Responsibilities include planning and directing food preparation and culinary activities, modifying menus or creating new ones that meet quality standards, estimating food requirements and food/labor costs, supervising kitchen staff and activities, arranging for equipment purchases and repairs, recruiting and managing kitchen staff, rectifying arising problems or complaints, giving prepared plates the “final touch,” performing administrative duties, complying with nutrition and sanitation regulations and safety standards, keeping time and payroll records, and maintaining a positive and professional approach with coworkers and customers.

Requirements for this position include a proven working experience as a head chef, an excellent record of kitchen management, the ability to spot and resolve problems efficiently, capability of delegating multiple tasks, strong communication and leadership skills, keeping up with cooking trends and best practices, working knowledge of various computer software programs (MS Office, restaurant management software, POS), and a BS degree in Culinary science or related field.

• Health and wellness programs.
• Opportunities for professional development.
• Employee discounts on meals.

• Proven working experience as a head chef.
• Excellent record of kitchen management.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Strong communication and leadership skills.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
• BS degree in Culinary science or related field.