Head Chef

**Job Overview**

**Responsibilities**
- Lead and manage all aspects of kitchen operations, including menu planning, food preparation, and presentation.
- Supervise kitchen staff, providing guidance and training to ensure consistent quality and adherence to safety standards.
- Collaborate with front-of-house management to create a seamless dining experience for guests.
- Maintain inventory levels, ordering supplies as needed while minimizing waste.
- Develop new recipes and menu items that reflect current culinary trends and customer preferences.
- Ensure compliance with health and safety regulations within the kitchen environment.
- Foster a positive work atmosphere that encourages teamwork and professional growth among kitchen staff.

**Experience**
- Proven experience in the food industry, particularly in restaurant settings, with a focus on kitchen management.
- Strong knowledge of food preparation techniques and culinary best practices.
- Prior experience supervising or managing a team within a fast-paced environment is essential.
- Excellent communication skills with the ability to collaborate effectively with diverse teams.
- A passion for cooking and creativity in developing new dishes is highly desirable.

Pay: $25.00-$29.00 per hour

Expected hours: 32 - 40 per week

Additional pay:

- Bonus pay
- Overtime pay

**Benefits**:

- On-site parking

Flexible language requirement:

- French not required

Schedule:

- 8 hour shift
- Day shift
- Monday to Friday
- Weekends as needed

Work Location: In person