Head Chef/Kitchen Manager - The Northridge

Colonial American Development Corporation•North Ridgeville, OH

16d•$21 - $24

About The Position

We are seeking a dynamic and passionate Head Chef to lead our culinary team and elevate our meal prep. As the culinary visionary of our establishment, you will oversee all aspects of kitchen operations, ensuring the delivery of exceptional food quality, innovative menu offerings, and outstanding service. Your leadership will inspire your team to achieve excellence in every dish while maintaining rigorous standards for food safety, hygiene, and efficiency. This role offers an exciting opportunity to showcase your culinary expertise in a vibrant, fast-paced environment dedicated to providing memorable dining experiences.

Requirements

Candidates should possess extensive culinary experience within high-volume or catering work, demonstrating a strong track record of leadership in restaurant settings.
Prior experience with banquet service, catering operations, or large-scale food production is highly desirable.
Proven supervisory skills are essential for managing diverse teams effectively while maintaining high standards of quality.
Experience in dietary management or working with special dietary requirements will be considered an asset.
Candidates must have comprehensive knowledge of food safety protocols, inventory control systems, menu planning strategies, and kitchen management practices.
A background in hospitality or restaurant management combined with hands-on cooking expertise will position you for success in this role.
Ideal applicants will bring enthusiasm for the food industry's latest trends alongside a commitment to excellence in service delivery.
Your ability to lead by example-balancing creativity with operational efficiency-will inspire your team to consistently deliver exceptional culinary experiences that delight guests at every visit.
Experience in quantity food production and preparation methods preferred.
Works well under stressful/high-volume work periods.
Ability to manage people, multiple tasks, exercise independent judgment, and follow through to completion with little or no supervision.
Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and dietary needs, and follow rules and safety requirements.
Excellent customer service skills.
Must be able to lift and carry up to 50 pounds at times.
Periods of standing and walking and frequently pulling, pushing, and bending.
Exposure to extreme heat, steam, and cold in a kitchen environment.

Responsibilities

Lead and manage the entire kitchen operation, including food preparation, cooking, and presentation, ensuring consistency and quality across all menu items.
Develop and refine menus that reflect current culinary trends while catering to diverse dietary needs and preferences. Menu rotations change from month to month
Supervise kitchen staff, including cooks, dietary aides and dishwasher, fostering a collaborative and motivated team environment through effective leadership and mentorship.
Oversee inventory management and control, including ordering supplies, monitoring stock levels, minimizing waste, and ensuring cost-effective food production.
Maintain strict adherence to food safety standards and hygiene regulations to ensure a safe environment for staff and guests.
Manage shift schedules, delegate responsibilities efficiently, and monitor performance to optimize productivity.
Oversee all aspects of food handling, storage, and sanitation procedures in compliance with industry regulations.
Collaborate with management on budget planning, menu pricing strategies, and procurement processes.
Ensure the kitchen operates smoothly during busy periods by implementing effective workflow processes and supporting team members as needed.
Foster a culture of continuous improvement by encouraging innovation in culinary techniques and presentation styles.
Work with current food software to ensure accurate pricing and food production goes according to plan