The Head Chef supports the Executive Chef and Operating Partner in daily kitchen operations, food preparation standards, team communication, and service execution. This role assists with recipe documentation, staff training, line support, and maintaining a clean and safe work environment. The Head Chef ensures that all food is prepared according to established standards and that the kitchen operates efficiently during service.
Responsibilities:
Support daily kitchen operations and assist with opening and closing procedures
Maintain high standards of food quality, preparation, portioning, and presentation
Assist with training kitchen staff and reinforcing culinary and sanitation procedures
Expedite service and communicate effectively with both BOH and FOH teams
Ensure stations are properly stocked and maintained before and during service
Assist with recipe documentation and maintaining consistency across dishes
Support inventory counts, ordering, and cost control procedures
Follow and enforce food safety and sanitation standards
Participate in team onboarding, training sessions, and kitchen organization during pre-opening
Monitor equipment use and ensure proper care and cleaning
Provide support at busy times by working the line or prep areas when needed
Requirements:
3 years of experience in a leadership role within a full-service kitchen
Fine dining or high-volume scratch kitchen experience preferred
Experience with new restaurant openings is helpful
Strong communication and organizational skills
Ability to train and support kitchen staff
Familiarity with POS and basic computer applications
