Head Chef

CentricitiHR; Florida; Presencial; USD 75.000 - 120.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Employee discount

Health insurance

401(k) retirement plan with employer-m

Paid Time Off

Descripción de la vacante

CentricitiHR seeks an experienced Head Chef to lead daily kitchen operations in Palm Beach Gardens, FL. You will oversee food quality, staff performance, and cost management while upholding culinary standards and food safety.

Responsibilities include hands-on leadership during service, menu execution, and collaboration with the Culinary Director to maintain high guest satisfaction and efficient operation.

Formación

• Minimum 5 years of professional culinary experience and leadership in a high-volume restaurant environment.
• Head Chef or senior kitchen leadership experience.
• Italian cuisine expertise including pasta, sauces, seafood, and meats.
• Strong leadership and staff development abilities with budget/cost control experience.
• Knowledge of food safety, allergen management, and health regulations.

Responsabilidades

• Oversee daily kitchen operations ensuring consistent food quality and timely service.
• Hands-on leadership during service across kitchen stations.
• Recruit, train, schedule, supervise, and develop kitchen staff.
• Execute menus, recipes, and preparation standards per culinary direction.
• Collaborate with Culinary Director on menu implementation and improvements.
• Manage food and labor costs, purchasing, inventory, and waste controls.
• Ensure food safety and sanitation compliance.
• Coordinate with front-of-house for service execution and issue resolution.
• Maintain kitchen cleanliness, organization, and equipment readiness.

Conocimientos

Leadership

Culinary skill

Menu execution

Food safety

Inventory control

Staff development

Communication

Cost management

Descripción del empleo

Position Overview

We are seeking an experienced Head Chef to lead daily kitchen operations in Palm Beach Gardens, FL. The Head Chef is responsible for kitchen performance, food quality and consistency, team leadership, cost management, and execution of established culinary standards. This role oversees kitchen personnel and operations, ensuring efficient service, effective cost controls, and consistent execution of the menu while maintaining high standards for food safety and guest satisfaction.

Key Responsibilities

• Oversee daily kitchen operations, ensuring consistent food quality, presentation, portion control, and timely service.
• Provide hands-on leadership during service, overseeing kitchen stations and ensuring consistent execution.
• Recruit, train, schedule, supervise, and develop kitchen staff while maintaining clear performance expectations and accountability.
• Execute established menus, recipes, and preparation standards in alignment with established culinary direction.
• Collaborate with the Culinary Director on menu implementation, recipe standards, seasonal offerings, and culinary improvements.
• Manage food and labor costs, purchasing, inventory, portion control, and waste to meet established budgets and profitability targets.
• Oversee ordering, receiving, storage, product rotation, and inventory controls to maintain product quality and appropriate stock levels.
• Take ownership of kitchen performance, productivity, food quality, staffing, and operational efficiency; identify issues and implement corrective actions.
• Maintain kitchen cleanliness, organization, equipment readiness, and efficient workflow.
• Ensure compliance with food safety, sanitation, allergen management, and applicable health regulations.
• Coordinate with restaurant management and front-of-house leadership to support service execution and resolve operational issues.
• Communicate staffing, supply, equipment, and operational needs to the Culinary Director and restaurant management.
• Implement company policies, procedures, and culinary standards while maintaining a professional, organized, and accountable kitchen environment.

Qualifications

• Minimum of 5 years of professional culinary experience, including at least 3 years of progressive leadership experience in a high-volume restaurant environment.
• Previous experience as a Head Chef, Executive Chef, Chef de Cuisine, or in a comparable senior kitchen leadership role.
• Professional experience with Italian cuisine required, including traditional cooking techniques, pasta, sauces, seafood, and meat preparations.
• Demonstrated ability to lead, train, and develop kitchen teams in a fast-paced restaurant environment.
• Experience managing food and labor costs, budgets, purchasing, inventory, and waste control.
• Strong knowledge of menu execution, recipe consistency, portion control, and food quality standards.
• Knowledge of food safety, sanitation, allergen management, and applicable health regulations.
• Strong organizational, communication, problem-solving, and decision-making skills.
• Ability to manage competing priorities while maintaining kitchen standards, team performance, and service quality.

Benefits

• Employee discount
• Health insurance
• 401(k) retirement plan with employer matching
• Paid Time Off