Job Summary:
We are seeking a highly skilled and motivated Head Chef to oversee kitchen operations, manage culinary teams, and ensure the delivery of high-quality dishes. You will be responsible for maintaining kitchen hygiene standards, managing food costs, and fostering a productive, cost-conscious environment while rejuvenating the culinary experience for our guests.

Responsibilities:

• Manage all kitchen operations, ensuring high standards of cleanliness and sanitation.
• Oversee the receiving and proper storage of kitchen goods and supplies.
• Ensure kitchen equipment is prepared and maintained for efficient use.
• Develop and implement training plans for the Stewarding and Food & Beverage teams, focusing on cost control and skill development.
• Collaborate with the Director of Food & Beverage and Executive Chef to create and update innovative menus while rejuvenating the overall culinary experience.
• Instill a cost-focused philosophy among kitchen staff through training and education.
• Enforce hygiene standards for all team members and ensure compliance with safety regulations.
• Maximize staff productivity through multi-tasking, flexible scheduling, and multi-skilling to meet both financial goals and guest expectations.
• Handle administrative tasks related to kitchen management, including inventory control, staff scheduling, and reporting.

Requirements:

• Degree or certificate in culinary arts.
• Mastery of American Brasserie cuisine and knowledge of current food trends.
• Minimum of 2 years of experience in a similar role (Head Chef/CDC), with experience in managing food quality, costs, and a kitchen team of at least 7 members.
• Strong command of written and spoken English; additional languages are a plus.
• Proficiency in math, budgeting, and inventory management.
• Strong problem-solving, organizational, and training skills.