Chef – Specialty Restaurant

About the role

The Chef for the specialty restaurant is accountable for quality, consistency and production of the kitchen, leading staff while personally performing culinary tasks.

Key responsibilities

• Develop, design and execute new menu items, ensuring culinary standards and food safety compliance.
• Supervise kitchen shift operations, manage food quantities, plating requirements and maintain proper storage and temperature controls.
• Lead, train and schedule kitchen staff, fostering teamwork, cross‑training and performance against budget and service goals.
• Handle guest feedback, resolve complaints and ensure exceptional customer service throughout the restaurant.

Required profile

• High school diploma/GED with 4 years culinary experience, or an associate degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to manage kitchen operations, staff, budgeting and compliance with health regulations.
• Strong leadership, communication and problem‑solving skills.