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Job Description

As a Chef, you will be responsible for overseeing all aspects of the kitchen operation, including menu planning, food preparation, and quality control. You will also be responsible for managing kitchen staff, ensuring compliance with food safety and sanitation standards, and maintaining inventory levels.


  1. Develop and execute creative and innovative menus that align with the culinary vision of the restaurant.
  2. Oversee all aspects of food preparation, including cooking, plating, and presentation.
  3. Manage kitchen staff, including hiring, training, and scheduling.
  4. Ensure compliance with all food safety and sanitation standards.
  5. Monitor inventory levels and order supplies as needed.
  6. Collaborate with management to develop and implement cost-effective strategies to maximize profitability.
  7. Maintain a clean and organized kitchen environment.
  8. Stay current with industry trends and developments in culinary techniques and ingredients.
  9. Foster a positive and collaborative work environment.


  1. Proven experience as a Chef, preferably in a high-volume restaurant or catering environment.
  2. Culinary degree or equivalent certification preferred.
  3. Strong leadership and management skills.
  4. Excellent communication and interpersonal skills.
  5. Ability to work well under pressure and in a fast-paced environment.
  6. Knowledge of food safety and sanitation regulations.
  7. Creative and innovative approach to menu planning and food presentation.
  8. Strong attention to detail.
  9. Flexibility to work evenings, weekends, and holidays as needed.