chef/general manager and assistant manager

Overview
We are seeking a dynamic and experienced Chef/General Manager and Assistant Manager to lead our culinary team and oversee daily restaurant operations. The ideal candidate will possess strong leadership skills, extensive culinary expertise, and a passion for delivering exceptional food service in a fast-paced environment. This role offers an exciting opportunity to manage both kitchen and managerial responsibilities, ensuring high standards of food quality, safety, and customer satisfaction. Experience in banquet service, fine dining, catering, and hospitality management is highly desirable. The position is fully paid and involves overseeing food production, menu planning, staff supervision, inventory control, and maintaining a welcoming atmosphere for guests.

Responsibilities

• Lead and manage all aspects of restaurant operations, including kitchen management, food service, and guest experience
• Oversee food preparation, presentation, and quality control to ensure compliance with safety standards and customer expectations
• Supervise kitchen staff, including hiring, training, scheduling, and performance evaluations
• Develop menus in collaboration with culinary staff, incorporating innovative dishes while maintaining cost efficiency
• Manage inventory levels for food supplies, beverages, and kitchen equipment; oversee ordering and stock control
• Ensure adherence to food safety regulations and sanitation standards across all departments
• Coordinate catering events and banquet services with attention to detail in setup and execution
• Oversee shift management to ensure smooth daily operations during peak hours
• Lead team management initiatives to foster a positive work environment focused on teamwork and professional growth
• Maintain excellent customer service standards by addressing guest feedback promptly and professionally

Qualifications

• Proven experience in culinary arts, restaurant management, or food service management, with a focus on fine dining or catering environments
• Supervising experience in a hospitality setting with strong leadership capabilities
• Extensive knowledge of food safety, inventory management, menu planning, and kitchen operations
• Familiarity with banquet experience, dietary department procedures, and food production processes
• Demonstrated ability to manage teams effectively while maintaining high standards of quality control
• Strong organizational skills with the ability to handle multiple priorities efficiently
• Excellent communication skills to collaborate with staff and interact with guests professionally
• Experience in hospitality, food handling, catering, or related fields preferred
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail

This role is ideal for a motivated culinary professional seeking leadership responsibilities within a vibrant hospitality setting. The position offers an opportunity to influence the culinary direction of the establishment while ensuring operational excellence.

Job Types: Full-time, Part-time

Pay: $ $26.84 per hour

Work Location: In person