As our Head Chef, you will be responsible for planning, organizing, and leading the Kitchen Department according to company, local, and regional policies and standards.

Key responsibilities:

• Lead and manage the Back of House (BOH) operation team, including recruitment, onboarding, training, payroll, and disciplinary procedures.
• Implement and enforce health and safety policies, procedures, and standards.
• Delegate tasks to team members and complete daily checklists to support business levels and production.
• Educate and train staff on safe work habits and proper processes.
• Create, implement, and enforce processes to run an effective and efficient kitchen while maintaining high standards, food quality, and minimizing margins.
• Purchase and produce top-quality food to create seasonal menus, maintain recipes, and update signage and displays.
• Collaborate with the Marketing/Events department on menu creation, food preparation, and food costs.

Requirements:

• Minimum of 7-10+ years of experience working in a similar volume-based business.
• Culinary-trained and professional with a passion for developing and growing as a Chef.
• Experienced in managing P&L's, labor, purchasing, vendors, and quality control.
• Possess Food Serve Safe certification and experience with local sanitation regulations.
• Excellent written and verbal communication skills.

Physical requirements:

• Ability to seize, grasp, turn, and hold objects with hands.
• Ability to work on your feet for at least 10 hours.
• Fast-paced movements are required to move around the club.
• Ability to move, pull, carry, or lift up to 50 pounds occasionally and 35 pounds regularly.

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