Head Chef

The Head Chef will lead a small kitchen team of 1-5 members at a Mexican cuisine restaurant. This role involves annual menu planning, overseeing food preparation, managing inventory and kitchen safety, and handling the kitchen budget. The Head Chef ensures high customer satisfaction by maintaining quality and efficiency in all kitchen operations while fostering team development.

Responsibilities

• Plan and update the menu annually focusing on Mexican cuisine
• Oversee food preparation to ensure quality and consistency
• Manage kitchen inventory and control supplies efficiently
• Ensure compliance with all kitchen safety and sanitation standards
• Administer and manage the kitchen budget effectively
• Train and develop kitchen staff to maintain high performance
• Promote customer satisfaction by maintaining food quality and timely service

Preferred Qualifications

• 2+ years of experience in culinary management
• Food Safety Certification
• Strong team leadership skills
• Experience in inventory management
• Knowledge of food safety compliance
• Effective communication skills
• Good time management and problem-solving abilities