chef kitchen manager

Servpro Allston Brighton Brookline

Job Overview We are seeking a dedicated and experienced Chef Manager to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in food service management, with expertise in fine dining, catering, and banquet operations. This role requires a blend of culinary skills, leadership abilities, and a commitment to maintaining high standards of food safety and quality.Responsibilities<ul><li>Oversee all kitchen operations, ensuring efficient food production and service delivery.</li><li>Manage menu planning, taking into consideration seasonal ingredients and dietary restrictions.</li><li>Supervise kitchen staff, providing training and guidance to enhance their culinary skills and performance.</li><li>Ensure compliance with food safety regulations and maintain high standards of cleanliness and organization in the kitchen.</li><li>Conduct inventory management to control food costs and minimize waste.</li><li>Collaborate with the dietary department to create nutritious meal options that meet guests' needs.</li><li>Coordinate catering services for events, ensuring timely delivery and presentation of food.</li><li>Foster a positive work environment through effective team management and leadership practices.</li><li>Maintain relationships with suppliers for quality ingredient sourcing.</li></ul>Experience<ul><li>Proven experience in kitchen management or restaurant management within the food industry.</li><li>Strong background in fine dining, catering, or banquet services is highly desirable.</li><li>Demonstrated ability in food preparation, cooking techniques, and menu planning.</li><li>Experience with inventory control and management practices to optimize kitchen operations.</li><li>Familiarity with food handling procedures and safety regulations is essential.</li><li>Previous supervisory experience is required to effectively lead a team in a fast-paced environment.</li><li>Culinary experience is preferred, along with knowledge of hospitality standards within the food service sector. If you are passionate about culinary excellence and have the leadership skills to inspire your team, we invite you to apply for this exciting opportunity as Chef Manager. Join us in creating memorable dining experiences for our guests!</li></ul>Job Type: Full-timePay: From $80,000.00 per yearBenefits:<ul><li>401(k)</li><li>401(k) matching</li><li>Dental insurance</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Work Location: In person

Chef / Kitchen Manager

The Lighthouse Restaurant LLC

Job Summary:We are seeking a skilled and passionate Kitchen Chef to join our culinary team. The ideal candidate will be responsible for preparing high-quality dishes, managing kitchen operations, and ensuring food safety and cleanliness standards are consistently met. You should have strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment.Key Responsibilities:<ul><li>Prepare and cook menu items according to recipes and quality standards.</li><li>Ensure all dishes are prepared in a timely manner and meet presentation and taste expectations.</li><li>Supervise and coordinate kitchen staff as needed.</li><li>Maintain cleanliness and organization of kitchen areas, including proper food storage.</li><li>Ensure compliance with health and safety regulations.</li><li>Monitor food inventory and assist in ordering supplies when necessary.</li><li>Collaborate with Head Chef or Sous Chef on menu planning, specials, and food cost control.</li><li>Train junior staff and assist in performance reviews.</li><li>Handle kitchen equipment with care and report maintenance issues promptly.</li></ul>Job Type: Full-time

Kitchen Chef SAUDI

Al Jood Lebanese Restaurant

Job Summary:The Kitchen Chef Manager is responsible for overseeing the operations of the central kitchen, ensuring high-quality food preparation and timely delivery to catering clients and three restaurant branches. The role involves menu planning, inventory control, staff supervision, compliance with food safety regulations, and cost management to optimize efficiency and profitability.Key Responsibilities:1. Kitchen Operations Management:<ul><li>Oversee the daily operations of the central kitchen, ensuring smooth workflow and timely food production.</li><li>Supervise food preparation, cooking, and packaging processes for catering services and restaurant branches.</li><li>Ensure compliance with hygiene, health, and safety regulations, including HACCP and food safety standards.</li><li>Maintain quality control for all dishes before distribution.</li><li>Monitor kitchen equipment and ensure proper maintenance and functionality.</li></ul>2. Staff Supervision &amp; Training:<ul><li>Recruit, train, and supervise kitchen staff to ensure high performance and adherence to company standards.</li><li>Assign duties and manage work schedules for kitchen staff.</li><li>Implement training programs to enhance the team&rsquo;s skills in food preparation and hygiene practices.</li><li>Foster a positive and efficient work environment.</li></ul>3. Menu &amp; Food Production Planning:<ul><li>Collaborate with management to develop and refine menus for catering and branch restaurants.</li><li>Plan production schedules to meet catering demands and daily branch requirements.</li><li>Ensure consistency in food taste, quality, and presentation.</li><li>Introduce new recipes and innovative food ideas to enhance customer experience.</li></ul>4. Inventory &amp; Cost Control:<ul><li>Manage procurement of raw materials and ensure optimal stock levels to minimize wastage.</li><li>Monitor food and labor costs to maximize efficiency and profitability.</li><li>Work closely with suppliers to ensure high-quality ingredients at competitive prices.</li><li>Conduct regular stock checks and maintain accurate inventory records.</li></ul>5. Logistics &amp; Delivery Coordination:<ul><li>Ensure timely preparation and dispatch of food orders to catering clients and restaurant branches.</li><li>Coordinate with delivery personnel to guarantee safe and efficient transportation of food items.</li><li>Maintain proper packaging standards to preserve food quality during transit.</li></ul>6. Customer Satisfaction &amp; Compliance:<ul><li>Address customer feedback and make necessary improvements to enhance food quality and service.</li><li>Ensure that all kitchen activities comply with local food safety and business regulations.</li><li>Conduct regular audits to maintain high operational standards.</li></ul>Qualifications &amp; Skills:<ul><li>Proven experience as a Head Chef, Executive Chef, or Kitchen Manager in a large-scale kitchen operation.</li><li>Strong leadership and management skills with the ability to oversee a team.</li><li>In-depth knowledge of food production, kitchen operations, and catering services.</li><li>Excellent understanding of food safety and hygiene regulations (HACCP certification preferred).</li><li>Ability to manage budgets, control costs, and optimize resources.</li><li>Strong organizational and problem-solving skills.</li><li>Ability to work under pressure and meet deadlines in a fast-paced environment.</li><li>Good communication skills in English; Arabic is a plus.</li></ul>Work Schedule:<ul><li>Full-time position with flexibility based on operational demands, including weekends and holidays as needed.</li></ul>Salary &amp; Benefits:<ul><li>Salary, benefits, and allowances will be discussed during the interview.</li></ul>Application Process:Interested candidates should submit their CV along with a cover letter detailing their experience and suitability for the role.For more details, please contact: +968 954 50 956Job Type: Full-timeApplication Deadline: 30/09/2025

Lebanese - Kitchen chef Manager - Central Kitchen

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 
 
 
 Job Purpose:
 
 
 
 We are seeking for a culinary professional with a passion for creating delicious and nutritious meals.
 
 
 
 Responsibilities:
 
 
 
 <ul>
 <li>
 Assist the Head Chef in planning and executing daily menu offerings, ensuring variety and quality in every meal.
 </li>
 <li>
 Supervise kitchen staff in the preparation, cooking, and presentation of food items, maintaining consistency and adherence to recipes.
 </li>
 <li>
 Take the lead in preparing and cooking meals during busy periods, ensuring timely service and a smooth operation.
 </li>
 <li>
 Maintain cleanliness and sanitation standards in the kitchen area, adhering to food safety regulations and guidelines.
 </li>
 <li>
 Assist with inventory management, including ordering and receiving food supplies, and minimizing waste.
 </li>
 <li>
 Train and mentor kitchen staff, fostering a positive and collaborative work environment.
 </li>
 <li>
 Collaborate with the Head Chef to develop new menu items and specials, incorporating feedback and suggestions from staff.
 
 
 </li>
 </ul>
 
 Qualifications &amp; Competencies:
 
 
 
 <ul>
 <li>
 Proven experience as a Sous Chef or senior line cook in a high-volume food service establishment.
 </li>
 <li>
 Culinary degree or equivalent certification preferred.
 </li>
 <li>
 Strong leadership and communication skills, with the ability to motivate and inspire kitchen staff.
 </li>
 <li>
 Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
 </li>
 <li>
 Knowledge of food safety regulations and best practices in kitchen hygiene.
 </li>
 <li>
 Creativity and passion for food, with a focus on providing nutritious and flavorful meals.
 
 
 </li>
 </ul>
 
 What&rsquo;s In It for you?
 
 
 
 <ul>
 <li>
 One of the most iconic place to be and work
 </li>
 <li>
 Amazing learning and development program
 </li>
 <li>
 Discounted rates at The NED Doha
 </li>
 <li>
 Fantastic career growth opportunities
 
 
 </li>
 </ul>
 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 
 
 Apply today and join us as a Sous Chef!
 
 
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>

Sous Chef (kitchen cafeteria)

BABA ROMA FOR CAKES AND BAKERY CO. L.L.C (BRANCH)

PURPOSE OF POSITIONThe Kitchen Manager ensures the smooth day-to-day operation of BABA ROMA's outlet kitchen operations by maintaining our high standards of food quality, safety, and service excellence. This position is responsible for overseeing all aspects of food preparation, kitchen staff management, and operational efficiency to deliver exceptional experiencesKEY ROLES &amp; RESPONSIBILITIES<ul><li>Control and direct the food preparation process and any other related activities</li><li>Construct menus with new or existing culinary creations, ensuring the variety and quality of the servings</li><li>Approve and confirm dishes before they reach the customer</li><li>Plan orders of equipment or ingredients according to identified shortages</li><li>Be fully in charge of managing and training kitchen staff</li><li>Oversee the work of subordinates.</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels</li><li>Creating schedules for all kitchen staff</li><li>Tracking kitchen finances to identify areas of potential waste</li><li>Foster a climate of cooperation and respect between co-workers</li><li>Responsible for inventory, ordering/purchasing, and food cost controls</li><li>Create operational solutions for faster service, retaining a focus on excellence</li><li>Work closely with the Cafe Manager and Supervisor regarding department finances, including food and labor costs, inventory, etc.</li><li>Lead and develop the BOH teams</li></ul>PERSONAL ATTRIBUTES<ul><li>Excellent communication and leadership skills</li><li>Ability in delegating responsibility and monitoring progress</li><li>Strong problem-solving and decision-making capabilities</li><li>Detail-oriented with meticulous attention to quality and safety standards</li><li>Ability to work under pressure and manage multiple tasks simultaneously</li><li>Team-oriented mindset with ability to foster cooperation and respect</li><li>Adaptability and flexibility in a fast-paced environment</li><li>Customer service-oriented approach</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>Degree/Diploma in Culinary Science</li><li>Minimum 2 years as a CDP or Sous chef in a similar concept.</li><li>Up to date with culinary trends and optimized kitchen processes</li><li>Good understanding of useful computer applications</li><li>PIC certification preferred</li><li>Ability to manage multiple tasks</li><li>Experience in staff training and development</li><li>Knowledge of inventory management and cost control procedures</li></ul>Job Type: Full-timePay: AED5,000.00 - AED6,000.00 per monthExperience:<ul><li> CDP or Sous chef : 2 years (Required)</li><li>Culinary/Hotkitchen: 4 years (Required)</li></ul>

Kitchen Manager

Roya International

We are currently hiring for a HEAD CHEF/SOUS CHEF to handle the overall kitchen of our Authentic Indian Restaurant located in Abu Dhabi!GENERAL SUMMARYMaintains complete control of the kitchen at all times and is responsible to manage and control his/her kitchen staff. Ability to manage in a diverse environment with focus on guests and customer service.MAIN DUTIES:<ul><li>Prepare and follow SOP&rsquo;s for smooth administration and functioning of the kitchen.</li><li>Ensure that the quality of culinary dishes are served on schedule and see that any problems that arise are rectified.</li><li>Responsible for approving all prepared food items that leave his/her kitchen.</li><li>Modify and create new menus as needed so that they remain effective for the purposes for the restaurant. Create a wide variety of new dishes for the kitchen.</li><li>Perform many administrative duties, including ordering supplies, spot checks in the kitchen.</li><li>Train and manage kitchen personnel and supervise/coordinate all related culinary activities.</li><li>Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.</li><li>Put a twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential responsibilities.</li><li>Estimate food consumption, monitor the food inventory and order supplies accordingly.</li><li>Recommend the items for the menu.</li><li>Understand the Concept and brand positioning of restaurant and develop a food/presentation strategy which matches the positioning and reinforces the brand</li><li>Develop from the food perspective, critical elements related to display, menu, presentation, etc. which will establish key signature features of the restaurant.</li><li>Take ownership/responsibility of the profitability from the food purchasing/preparation perspective.</li><li>Participate in kitchen researching and responding to trends in the food industry, planning and writing menus.</li><li>Must be able to spot problems and resolve them quickly and efficiently.</li><li>Maintain a level head, and delegate many kitchen tasks simultaneously.</li><li>Maximize the productivity of the kitchen staff, as well as manage the Junior chef, Chef De Partie and entire kitchen team.</li><li>Provide leadership in establishing high-quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety. HACCP compliant.</li><li>Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.</li><li>Ability to collect accurate information from customers with regard to comments on the food quality, portion etc. and work on areas which need improvement.</li><li>Effectively conduct meetings, menu briefings, and maintain communication lines between all team members.</li><li>Responsible for recruiting and training junior staff.</li><li>Managerial and leadership strengths and actively participate in the day to day management.</li></ul>Job Type: Full-timeExperience:<ul><li>Indian Cuisine: 4 years (Required)</li></ul>

Head Chef/Sous Chef

MOVENPICK

<div>Company Description 
The Mo&#776;venpick Hotel Cairo-Media City is located in the vibrant 6th of October City, offering easy access to Cairo's attractions and just a short distance from Cairo International Airport. The hotel is in close proximity to iconic landmarks like the Great Pyramids of Giza and Sphinx, Dream Park, and a 27-hole golf course. The hotel's unique location alongside Media Production City studios provides guests with a blend of fantasy and tradition, creating a memorable experience. 
 
 
Job Description 
We are seeking a talented and experienced Sous Chef specializing in Oriental cuisine to join our culinary team in 6th of October City, Egypt. As the Sous Chef- Oriental, you will play a crucial role in creating exceptional dining experiences for our guests while supporting the Executive Chef in daily kitchen operations.<ul><li>
Assist the Executive Chef in overseeing the Oriental kitchen, ensuring high-quality food preparation and presentation</li><li>
Develop and implement new menu items, focusing on authentic and innovative Oriental dishes</li><li>
Manage and train kitchen staff, fostering a collaborative and efficient work environment</li><li>
Ensure compliance with food safety and sanitation standards</li><li>
Assist in inventory management, cost control, and budget planning</li><li>
Collaborate with other departments to maintain smooth kitchen operations</li><li>
Participate in menu planning, food presentation, and quality control</li><li>
Step in for the Executive Chef when necessary, managing overall kitchen operations</li></ul> 

Qualifications 
<ul><li>
Culinary degree or diploma from a recognized institution</li><li>
Minimum 3-5 years of experience as a Sous Chef or in a similar role, preferably in high-volume restaurants or hotels</li><li>
Extensive knowledge of Oriental cuisines, including Chinese, Japanese, Thai, and other Asian culinary traditions</li><li>
Advanced skills in Oriental cooking techniques, flavor profiles, and presentation</li><li>
Strong leadership and team management abilities</li><li>
Excellent organizational and time management skills</li><li>
Proficiency in menu planning, recipe development, and food cost control</li><li>
In-depth understanding of food safety and sanitation practices</li><li>
Current food safety certification</li><li>
Ability to work in a fast-paced, high-pressure environment</li><li>
Excellent communication skills in English; knowledge of Arabic is a plus</li><li>
Flexibility to work various shifts, including weekends and holidays</li></ul></div>

Sous Chef- Oriental

Search 10000+ Chef kitchen manager jobs near you this September. New roles added regularly across leading industries. Apply today.