Executive Chef

Ardmore - Rosa Mexicano; Ardmore (PA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Competitive salary and bonus structure

Employee meal discounts

Paid time off

Opportunities for professional growth

Job summary

Ardmore - Rosa Mexicano is seeking a skilled Kitchen Manager to lead the back-of-house team in Ardmore, PA. You will oversee daily kitchen operations, ensure high standards of food quality and presentation, and manage staff scheduling to optimize efficiency and productivity.

The role requires strong leadership, culinary knowledge, and experience in controlling food costs while maintaining safety and sanitation standards.

Qualifications

• Experience leading kitchen operations.
• Knowledge of food safety regulations and sanitation standards.
• Ability to manage budgets, costs, and inventory effectively.
• Strong leadership and communication skills in a high-volume kitchen.

Responsibilities

• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Develop and maintain high-quality food standards and presentation.
• Create and update menus in collaboration with ownership/management.
• Train, schedule, and supervise kitchen staff to ensure efficiency and productivity.
• Monitor food costs, portion control, and inventory to reduce waste and maximize profitability.
• Ensure compliance with health, safety, and sanitation standards.
• Maintain equipment and coordinate repairs or replacements as needed.
• Collaborate with front-of-house management to ensure smooth service and guest satisfaction.
• Handle ordering and receiving of food and kitchen supplies.
• Foster a positive and team-oriented work environment.

Skills

Leadership

Menu development

Cost control

Staff training

Food safety

Operations management

Communication

Education

Culinary degree or equivalent

Job description

Summary

We are seeking a highly skilled and experienced Kitchen Manager to lead our back-of-house team. This role is responsible for overseeing all kitchen operations, ensuring food quality and consistency, managing staff, and maintaining high standards of safety and sanitation.

Key Responsibilities

• Oversee daily kitchen operations, including food preparation, cooking, and plating.


• Develop and maintain high-quality food standards and presentation.


• Create and update menus in collaboration with ownership/management.


• Train, schedule, and supervise kitchen staff to ensure efficiency and productivity.


• Monitor food costs, portion control, and inventory management to reduce waste and maximize profitability.


• Ensure compliance with health, safety, and sanitation standards.


• Maintain equipment and coordinate repairs or replacements as needed.


• Collaborate with front-of-house management to ensure smooth service and guest satisfaction.


• Handle ordering and receiving of food and kitchen supplies.


• Foster a positive and team-oriented work environment.

Qualifications

• Proven experience as a Kitchen Manager, or in a similar leadership role.


• Culinary degree or equivalent professional experience preferred.


• Strong leadership, organizational, and communication skills.


• In-depth knowledge of food safety regulations, cooking techniques, and industry trends.


• Ability to manage budgets, inventory, and food/labor costs effectively.


• Creative and passionate about food with a focus on quality and presentation.

Physical Requirements

• Ability to stand and work for long hours in a fast-paced environment.


• Ability to lift up to 50 lbs.


• Comfortable working in hot and high-pressure environments.

Benefits

• Competitive salary and bonus structure


• Employee meal discounts


• Paid time off


• Opportunities for professional growth and development