Head Chef jobs in United States

The Catering & Restaurant Head Chef is responsible for overseeing allculinary operations within the catering and restaurant divisions. They lead thekitchen team, develop menus, ensure high-quality food preparation, maintainfood safety standards, and manage costs to deliver exceptional diningexperiences.

• Leadand manage the kitchen team, including chefs, sous chefs, and kitchenstaff, ensuring high standards of food quality and service.
• Develop,plan, and update menus that align with the brand, customer preferences,and seasonal ingredients.
• Overseefood preparation, presentation, and portion control to meet qualitystandards.
• Maintainstrict adherence to food safety, hygiene, and sanitation standards incompliance with health regulations.
• Manageinventory, procurement, and stock control to optimize costs and reducewaste.
• Monitorkitchen operations to ensure efficiency, productivity, and consistency.
• Trainand mentor kitchen staff to improve skills and uphold standards.
• Collaboratewith management on pricing, promotions, and special events.
• Ensurecustomer satisfaction by maintaining high culinary standards andaddressing feedback.
• Prepareregular reports on kitchen performance, costs, and staff management.
• Innovateand stay updated on culinary trends to keep menus fresh and competitive.

• Provenexperience as a Head Chef, preferably in catering andrestaurant settings.
• Culinarydegree or relevant certification.
• Strongleadership and team management skills.
• Excellentknowledge of food safety standards and sanitation.
• Creativityin menu development and presentation.
• Abilityto work under pressure and manage multiple priorities.
• Goodcommunication and organizational skills.