Head Chef and Kitchen Manager

Head Chef & Kitchen Manager

Location: Michigan City, IN

Position Type: Full-Time / Leadership

Job Summary

We are seeking a visionary Head Chef and Kitchen Manager to spearhead our culinary department. This role is designed for a leader who blends artistic culinary innovation with rigorous operational discipline. You will be responsible for defining our culinary identity through creative menu development, executing high-stakes catering events, and mentoring a high-performance team. The ideal candidate will ensure that every plate meets fine-dining standards while maintaining strict control over food costs, safety, and kitchen efficiency.

Core ResponsibilitiesCulinary Leadership & Menu Innovation

• Creative Development: Conceptualize and execute innovative, seasonal menus that elevate our brand and reflect contemporary fine-dining trends.
• Strategic Catering: Lead the planning and execution of large-scale banquets and private events, ensuring "flawless at scale" delivery and presentation.
• Quality Assurance: Supervise all food production stages to ensure peak freshness, precise techniques, and aesthetic plating.

Operational & Financial Management

• Kitchen Logistics: Oversee daily shift management and staff scheduling, optimizing labor to meet fluctuating demand without compromising service.
• Inventory & Cost Control: Implement robust inventory management systems to minimize waste, optimize stock turnover, and hit food-cost targets.
• Administrative Oversight: Maintain meticulous records for food handling, inventory logs, and safety inspections to ensure 100% compliance.

Team Growth & Safety

• Mentorship: Foster a culture of excellence by training, supervising, and motivating a diverse culinary team.
• Sanitation Standards: Enforce rigorous food safety protocols and hygiene standards (HACCP) in compliance with all local and state health regulations.
• Collaboration: Work closely with the front-of-house and dietary departments to accommodate guest preferences and specialized nutritional requirements.

Required Skills & Qualifications

• Culinary Mastery: Extensive experience in fine-dining environments with a mastery of diverse cooking techniques and food production processes.
• Strategic Planning: Proven expertise in menu engineering, catering logistics, and high-volume banquet management.
• Business Acumen: Strong proficiency in inventory control, P&L management, and cost analysis within a restaurant or hospitality setting.
• Leadership Presence: Demonstrated ability to manage high-pressure shifts, resolve conflicts, and inspire a team toward a unified vision.
• Compliance Knowledge: In-depth understanding of food industry safety regulations, sanitation best practices, and hospitality management principles.

Why Join Us? > This is a pivotal leadership role where you have the autonomy to shape a premier dining destination. If you are a chef who thrives on the energy of a busy line but possesses the strategic mind of a manager, we want to hear from you.

Pay: $48,000.00 - $60,000.00 per year

Benefits:

• Flexible schedule
• Food provided
• Paid time off

Work Location: In person