The Head Chef oversees the daily operations of the culinary team to ensure guest satisfaction, profitability, and a positive work environment.
Reporting to the Store Director and Area Executive Chef, they manage hiring, training, scheduling, evaluations, and terminations of Back of House staff.
They collaborate with leadership to plan seasonal menus, coordinate with corporate and store teams for initiatives and events, and ensure virtual menus are accurately updated for margin management.
The role combines financial oversight with operational excellence, emphasizing high standards and team pride.
The Head Chef monitors food quality, reviews sales and labor data for efficiency, manages inventory and procurement, and communicates menu updates to front of house staff.
Additionally, they handle incident documentation, investigation, escalation, and resolution, performing other duties as assigned.