Head Chef: Menu, Budget & Team Leadership

Guest Services Inc; California (MO); On-site; USD 65,000 - 80,000; Full time

Job summary

Guest Services, Inc. is seeking a Chef to manage daily culinary production, development of menus, and presentation of food for the unit. You will assist the General Manager in planning to meet operating and financial goals, ensuring food quality and customer satisfaction.

The role requires strong sanitation habits, customer service, and the ability to communicate effectively with clients. You will lead culinary staff and coordinate with management to ensure safe, high-quality food service.

Qualifications

• High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service preferred.
• Manager Food Safety Certification.
• Strong sanitation habits.
• Strong customer service abilities; able to interact and communicate well with the client; able to problem solve.

Responsibilities

• Plan and develop menus.
• Forecast, analyze, and cost food items and portions.
• Ensure compliance with established budget.
• Plan, schedule, supervise, and participate in culinary work for proper production.
• Prepare food for service.
• Recruit, supervise, train, schedule, and direct culinary staff.
• Monitor customer flow and determine food and supply needs.
• Maintain inventory control of food and supplies.
• Ensure safe facility environment and hygiene standards.
• Notify GM of safety or quality issues.
• Respond to customer inquiries and resolve complaints.

Skills

Food safety certification

Customer service

Communication

Problem solving

Education

High School Diploma/G.E.D. equivalent

Culinary/Associate degree

Job description

Guest Services, Inc. is seeking a Chef to manage daily culinary production, development of menus, and presentation of food for the unit. You will assist the General Manager in planning to meet operating and financial goals, ensuring food quality and customer satisfaction.

The role requires strong sanitation habits, customer service, and the ability to communicate effectively with clients. You will lead culinary staff and coordinate with management to ensure safe, high-quality food service.