Lead Kitchen & Menu Innovator – Head Chef

GetJobSmart; San Jose (CA); On-site; USD 45,000 - 61,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Career growth opportunities

Job summary

Flint Grove Inc. in San Jose, CA seeks a Head Chef to lead kitchen operations in a fast-paced environment. You will oversee daily tasks, manage staff, develop menus, and ensure top-quality food.

The role requires a culinary degree or equivalent, minimum 5 years of experience, strong leadership, and excellent communication. You will handle inventory, ordering, training, and compliance with health regulations. Salary 45k–60,984 with benefits and growth opportunities.

Qualifications

• Bachelor's degree in Culinary Arts or equivalent experience.
• Minimum of 5 years of experience as a Chef in a high-volume restaurant.
• Proven ability to lead and manage a team.
• Strong knowledge of food safety and hygiene practices.
• Experience with POS systems and kitchen software.
• Excellent communication and interpersonal skills.

Responsibilities

• Oversee daily kitchen operations and ensure smooth functioning of the kitchen staff.
• Develop and implement new menu items based on customer feedback and market trends.
• Train and mentor junior chefs and kitchen staff.
• Maintain high standards of food safety and hygiene in the kitchen.
• Manage inventory and ensure timely procurement of ingredients.
• Ensure compliance with health and safety regulations.
• Collaborate with the management team to ensure that kitchen operations align with the restaurant's overall goals.
• Provide guidance and support to the kitchen staff during busy periods.

Skills

Leadership

Team management

Food safety

Communication

Multitasking

Pressure handling

Education

Bachelor's degree in Culinary Arts or related field

Tools

POS systems

Kitchen management software

Job description

Flint Grove Inc. in San Jose, CA seeks a Head Chef to lead kitchen operations in a fast-paced environment. You will oversee daily tasks, manage staff, develop menus, and ensure top-quality food.

The role requires a culinary degree or equivalent, minimum 5 years of experience, strong leadership, and excellent communication. You will handle inventory, ordering, training, and compliance with health regulations. Salary 45k–60,984 with benefits and growth opportunities.