Head Chef: Lead Kitchen Operations & Menu Mastery

Cru Hospitality Group; Tampa (FL); On-site; USD 85,000 - 120,000; Full time

Job summary

Cru Hospitality Group is seeking a Head Chef to lead all back-of-house operations, oversee recipe management, inventory control, and food quality, while guiding and supervising kitchen staff to uphold the group's standards.

The Head Chef will shape menu execution, train line cooks, monitor safety, and collaborate with management to deliver exceptional dining experiences across the venues.

Qualifications

• Experience leading kitchen staff and BOH operations.
• Strong communication and teamwork skills.
• Ability to train and develop line cooks and service staff.

Responsibilities

• Supervise daily back of house operations and staff.
• Execute menu vision as directed by CHG.
• Maintain health, safety, and inventory procedures.
• Lead kitchen meetings and participate in management reviews.
• Control labor costs and manage budgeted goals.
• Ensure recipes and portion controls are up to date.

Skills

Leadership

Team management

Communication skills

Coaching & training

Menu planning

Tools

ServeSafe

In-house POS

Job description

Cru Hospitality Group is seeking a Head Chef to lead all back-of-house operations, oversee recipe management, inventory control, and food quality, while guiding and supervising kitchen staff to uphold the group's standards.

The Head Chef will shape menu execution, train line cooks, monitor safety, and collaborate with management to deliver exceptional dining experiences across the venues.