S
Chef Manager
$ 7,500 - $ 10,000 / month
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Key Responsibilities:
- Kitchen Management: Oversee daily kitchen operations, ensuring food quality, cleanliness, and safety standards are consistently met.
- Staff Leadership & Development: Lead, train, and motivate kitchen staff, fostering a positive work environment and encouraging professional growth.
- Menu Planning & Development: Collaborate with the culinary team to create, plan, and adjust menus based on seasonal ingredients, dietary needs, and customer preferences.
- Inventory & Ordering: Manage kitchen inventory, ensure stock levels are maintained, and order food and supplies as needed. Monitor waste and control food costs.
- Quality Control: Ensure all food preparation meets health and safety standards, and quality guidelines are consistently followed.
- Customer Satisfaction: Ensure that food presentation, taste, and portion sizes meet or exceed expectations. Address customer feedback in a timely and professional manner.
- Budget Management: Assist in creating and managing kitchen budgets, track expenses, and implement cost-saving measures without compromising quality.
- Health & Safety Compliance: Maintain high standards of food hygiene and workplace safety, ensuring all health and safety regulations are followed.
- Collaboration: Work closely with front-of-house management to ensure smooth communication and efficient service.
Requirements:
- Proven experience as a Chef, Sous Chef, or Kitchen Manager in a fast-paced environment.
- Strong leadership and team management skills.
- In-depth knowledge of food preparation, cooking techniques, and presentation.
- Excellent organizational and multitasking abilities.
- Ability to work under pressure while maintaining a high standard of food quality.
- Strong communication skills and the ability to collaborate with other team members.
- Knowledge of budgeting and inventory management.
- Food safety and sanitation certification (e.g., ServSafe) required.
- A passion for food and hospitality.
Preferred Qualifications:
- Culinary Arts degree or equivalent.
- Experience managing a team of 5 or more kitchen staff.
- Previous experience in a similar Chef Manager role.
Key Responsibilities:
- Kitchen Management: Oversee daily kitchen operations, ensuring food quality, cleanliness, and safety standards are consistently met.
- Staff Leadership & Development: Lead, train, and motivate kitchen staff, fostering a positive work environment and encouraging professional growth.
- Menu Planning & Development: Collaborate with the culinary team to create, plan, and adjust menus based on seasonal ingredients, dietary needs, and customer preferences.
- Inventory & Ordering: Manage kitchen inventory, ensure stock levels are maintained, and order food and supplies as needed. Monitor waste and control food costs.
- Quality Control: Ensure all food preparation meets health and safety standards, and quality guidelines are consistently followed.
- Customer Satisfaction: Ensure that food presentation, taste, and portion sizes meet or exceed expectations. Address customer feedback in a timely and professional manner.
- Budget Management: Assist in creating and managing kitchen budgets, track expenses, and implement cost-saving measures without compromising quality.
- Health & Safety Compliance: Maintain high standards of food hygiene and workplace safety, ensuring all health and safety regulations are followed.
- Collaboration: Work closely with front-of-house management to ensure smooth communication and efficient service.
Requirements:
- Proven experience as a Chef, Sous Chef, or Kitchen Manager in a fast-paced environment.
- Strong leadership and team management skills.
- In-depth knowledge of food preparation, cooking techniques, and presentation.
- Excellent organizational and multitasking abilities.
- Ability to work under pressure while maintaining a high standard of food quality.
- Strong communication skills and the ability to collaborate with other team members.
- Knowledge of budgeting and inventory management.
- Food safety and sanitation certification (e.g., ServSafe) required.
- A passion for food and hospitality.
Preferred Qualifications:
- Culinary Arts degree or equivalent.
- Experience managing a team of 5 or more kitchen staff.
- Previous experience in a similar Chef Manager role.