Position: Head Chef
Reports To: Owner

Job Summary:
The Head Chef is responsible for overseeing all aspects of the restaurant’s operations, ensuring high standards, managing staff, and optimizing operational performance. Included in the function is menu collaboration and creation. This position will lead and inspire the team to deliver exceptional dining experiences, while driving procedural and regulatory compliance.

Key Responsibilities:

Operational Management:

• Oversee daily restaurant operations.

• Ensure all food and beverages meet quality standards and are served in a timely manner.

• Manage inventory, ordering, and supplier relationships to maintain optimal stock levels.

• Implement and maintain operational policies and procedures to enhance efficiency.

• Monitor the dining room and kitchen to ensure efficient service and high-quality food.

• Monitor food preparation and cooking methods to ensure consistency in quality and taste

• Address any operational issues that arise during service, ensuring swift resolution.

Kitchen Management:

• Supervise all kitchen activities, ensuring efficient and smooth operations during service.

• Train, mentor, and manage kitchen and bar staff and chefs.

• Train and mentor front of house staff on menu and kitchen operations.

• Develop work schedules and assign tasks to maintain an organized and productive kitchen.

• Monitor food preparation and cooking methods to ensure consistency in quality and taste.

• Manage food production schedules and monitor the quality and consistency of manufactured items.

• Check the quality of ingredients, ensuring dating, fifo and quality controls are adhered to.

• Create work schedules and kitchen shifts and manage staffing levels to ensure efficient operation.

• Conduct regular performance evaluations and provide coaching and feedback to enhance employee performance.

• Foster a positive and collaborative work environment that promotes teamwork, communication, high Morale and employee satisfaction.

• Resolve conflicts in a fair and effective manner and initiate and apply disciplinary code where necessary.

• Lead by example, demonstrating strong work ethics, creativity, and attention to detail

Health and Safety Compliance:

• Ensure the restaurant complies with all health, safety, and sanitation regulations.

• Conduct regular inspections of the dining and kitchen areas to maintain cleanliness and safety.

• Train staff on health and safety protocols and ensure adherence to these standards.

• Maintain proper records of safety checks, incidents, and staff training.

• Maintain a clean and organized kitchen, with proper storage of ingredients and equipment.

• Train staff on food safety standards and ensure proper handling of all food items.

• Conduct regular inspections and address any potential hazards promptly.

Menu Development:

• Collaborate with the owners to develop seasonal, innovative and popular menu offering

• Create seasonal and special event menus to attract and retain customers.

• Ensure that all menu items are prepared with high-quality ingredients and are presented attractively.

Inventory and Supply Chain Management:

• Monitor inventory levels and ensure timely ordering of food, beverages, and supplies, ensuring the availability of fresh ingredients while minimizing waste.

• Manage waste and control costs by optimizing inventory usage.

• Order supplies and ingredients from approved vendors, negotiating favorable terms when possible.

• Monitor food costs and implement measures to control expenses without compromising quality.

• Conduct regular stock checks and maintain accurate inventory records.

• Maintain the system integrity by ensuring all invoices and stock are captured accurately and timeously.

• Ensure food costing are accurate and stock integrity is maintained by building and maintaining accurate recipes and updating food costs.

Qualifications:

• Education: Culinary degree or equivalent experience in a professional kitchen is (Essential). Diploma or degree in Hospitality Management, Business Administration, or a related field (Desirable).

• Experience: Minimum of 3-5 years of relevant kitchen and operational experience in restaurant, with a successful track record.

• Skills:

• Strong leadership and team management skills.

• Excellent communication and interpersonal abilities.

• Computer and system acumen with experience in bookkeeping, analysis and administration.

• Ability to multitask and work under pressure in a fast-paced environment.

• Strong problem-solving skills and attention to detail.

• Proficient in restaurant management software and MS Office.

• Strong culinary skills with a passion for food and creativity in menu development.

• Knowledge of food safety standards and hygiene best practices.

Working Conditions:

• The role requires flexibility in working hours, including evenings, weekends, and holidays.

• Physical requirements include standing for extended periods, lifting heavy items, and working in a fast-paced environment.

Only applicants with legal work status will be accepted.

Applicants that complete the screener questions will be assessed before those that don’t.

Please take your time to consider your location and the possible commute before applying.

Good luck, and we look forward to hopefully meeting with you

Click Go Apply to apply online!

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