Area Chef

Private Advertiser; Metro Manila; On-site; PHP 900,000 - 1,500,000; Full time

Job summary

Private Advertiser seeks an Area Leader/Area Chef - BOH to oversee Back-of-House operations across multiple branches within an assigned area. The role reports to the Executive Chef and collaborates with Junior Executive Chef to ensure consistency in kitchen standards and food safety.

Key responsibilities include leading kitchen managers, coaching leaders, driving improvements in quality, productivity, and guest experience while maintaining cost controls and inventory discipline.

Qualifications

• At least 5 years of experience in restaurant or hospitality operations.
• Experience in a multi-unit, multi-branch, or area-level BOH leadership role is highly preferred.
• Experience in leading Kitchen Managers, Sous Chefs, Head Chefs, or other kitchen leaders.

Responsibilities

• Oversee day-to-day BOH operations across assigned branches.
• Ensure consistent recipes, food quality, presentation, portioning, and kitchen standards.
• Monitor kitchen workflow, preparation, service execution, and overall efficiency.
• Conduct regular branch visits and identify operational gaps affecting quality or guest experience.
• Implement action plans to address issues and ensure consistency across branches.
• Ensure compliance with policies, SOPs, food safety, sanitation, and regulatory requirements.

Skills

BOH leadership

People development

Food safety

Cost control

Kitchen operations

Job description

The Area Leader/Area Chef - BOH is responsible for overseeing the Back-of-House operations of multiple branches within an assigned area.

Working closely with the Junior Executive Chef and under the overall direction of the Executive Chef, this role ensures consistency in kitchen operations, food quality, food safety, productivity, and culinary standards across assigned branches.

The Area Leader serves as a key link between the leadership team and the individual restaurant kitchens, providing hands-on operational support, coaching kitchen leaders, identifying gaps, and driving improvements that strengthen both the guest experience and business performance.

The assigned area will be based on the operational coverage and designation of the Executive Chef.

Key Responsibilities

1. BOH Operations & Culinary Standards

• Oversee day-to-day Back-of-House operations across assigned branches.

• Ensure consistent execution of recipes, food quality, presentation, portioning, and kitchen standards.

• Monitor kitchen workflow, preparation, service execution, and overall operational efficiency.

• Conduct regular branch visits and identify operational gaps that may affect food quality, speed, productivity, or guest experience.

• Implement action plans to address operational issues and ensure consistent execution across branches.

• Ensure compliance with company policies, kitchen SOPs, food safety, sanitation, and regulatory requirements.

2. Kitchen Leadership & People Development

• Work closely with Kitchen Managers, Sous Chefs, Head Chefs, and other BOH leaders to strengthen kitchen performance.

• Coach, guide, and develop kitchen leaders to improve their technical and leadership capabilities.

• Provide feedback and recommendations regarding team performance, manpower needs, and development opportunities.

• Support the Junior Executive Chef in developing a strong and capable BOH leadership pipeline.

• Promote a culture of accountability, teamwork, discipline, and continuous learning within the kitchen teams.

3. Food Quality & Food Safety

• Ensure consistent food quality and adherence to approved recipes and preparation standards across assigned branches.

• Monitor proper food handling, storage, sanitation, and kitchen safety practices.

• Conduct regular kitchen inspections and follow through on corrective actions.

• Identify recurring quality or food safety concerns and coordinate with the appropriate teams for resolution.

• Support the implementation of culinary initiatives, menu changes, and product rollouts across assigned branches.

4. Cost, Inventory & Productivity Management

• Monitor food cost, wastage, portion control, and inventory practices across assigned branches.

• Identify opportunities to minimize food waste and improve kitchen productivity without compromising quality.

• Partner with Operations, Cost & Inventory, Supply Chain, and other support teams to address food cost and inventory concerns.

• Monitor manpower utilization and kitchen productivity based on operational requirements.

• Analyze branch-level BOH performance and recommend improvements to the Junior Executive Chef.

5. Performance Monitoring & Continuous Improvement

• Monitor key BOH performance indicators across assigned branches, including food quality, speed of service, food cost, wastage, productivity, and compliance.

• Identify trends, recurring issues, and operational risks that require intervention.

• Recommend and implement practical solutions to improve kitchen performance.

• Share regular updates and operational insights with the Junior Executive Chef and Executive Chef.

• Support the standardization and continuous improvement of BOH processes across branches.

6. Cross-Functional Collaboration

• Coordinate with the Junior Executive Chef on operational priorities, branch performance, and culinary initiatives.

• Work closely with the Executive Chef through a dotted-line reporting relationship to ensure alignment with overall culinary direction and standards.

• Collaborate with Restaurant Managers and FOH leaders to improve coordination between kitchen and service teams.

• Partner with HR, Training, Supply Chain, Cost & Inventory, Quality Assurance, and other support functions when necessary.

• Support new store openings, kitchen team ramp-ups, menu launches, and other operational initiatives.

Qualifications

Experience

• At least 5 years of experience in restaurant or hospitality operations, with strong exposure to Back-of-House or kitchen operations.

• Previous experience in a multi-unit, multi-branch, or area-level BOH leadership role is highly preferred.

• Experience leading or developing Kitchen Managers, Sous Chefs, Head Chefs, or other kitchen leaders.

• Experience in casual dining, premium restaurant concepts, or high-volume restaurant operations is an advantage.

Skills & Competencies

• Strong understanding of restaurant kitchen operations and BOH workflows.

• Strong leadership, coaching, and people development skills.

• Ability to manage and influence multiple kitchen teams across different branches.

• Strong understanding of food quality, food safety, sanitation, and kitchen standards.

• Good understanding of food cost, inventory control, wastage, and productivity.

• Strong problem-solving and decision-making skills.

• Good communication and stakeholder management skills.

• Ability to analyze operational performance and translate observations into practical action plans.

• Highly organized, hands-on, and comfortable working in a fast-paced restaurant environment.

• Willingness to travel across assigned branches as required.