Head Chef 91 Wood Fired Oven

91 Restaurant Group; Canton (OH); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Health insurance

Opportunity for advancement

Paid time off

Training & development

401(k) matching

Company parties

Competitive salary

Employee discounts

Flexible schedule

Job summary

The Head Chef at 91 Restaurant Group leads culinary operations, guiding preparation, production, and presentation of all dishes while overseeing cost control, staff development, and health-safety adherence.

Responsibilities include developing innovative event/catering menus, conducting line checks and tastings, and aligning kitchen activities with business goals to deliver high-quality guest experiences.

Qualifications

• Minimum 2 years in high-volume kitchen management.
• Proven leadership and ability to manage diverse teams.
• Strong problem-solving and organizational skills.
• Current food safety certification preferred.

Responsibilities

• Lead the development and execution of innovative menus for events and catering.
• Conduct routine line checks and taste tests, and review menus for quality.
• Direct kitchen operations, scheduling, and the professional development of culinary staff.
• Ensure compliance with health and sanitation regulations.

Skills

Kitchen leadership

Menu development

Cost control

Staff management

Food safety

Event catering

Vendor relations

Communication

Team motivation

Tools

Kitchen management software

Job description

Benefits:

• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• 401(k) matching
• Company parties
• Competitive salary
• Employee discounts
• Flexible schedule

Position Objective:

The Head Chef is the culinary leader helping to create features and new menu items. Responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations.

Essential Duties and Responsibilities:

Culinary Excellence

• Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish.
• Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability.
• Ensure all dishes meet high standards for quality and presentation before they reach any guest.
• Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement.

Leadership and Staff Management

• Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel.
• Foster a culture of respect, professionalism, and enthusiasm within the kitchen team.
• Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members.
• Work closely with restaurant leadership to align culinary operations with overarching business objectives.

Operational Management

• Maintain effective cost control measures in food preparation and kitchen operations without compromising quality.
• Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met.
• Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality.
• Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment.

Communication and Coordination

• Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution.
• Communicate effectively with all levels of management to forecast needs and resolve challenges.
• Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction.

Regulatory Compliance:

• Ensure compliance with all local, state, and federal labor and health codes.
• Maintain certifications and ensure all kitchen staff are trained in food safety practices.
• Regularly review and update kitchen practices to adhere to the latest sanitation standards.

General Functions & Responsibilities

• Actively participate in menu planning and the introduction of new dishes.
• Schedule and lead staff meetings, training sessions, and planning reviews.
• Develop and enforce kitchen protocols to streamline operations and enhance staff performance.
• Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms.

Requirements

• Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred.
• Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.
• Strong problem-solving skills and the ability to manage complex kitchen operations.
• Proficient in using computer systems and software necessary for kitchen management.
• Flexible availability, including nights and weekends, to meet the demands of the business.
• Physical ability to perform job functions, including standing for long periods and handling heavy equipment.
• Must possess a current food safety certification (e.g., SERVsafe or equivalent).