Chef Manager

The Chef Manager will lead and oversee all kitchen operations within a casual dining environment, managing a small team of 1-5 staff. This role holds full responsibility for menu development and ensures high-quality food preparation while maintaining budgetary and health standards at a single location.

Responsibilities

• Plan and develop menus aligned with casual dining preferences
• Oversee food preparation to maintain quality and consistency
• Manage and lead kitchen staff, fostering development and teamwork
• Control inventory to optimize stock levels and reduce waste
• Ensure adherence to health, safety, and food safety regulations
• Coordinate with suppliers to guarantee ingredient quality and availability
• Manage budget to control food costs and operational expenses
• Monitor customer satisfaction and address feedback promptly

Preferred Qualifications

• 2+ years experience in culinary management
• Food Handler's Permit and ServSafe Certification
• Proficiency in culinary techniques and menu development
• Strong skills in inventory management and budgeting
• Ability to lead and train kitchen teams effectively
• Knowledge of food safety compliance standards
• Excellent communication, problem solving, and time management