial skills. This position plays a crucial role in overseeing kitchen efficiency, maintaining high food quality standards, and managing any grievances in line with our Grievance Policy and Procedures.

The Head Chef/Manager will be responsible for planning and creating menus in partnership with our Nutritionist, ensuring they align with medical and dietary needs. This role requires a leader who can control and direct the food preparation process, guaranteeing that all dishes comply with Department of Health regulations and our commitment to quality and cost-effectiveness. The candidate will supervise kitchen personnel to uphold health and safety standards, manage training initiatives, and handle all kitchen-related administrative duties such as food and labor cost estimates, vendor relationships, and budget adherence. Additionally, the Head Chef/Manager must maintain meticulous records for temperature testing, equipment calibration, and sanitation checks, ensuring the kitchen remains compliant and inspection-ready at all times. This pivotal role demands strong organizational skills, culinary expertise, and a proactive approach to problem-solving within a dynamic kitchen environment, making it perfect for someone passionate about culinary arts and operational excellence. Employment type is full-time with competitive salary, commensurate with experience and qualifications.

Job Requirements

Proven work experience as a kitchen manager, restaurant manager or head chef
Food handler certification
Protection manager certification

Job Qualifications

Proven experience as head chef/manager
Exceptional proven ability in culinary arts
Leadership and managerial skills
Up-to-date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office, restaurant management software, POS)
Credentials in health and safety training
Degree in culinary science or related certificate

Job Duties

Plan and create menus with nutritionist in collaboration with medical and dietary needs
Control and direct the food preparation process in line with menu and department of health regulations
Create dishes that reflect commitment to quality and cost effectiveness
Supervise kitchen personnel's activities to ensure compliance with health and safety standards
Ensure the consistent, high-quality delivery of every dish
Manage and train kitchen personnel
Estimate food requirements and food/labor costs
Manage relationships with distributors and resolve issues with vendors promptly
Follow the budget established by finance and management and make recommendations as necessary
Ensure that all logs are maintained for temperature testing, calibration of thermometers as required by agency and department of health
Perform monthly checklist report of QA/QI on sanitation, inventory, equipment, etc. ensuring kitchen is up to standard of the department of health and inspection ready
Keep time and payroll records and approve accordingly