Chef

Responsibilities:

- Prepare and cook a variety of dishes, including appetizers, entrees, and desserts
- Create and execute menu plans based on seasonal ingredients and customer preferences
- Ensure food quality and presentation meets high standards
- Oversee inventory control to minimize waste and maintain cost efficiency
- Manage food service operations, including ordering supplies, scheduling staff, and coordinating with vendors
- Train and supervise kitchen staff to ensure proper food handling and safety procedures are followed
- Collaborate with bartending staff to develop beverage pairings for menu items
- Maintain a clean and organized kitchen environment

**Experience**:

- Minimum of 3 years of experience in the food industry as a chef or cook
- Strong knowledge of inventory control and food service management
- Demonstrated ability to create menus that cater to diverse tastes and dietary restrictions
- Proficient in menu planning, recipe development, and portion control
- Familiarity with bartending techniques and beverage pairings
- In-depth understanding of food safety regulations and best practices
- Excellent organizational skills with the ability to multitask in a fast-paced environment
- Strong communication and leadership skills

Note: This job description is intended to provide a general overview of the position. It is not an exhaustive list of all responsibilities, skills, or qualifications required.

If you are passionate about creating delicious dishes and have the experience necessary to excel in this role, we would love to hear from you Please submit your resume highlighting your relevant experience in the food industry.

Pay: $45,000.00 - $55,910.00 per year

**Benefits**:

- Food provided

Experience level:

- 5 years

Shift:

- 10 hour shift
- 12 hour shift
- Evening shift

Supplemental pay types:

- Bonus opportunities

Weekly day range:

- Every weekend
- Monday to Friday

Work setting:

- Bar
- Fine dining restaurant
- Upscale casual restaurant

Work Location: In person