Quality jobs in United States

The Head Chef leads all culinary operations to deliver exceptional dining experiences aligned with the restaurant’s bold, flavour-driven ethos. This includes innovative menu development, team leadership, operational excellence, hygiene compliance, and financial performance, while upholding the brand’s commitment to quality, creativity, and guest satisfaction.

• Formal culinary qualification (Diploma or higher).
• Minimum 5 years in a Head Chef role, ideally in a premium urban restaurant.
• Proven experience in menu development, budgeting, and team leadership.
• Strong time management and ability to perform under pressure.

• Lead and mentor the kitchen team to consistently deliver high-quality, flavour-forward dishes.
• Design and execute seasonal menus that reflect global inspiration and local ingredients, aligned with Upper Union’s shared dining concept.
• Ensure portion control, plating consistency, and adherence to the restaurant’s visual and taste standards.
• Oversee food preparation with attention to efficiency, hygiene, and dietary requirements.
• Conduct regular quality checks on taste, presentation, and service timing.

• Engage with guests to understand preferences and accommodate special dietary needs.
• Collaborate with Front of House to personalise offerings and elevate the guest experience.
• Proactively manage feedback and resolve complaints with professionalism and care.

• Identify and nurture talent within the kitchen team for growth and promotion.
• Implement structured training plans and foster a culture of continuous learning.
• Conduct regular performance reviews with actionable feedback.
• Uphold discipline and professionalism in line with company HR policies.

• Manage kitchen inventory, minimise wastage, and ensure accurate reporting.
• Monitor food costs and maintain budget targets without compromising quality.
• Conduct stocktakes and ensure compliance with procurement protocols.
• Assist in preparing and reviewing departmental budgets and forecasts.

• Enforce hygiene and HACCP standards across all kitchen operations.
• Maintain cleanliness and functionality of kitchen equipment.
• Train staff on safe food handling and chemical usage.
• Ensure compliance with fire safety and health regulations.

• Promote sustainable sourcing, waste reduction, and energy efficiency.
• Support local producers and artisans where possible.
• Encourage staff and guests to participate in community and environmental initiatives.

• Manage team schedules, leave, and attendance.
• Support cross-functional collaboration with other departments.
• Ensure compliance with labour laws in rostering and performance management.

• Foster a positive, respectful, and motivated kitchen culture.
• Lead by example in appearance, punctuality, and guest interaction.
• Encourage collaboration across the restaurant team.
• Remain flexible to operational needs and support broader team initiatives.

• Expertise in international cuisine, modern plating, and dietary accommodations.
• Strong understanding of food safety, HACCP, and cost control.
• Experience in menu engineering and sustainable kitchen practices.
• Financial acumen including budgeting and P&L analysis.
• Ability to create SOPs and training materials.

• Inspirational leadership and team mentoring.
• Precision in food preparation and presentation.
• Excellent communication and interpersonal skills.
• Creative problem-solving and adaptability.
• Proficiency in Microsoft Office and POS / inventory systems.