Head Chef and Kitchen Manager

The Head Chef at The Empanada Lady is a hands-on leader responsible for managing all kitchen operations with precision, creativity, and accountability. This role demands excellence in planning, execution, and team development—balancing flavor, culture, and consistency while maintaining efficiency in a fast-paced environment.

The Head Chef reports directly to the General Manager and Owner and works closely with leadership to uphold brand standards and drive operational excellence across catering, in-house dining, and special event

Core Responsibilities1. Leadership & Team Development

• Manage, coach, and evaluate all BOH staff with a focus on growth, accountability, and performance.

• Conduct regular one-on-ones, training sessions, and performance reviews.

• Set clear expectations for prep standards, timing, and quality.

• Create a culture of respect, communication, and hustle—every shift, every time.

2. Kitchen Operations & Accountability

• Execute daily prep and cooking schedules with precision and urgency.

• Ensure all stations are organized, clean, and fully stocked at opening, during service, and closing.

• Maintain consistent product quality across all menu items and specials.

• Uphold all health and safety standards, ensuring compliance with food handling regulations.

• Limit food waste through strategic prep, portion control, and creative use of ingredients.

3. Inventory & Ordering

• Maintain accurate inventory tracking for all food, beverage, and supplies.

• Prepare and submit weekly inventory reports by deadline.

• Place and confirm orders with vendors, monitoring cost control and minimizing waste.

• Collaborate with management to review usage trends and adjust ordering as needed.

4. Catering & Event Execution

• Plan, execute, and oversee all catering orders with precision and timeliness.

• Ensure off-site events are properly prepped, packed, and staffed according to the event checklist.

• Maintain proactive communication with FOH and event leads regarding portioning, timing, and presentation.

• Guarantee flawless execution of cooking, plating, and delivery for every event—large or small.

5. Communication & Collaboration

• Attend and actively participate in management meetings.

• Maintain daily communication with GM, FOH Manager, and Owner regarding prep progress, issues, and needs.

• Submit daily recap emails detailing prep completed, challenges, and next-day needs.

6. Time Management & Planning

• Create and execute weekly kitchen plans aligning with sales reports, catering, and upcoming events.

• Balance live ticket execution with proactive planning and prep.

• Delegate tasks strategically to maximize productivity and maintain flow during service.

7. Menu Development & Quality Control

• Collaborate on new menu ideas, specials, and seasonal offerings that align with brand culture.

• Ensure recipes are followed precisely—every ingredient, every time.

• Provide feedback on food costs, menu performance, and customer feedback.

• Continuously evaluate processes for efficiency and waste reduction.

Key Skills & Qualifications

• Minimum 3 years of kitchen leadership experience (Chef or Sous Chef level).

• Proven experience managing staff, training, and building effective teams.

• Strong organizational, communication, and planning skills.

• Ability to thrive in a fast-paced, culturally driven environment.

• Deep respect for flavor, presentation, and consistency.

• Bilingual (English/Spanish) a plus.

• Experience with inventory systems, vendor management, and food cost control.

Performance Expectations

• Weekly prep and catering plans submitted on time.

• Execution meets brand standard—accurate, timely, consistent.

• Food waste limited through planning, portioning, and accountability.

• Inventory accuracy within 5% variance.

• BOH team consistently meeting expectations for quality, timing, and cleanliness.

• Demonstrated leadership through accountability, consistency, and team morale.

Our Culture

At The Empanada Lady, we don't just cook—we tell stories through flavor. We move fast, take pride in what we create, and treat every guest like family. The kitchen is the heartbeat of our operation, and the Head Chef sets the rhythm.

Job Type: Full-time

Pay: $40, $50,000.00 per year

Benefits:

• 401(k)
• Employee discount
• Health insurance
• Life insurance
• Paid time off

Work Location: In person