Head Chef

The Head Chef is responsible for overseeing all kitchen operations, ensuring authentic Thai cuisine, consistent food quality, cost control, staff leadership, and strict compliance with health and safety standards. This role requires strong leadership, hands-on execution, and close collaboration with management to support the restaurant's vision and profitability.

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  Oversee daily kitchen operations including prep, cooking, plating, and sanitation

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  Ensure consistency, quality, and authenticity of all menu items

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  Develop, test, and refine recipes in alignment with restaurant concepts

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  Monitor portion control and presentation standards

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  Maintain speed, accuracy, and excellence during peak service hours

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  Lead, train, schedule, and supervise all BOH kitchen staff

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  Enforce kitchen discipline, teamwork, and professional conduct

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  Train staff on recipes, prep procedures, food safety, and sanitation

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  Evaluate performance and recommend disciplinary action or advancement

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  Foster a positive, respectful, and efficient work environment

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  Manage food inventory, ordering, receiving, and storage

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  Minimize waste and control food costs through proper planning

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  Conduct regular inventory counts and report variances

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  Work with management on vendor selection and pricing

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  Maintain food cost targets and profitability goals

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  Ensure full compliance with Chicago and Illinois health department regulations

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  Maintain ServSafe standards and food safety protocols

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  Oversee cleanliness of kitchen, storage, equipment, and prep areas

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  Prepare for and lead health inspections and internal audits

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  Collaborate with ownership and management on menu planning

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  Support seasonal menus, specials, and new concept development

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  Coordinate with FOH on menu knowledge, allergen awareness, and service flow

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  Minimum 3–5 years experience as a Head Chef or Senior Sous Chef

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  Strong knowledge of Thai cuisine (regional experience preferred)

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  Proven leadership and team management skills

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  Strong organizational and time-management abilities

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  Ability to work long hours, weekends, and holidays as needed

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  ServSafe certification (or ability to obtain)

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  Experience with cost control, inventory systems, and vendor management

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  Ability to stand for long periods

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  Ability to lift up to 50 lbs

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  Work in a fast-paced, high-heat kitchen environment

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  Competitive salary (based on experience)

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  Performance-based incentives

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  Staff meals

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  Opportunity for growth within the restaurant group