The Head Chef/Kitchen Manager leads daily kitchen operations, coordinating food preparation, cooking, and service while maintaining a welcoming, organized hospitality environment. This role combines hands-on culinary work with team management and restaurant operations, helping deliver consistent meals and smooth service for guests and colleagues.
Responsibilities
- Plan and oversee food preparation, cooking, and timely food service, coordinating kitchen activity with serving and bartending teams.
- Supervise and support kitchen staff, organize daily tasks, and foster clear communication and effective teamwork.
- Monitor food handling and food safety practices, maintain clean work areas, and support consistent quality throughout service.
- Coordinate kitchen operations with broader restaurant management,
addressing workflow needs and helping the team respond to changing service demands.
Requirements
Required: Practical cooking, food preparation, food handling, food safety, leadership, and team management capabilities to guide safe, organized kitchen operations and support reliable service. Preferred: Supervising experience and experience in restaurant management, restaurants, kitchens, food service, the food industry, or hospitality; serving or bartending skills are also valuable. Your impact: Your leadership helps colleagues deliver coordinated service and a consistent guest experience.