We are a large, family-owned steakhouse and seafood restaurant serving the Mississippi Delta for over 40 years. We are seeking a dedicated Head Chef to lead our small kitchen team, oversee full culinary operations, and uphold the quality and traditions of our menu. This role offers an opportunity for operational leadership in a long-established restaurant.
Responsibilities
- Lead and coordinate the small kitchen team.
- Oversee food preparation for a traditional steakhouse and seafood menu.
- Maintain consistent food quality and presentation standards.
- Manage food costing and control kitchen expenses.
- Oversee inventory management and inventory control.
- Prepare staff schedules and coordinate kitchen coverage.
- Ensure food safety practices and standards are followed.
- Coordinate kitchen operations with restaurant service.
- Train and develop kitchen staff in culinary techniques and procedures.
Preferred Qualifications
- 2+ years of culinary management experience.
- Culinary arts diploma or degree.
- ServSafe Manager certification.
- Knowledge of culinary techniques and menu planning.
- Experience with food cost management and inventory control.
- Knowledge of kitchen operations.
- Staff leadership and time management skills.
- Experience maintaining quality control standards.
