Chef Manager (Kitchen Lead)

PT JAY ISLAND GROUP; Paris; Sur place; EUR 40 000 - 60 000; Plein temps

Résumé du poste

A culinary company in Paris is seeking a Chef Manager to oversee kitchen operations and manage a team of cooks. The ideal candidate has 3–5 years of relevant experience, strong leadership skills, and knowledge of food cost control. This role focuses on maintaining high-quality standards across multiple food brands and involves responsibilities like training staff, managing inventory, and ensuring food safety. A creative and organized approach is essential.

Qualifications

• Minimum 3–5 years as a Head Chef, Sous Chef, or Kitchen Manager.
• Strong leadership and communication skills.
• Excellent understanding of food cost control and kitchen operations.

Responsabilités

• Manage and motivate a team of cooks for smooth shifts.
• Maintain consistent flavor profiles and presentation.
• Oversee preparation of multiple culinary concepts.
• Track stock levels and minimize waste.
• Ensure clean and organized kitchen facilities.
• Uphold hygiene standards and safety procedures.
• Collaborate on menu testing and recipe development.

Connaissances

Leadership

Communication

Food cost control

Problem solving

Organization

Description du poste

We’re running a high-energy ghost kitchen with multiple food brands under one roof—think bold flavors, creative concepts, and seamless delivery experiences. We’re looking for a Chef Manager who can lead the kitchen, oversee quality, and mentor a talented team of cooks to keep every dish consistent, fast, and iconic.

Key Responsibilities:

Lead & Train the Cook Team: Manage and motivate a small team of cooks, ensuring smooth shifts and efficient prep.

Quality Control: Maintain consistent flavor profiles, portion sizes, and presentation across all brands.

Recipe & Menu Execution: Oversee the preparation of multiple concepts (e.g., sushi, bagels, rotisserie, toasties) while enforcing standard recipes.

Inventory & Ordering: Track stock levels, minimize waste, and place orders with suppliers to keep operations running smoothly.

Kitchen Organization: Ensure prep areas, cooking stations, and storage are clean, well-labeled, and fully stocked.

Food Safety: Uphold hygiene standards, conduct daily checks, and ensure the team follows safety procedures.

Operational Efficiency: Work with the Operations Manager to streamline workflow, reduce costs, and optimize delivery times.

Staff Scheduling & Training: Create rosters, onboard new team members, and hold training sessions to maintain high standards.

Menu Development: Collaborate with management on testing new recipes and specials.

Problem Solving: Troubleshoot kitchen challenges during busy hours with a calm and proactive approach.

Skills & Requirements:

Minimum 3–5 years as a Head Chef, Sous Chef, or Kitchen Manager (multi-concept or delivery kitchen experience preferred).

Strong leadership and communication skills to manage a diverse team.

Excellent understanding of food cost control and kitchen operations.

Creative, organized, and detail-oriented.

Knowledge of Bali food scene and current trends is a plus.

What's your expected monthly basic salary?

How many years' experience do you have as a Chef Manager?

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