Job Description

HEAD CHEF (Chef de Cuisine)
Reports To: Restaurant Owner / General Manager / Food & Beverage Director
Supervises: Entire Kitchen Brigade
Summary:
The Head Chef is the visionary and operational leader of the kitchen. They are ultimately responsible for every aspect of the culinary operation, from menu creation and financial performance to maintaining quality standards and leading the team. This role combines creativity with strong business and management acumen.
Key Responsibilities:

• Menu Development & Innovation: Create, design, and cost all menus, ensuring they align with the restaurant's concept, market trends, and profitability goals.
• Kitchen Management: Oversee all daily kitchen operations, ensuring efficiency, organization, and adherence to the highest standards.
• Financial Performance: Manage the kitchen budget, including food costs, labor costs, and supplies. Implement cost-control measures without compromising quality.
• Quality Control: Taste and inspect all dishes before they leave the kitchen to ensure consistency, presentation, and flavor meet established standards.
• Staff Management: Recruit, train, mentor, and schedule all kitchen staff. Foster a positive, productive, and respectful work environment.
• Inventory & Ordering: Oversee inventory levels and place orders with suppliers, building strong relationships and ensuring the quality of all incoming ingredients.
• Health & Safety: Enforce strict hygiene, sanitation, and safety standards (HACCP) in compliance with local health department regulations.

Qualifications:

• Extensive experience as a Sous Chef or Head Chef.
• Exceptional leadership, communication, and problem-solving skills.
• Proven creativity and a strong culinary point of view.
• In-depth knowledge of food costing, budgeting, and business management.
• Formal culinary training is highly desirable.

Skills Required