Head Chef/Manager

The Agape Network; Miami, Northern (FL, KY); Hybrid; USD 75,000 - 115,000; Full time

Job summary

The Agape Network in Miami is seeking a Head Chef/Manager to lead culinary operations and ensure health and safety standards across the kitchen. You will collaborate with our Nutritionist to design menus that meet dietary needs while maintaining quality and cost efficiency.

You will supervise kitchen staff, manage food and labor costs, and ensure timely, high-quality dish delivery. Strong leadership and health-safety credentials are essential for this role.

Qualifications

• Proven work experience in Head Chef/Kitchen Manager roles.
• Exceptional proven ability in culinary arts and menu development.
• Strong leadership and managerial skills with team supervision experience.
• Up-to-date with culinary trends and optimized kitchen processes.
• Proficient with restaurant management software and POS systems.

Responsibilities

• Plan and create menus in collaboration with nutritionist to meet dietary needs and regulations.
• Control and direct food preparation per health regulations and menu.
• Supervise kitchen staff to ensure safety and quality.
• Manage food and labor costs within budget and optimize resources.
• Maintain logs for temperature testing and equipment calibration as required by health authorities.
• Coordinate with vendors and resolve supplier issues promptly.

Skills

Culinary leadership

Leadership

Culinary arts

Kitchen process optimization

MS Office / POS software

Education

Degree in Culinary Science

Health and safety training certification

Food Handler certification

Protection Manager Certification

Tools

Restaurant management software

POS systems

MS Office

Job description

Description

Position Summary:

The position of Head Chef/Manager must have proven culinary and managerial skills, as well as a passion for creating delicious and innovative dishes with our Nutritionist that will meet all dietary needs and regulations of our contracts and other regulatory bodies.

The role of the Head Chef is to ensure that our Kitchen runs efficiently and any issues with grievances and complaints are dealt with along with the operational team within the guidelines of our Grievance Policy and Procedures.

Essential Duties and Responsibilities:

• Plan and create menus with our Nutritionist in collaboration with medical and dietary needs.
• Control and direct the food preparation process in line with menu and department of health regulations.
• Create dishes that reflect our commitment to quality and cost effectiveness
• Supervise kitchen personnel’s activities to ensure compliance with health and safety standards.
• Ensure the consistent, high-quality delivery of every dish.
• Manage and train kitchen personnel.
• Estimate food requirements and food/labor costs
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the Finance and management and make recommendations as necessary.
• Ensure that all logs are maintained for temperature testing, calibration of thermometers as required by Agency and Department of Health.
• Do monthly check list report of QA/QI on sanitation, inventory, equipment, etc. that the kitchen is up to standard of the Department of Health and inspection ready.
• Keep time and payroll records and approve accordantly.

Requirements

Qualifications:

• Proven experience as Head Chef/Manager.
• Exceptional proven ability in culinary arts.
• Leadership and managerial skills.
• Up-to-date with culinary trends and optimized kitchen processes.
• Good understanding of useful computer programs (MS Office, restaurant management software, POS).
• Credentials in health and safety training.
• Degree in Culinary Science or related certificate.

Education and/

or Experience:

Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef. Food Handler certification and protection Manager Certification.