Chef Manager
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Salary Range: $55,000.00 To $65,000.00 Annually
We are seeking a dedicated and experienced Chef Manager to lead our kitchen and restaurant operations. This role is ideal for a hands-on leader with a strong culinary background who can ensure efficient day-to-day operations of the kitchen and restaurant while maintaining high standards of food quality, safety, and service. The Chef Manager will oversee all kitchen and front-of-house operations, manage and develop staff, monitor inventory and food costs, and ensure an exceptional dining experience for our guests.
Key Responsibilities:
- Oversee daily kitchen operations, ensuring consistency and quality of food preparation and presentation.
- Oversee daily restaurant operations, ensuring consistent, high quality service that exceeds all guest expectations and brand standards
- Develop and implement standard operating procedures and best practices for kitchen and restaurant.
- Maintain high standards of cleanliness and compliance with food safety regulations.
- Conduct regular kitchen inspections to ensure proper sanitation and equipment maintenance.
- Lead, schedule, train, and supervise kitchen and restaurant staff.
- Foster a positive, respectful, and productive work environment.
- Conduct performance evaluations, coaching, and ongoing development of team members.
- Ensure team adherence to company policies, procedures, and service standards.
- Manage inventory, ordering, and receiving to ensure optimal stock levels and minimize waste.
- Monitor food and labor costs, ensuring alignment with budgeted targets.
- Work with suppliers to source quality ingredients at competitive pricing.
- Collaborate on menu development, seasonal updates, and special event offerings.
- Ensure dishes are prepared according to recipes and specifications.
- Monitor guest feedback and collaborate with front-of-house team to enhance the dining experience.
Qualifications:
- Minimum 3-5 years of progressive culinary and leadership experience in a high-volume restaurant.
- Culinary training is an asset.
- Proven experience managing kitchen operations, staff, and inventory.
- Excellent organizational, communication, and interpersonal skills.
- Strong knowledge of food safety and sanitation standards.
- Ability to work flexible hours, including evenings, weekends, and holidays.
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