Head Chef

Pennyflower; Cincinnati (OH); On-site; USD 50,000 - 60,000; Full time

Job summary

Pennyflower in Cincinnati, Ohio seeks an executive chef to lead a dynamic kitchen, create innovative menus, and deliver exceptional dining experiences.

You will supervise all food preparation, manage costs, hire and develop culinary talent, and ensure health and safety standards are met. 7–8 years of experience and leadership track required.

Qualifications

• 7–8 years of culinary experience.
• Ability to lead, build and motivate a kitchen team.
• Excellent communication and interpersonal skills.
• High school diploma or GED.

Responsibilities

• Supervise all food preparation in the kitchen, including procedures, portioning, garnishing, and ensure meals are attractively presented.
• Make decisions for daily culinary operations, including exceeding guest expectations and increasing revenue and profit.
• Manage controllable department expenses such as food, supplies, uniforms, equipment, and collaborate with vendors to achieve high quality at reasonable prices.
• Incorporate ingredients creatively to produce fresh and innovative menu items and specials.
• Review and track team member performance objectives and provide guidance to support an efficient kitchen.
• Stand for 8 hours during typical shifts in a fast-paced environment.

Skills

Team leadership

Communication

Safety & sanitation

Education

High school diploma / GED

Job description

Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to provide diners with the highest levels of quality. Experience as an executive chef or a high-performing sous chef is required.

Responsibilities

• Supervise all food preparation in the kitchen, including procedures, portioning, garnishing, and ensure that all meals and dishes are attractively presented
• Make decisions for daily culinary operations, including exceeding guest expectations and increasing revenue and profit
• Manage controllable department expenses such as food, supplies, uniforms, equipment, and collaborate with vendors to achieve the highest quality products at the most reasonable price
• Incorporate different ingredients in a creative way to produce fresh and innovative menu items and specials
• Review and track team member performance objectives, as well as offer guidance and assistance to support and promote an efficient kitchen
• Be able to work on your feet for a typical shift for 8 hours at a time in a dynamic, fast-paced environment

Qualifications

• Excellent communication and interpersonal skills for interacting with guests and other team members
• Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage
• This role requires experience building, motivating, and leading a team
• Possess a high school diploma or equivalent GED certification
• Must have 7-8 years of culinary experience for this role
• Must be able to stand on your feet for 8 hours during a typical shift

Compensation

$50,000 - $60,000 yearly

$50,000-$60,000 per year