Head Chef

Job Summary: The Head Chef is responsible for overseeing all culinary functions for the restaurant. This position will work in collaboration with other management to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. The Head Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas and all support areas. Key Responsibilities: - Lead BOH Team - Provides direction for all day-to-day operations - Reviews staffing levels to ensure that guest services and operational needs and financial objectives are met - Completes weekly schedule for BOH team - Develops implements guidelines and control procedures for inventory - Purchasing and managing inventory - Manages department controllable expenses including food costs, supplies, uniforms and equipment - Planning and creating specials menus - Participates in the budgeting process for areas of responsibility - Demonstrating new cooking techniques and equipment to staff - Ability to instill safety and sanitation habits in all employees - Ensures consistency in preparation and presentation - Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations - Thorough knowledge of food handling and preparation techniques - Ensure that level of quality, portion control, and plate presentation is adhered to consistently - Coach and counsel employees to reflect service standards and procedures Experience: - Proven experience as a Head Chef or Executive Chef - In-depth knowledge of culinary techniques, food production, and kitchen management - Strong leadership skills with the ability to motivate and inspire a team - Proficient in menu planning, cost control, and inventory management - Excellent understanding of food safety standards and sanitation regulations - Ability to work well under pressure in a fast-paced environment - Certification from a culinary school or relevant field is a plus Skills: - Culinary expertise in cooking, menu planning, and food production - Experience in restaurant operations, catering, bartending, or related fields - Proficiency in food safety practices and regulations - Strong inventory control skills to manage stock levels effectively - Exceptional leadership abilities to guide and mentor kitchen staff - Knowledge of kitchen management principles for efficient operations - Understanding of food service industry trends and customer preferences Join our team as the Head Chef and showcase your culinary talents while leading a dedicated kitchen team towards culinary excellence. If you are passionate about creating memorable dining experiences and have the skills required for this role, we invite you to apply now. Job Type: Full-time Pay: $52,000.00 - $57,000.00 per year Shift: Day shift Evening shift Morning shift Supplemental Pay: Bonus opportunities Experience: Culinary experience: 1 year (Preferred) Cooking: 1 year (Preferred) Ability to Commute: Grand Rapids, MI 49504 (Preferred) Ability to Relocate: Grand Rapids, MI 49504: Relocate before starting work (Required) Work Location: In person