Responsibilities:
- Lead kitchen operations, including menu creation, inventory management, and staff supervision
- Ensure exceptional food quality and presentation
- Develop seasonal menus with a focus on local ingredients
- Maintain health and safety standards
- Manage food costs and kitchen budget
Requirements:
- Experience as a Head Chef or Senior Sous Chef
- Culinary arts degree or equivalent experience
- Strong leadership and creative culinary skills
- Knowledge of food safety regulations
We Offer:
- Competitive salary and benefits
- A creative and supportive environment
- Opportunities for career development
