QSR Chef

Kalahari Resorts & Conventions•Woodford, VA

3d•$70,000 - $80,000•Onsite

About The Position

Kalahari Resorts & Conventions is seeking a QSR Chef. In this role, you will oversee all main kitchen food production, including recipe management, ordering food and supplies, and fulfilling requisitions for all outlets and the associate dining room. This role ensures proper sanitation, equipment maintenance, inventory management, and compliance with HACCP and food safety standards. The position may assist with banquet or bakery operations as needed. As a Main Kitchen Production Chef, you will Lead With Love by supporting, mentoring, and respecting your team while maintaining high standards for food quality, safety, and consistency. They will foster a positive kitchen culture by recognizing hard work, teaching proper techniques, and stepping in to support the team whenever needed. This role requires availability on nights, weekends, and holidays.

Requirements

Five years' progressive culinary experience
Three years of culinary management experience
Basic knowledge of P&L, labor control, & food cost/recipe costing.
Culinary expertise, attention to detail, and strong leadership skills.
Demonstrate flexibility by stepping in where needed to provide hands-on support to teams, maintain service excellence, and ensure seamless execution during high-volume and peak periods.

Nice To Haves

A culinary degree is preferred but not required.

Responsibilities

Oversee all main kitchen food production, including recipe management, ordering food and supplies, and fulfilling requisitions for all outlets and the associate dining room.
Ensure proper sanitation, equipment maintenance, inventory management, and compliance with HACCP and food safety standards.
Assist with banquet or bakery operations as needed.
Support, mentor, and respect your team while maintaining high standards for food quality, safety, and consistency.
Foster a positive kitchen culture by recognizing hard work, teaching proper techniques, and stepping in to support the team whenever needed.
Kitchen Management – overseeing day-to-day operations, including food preparation, cooking, and quality control, ensuring efficiency and consistency.
Cost Management and Inventory control- monitoring labor, inventory, and managing supplies to ensure the kitchen is well stocked and minimizing waste.
Maintaining high standards and sanitation practices – continuously working to improve the kitchen’s efficiency, workflow, and overall quality of food and service.