Lead Chef

Job description:

Lead Chef

Reports To: General Manager / Food & Beverage Director

Department: Culinary / Kitchen Operations

Position Summary

The Lead Chef is responsible for the overall leadership and management of kitchen operations. This includes food quality, cost control, staff supervision, inventory management, and ensuring exceptional dining experiences for guests. The Chef sets the culinary vision while maintaining operational efficiency, profitability, and high food safety standards. We will have two Lead Chefs working together to maintain the highest level of excellence for our customers.

Key Responsibilities

Culinary Leadership

• Maintain high standards of food quality, presentation, and consistency
• Standardize recipes and portion controls
• Oversee food preparation and production for à la carte, catering, and special events
• Monitor food trends and introduce innovative offerings

Operational Management

• Manage daily kitchen operations and workflow
• Oversee food purchasing, inventory control, and vendor relationships
• Maintain food cost targets and labor budgets
• Analyze financial reports and adjust operations to meet profitability goals
• Ensure compliance with all health, sanitation, and safety regulations

Staff Management & Development

• Hire, train, schedule, and evaluate kitchen staff
• Foster a positive, professional, and team-oriented work environment
• Provide ongoing coaching and performance feedback
• Maintain appropriate staffing levels to support business demands

Quality & Compliance

• Ensure compliance with local and state health department standards
• Maintain proper food handling, storage, and sanitation procedures
• Oversee equipment maintenance and kitchen cleanliness

Qualifications

• Proven experience as an Executive Chef, Sous Chef, or senior culinary leadership role
• Strong knowledge of culinary techniques, kitchen equipment, and food safety standards
• Experience with budgeting, cost control, and inventory management
• Leadership and team development skills
• Ability to work in a fast-paced environment
• Culinary degree preferred (or equivalent professional experience)

Physical Requirements

• Ability to stand for extended periods
• Lift and carry up to 50 lbs
• Work in hot, fast-paced kitchen environments

Job Type: Full-time Benefits:

• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance