Job Description
Job Description Job Description
We are seeking a Restaurant Chef to lead culinary operations in a high-volume service environment. This role will independently and collaboratively guide kitchen leadership, oversee a fixed core menu, and manage purchasing through regional distributors while ensuring consistent quality, efficient operations, and strong team performance.
Responsibilities
- Plan and maintain the restaurant's fixed core menu.
- Prepare food using established culinary techniques and quality standards.
- Supervise kitchen operations and coordinate shared culinary leadership.
- Develop and refine recipes for consistency and execution.
- Monitor food quality, presentation, and portion control.
- Manage inventory, food costing, and cost-control processes.
- Train and lead kitchen staff while managing time effectively during high-volume service.
- Maintain kitchen safety standards and coordinate purchasing with regional distributors.
Required Qualifications
- 5+ years of experience in restaurant kitchen operations.
- Experience with menu planning and fixed core menu execution.
- Knowledge of food cost control and inventory management.
- Strong understanding of food safety and kitchen operations.
- Proficiency in culinary techniques.
- Demonstrated team leadership skills.
- Strong time-management skills in a high-volume service environment.
