Job Description
Job Description Job Description
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
