chef kitchen manager

The Lighthouse Restaurant LLC

Role DescriptionThis is a full-time on-site role located in Riyadh for a Head Chef. The Head Chef will lead the culinary team, overseeing kitchen operations and ensuring the delivery of high-quality dishes aligned with The Lighthouse's standards. Responsibilities include creating innovative menus, supervising food preparation, managing kitchen budgets, training and mentoring staff, sourcing high-quality ingredients, and maintaining strict food safety and hygiene standards. The Head Chef will also collaborate with management to develop seasonal offerings and occasional bespoke menus for events, fostering culinary creativity.Qualifications<ul><li>Strong leadership and team management skills to train, mentor, and oversee kitchen staff.</li><li>Expertise in menu creation, food preparation, and culinary techniques with a focus on quality and innovation.</li><li>Knowledge of kitchen operations, budgeting, and inventory management.</li><li>Commitment to food safety, hygiene regulations, and maintaining a clean and organized kitchen environment.</li><li>Proven experience in catering for events and creating customized menus.</li><li>Ability to work collaboratively with management for menu planning and special projects.</li><li>Previous experience as a Head Chef or in a similar leadership role within the hospitality or fine dining industry.</li><li>Culinary degree, diploma, or equivalent professional experience in culinary arts is preferred.</li></ul>Job Types: Full-time, PermanentWork Location: In person

DQ Head Chef - Riyadh

Jamaica Pon Di Rooad

Chef/Manager3-4 Day work weekDescriptionJamaica Pon Di Road is looking for an eager chef willing to manage team and kitchen operations for the brick-and-mortar or auxiliary food truck location. Willing to grow with a small business.ResponsibilitiesBefore Service: ensure food is prepped and ready for service, manage team, and properly stock assigned zone for service.During service: complete made-to-order/ short order itemsAfter Service: manage a team to ensure food is stored properly, clean assigned zone, and work the with cashier to close the register.Other responsibilities: ensure supplies are ordered, inventoried, and stored properly, complete prepping and help prepare catering orders. Schedule team for allotted daysRequirements<ul><li>Food Managers certificate</li><li>Valid Driver's License</li><li>Reliable Transportation</li><li>Organizational Skills</li><li>General Computer skills</li></ul>Qualities<ul><li>Reliable</li><li>Time management</li><li>Leadership Skills</li><li>organizational skill</li><li>written and verbal communication skills</li><li>Knowledge of working in a kitchen</li></ul>Computer systems used<ul><li>Toast POS</li><li>Toast KDS</li><li>Toast Inventory/XtraChef</li><li>Sling Scheduling</li><li>Gmail</li><li>Microsoft Suite</li></ul>Job Type: Full-timePay: $52,000.00 - $60,000.00 per yearBenefits:<ul><li>Flexible schedule</li><li>Paid time off</li></ul>Shift:<ul><li>12 hour shift</li></ul>Experience:<ul><li>Culinary experience: 1 year (Required)</li><li>Cooking: 1 year (Required)</li></ul>Work Location: In person

Chef/Manager

Inspire Management Training Center

We are seeking an experienced and passionate Sous Chef with a strong background in luxury or 5-star hotel environments. The ideal candidate will support the Head Chef in managing kitchen operations and ensuring the highest standards of food quality and presentation.Key Responsibilities:<ul><li>Assist the Head Chef in overseeing daily kitchen operations</li><li>Ensure consistency in food quality, taste, and presentation</li><li>Supervise and guide kitchen staff during shifts</li><li>Maintain hygiene, health, and safety standards at all times</li><li>Monitor stock levels, food cost, and minimize wastage</li><li>Support in menu planning and recipe development</li><li>Step in to lead the kitchen in the absence of the Head Chef</li></ul>Requirements:<ul><li>Mandatory: Experience as a Sous Chef or Senior Chef de Partie in a luxury / 5-star hotel</li><li>Strong leadership and team management skills</li><li>Good knowledge of international cuisine and fine dining standards</li><li>Familiar with HACCP and food safety regulations</li><li>Ability to work in a fast-paced, high-pressure environment</li><li>Attention to detail and strong organizational skills</li></ul>Preferred:<ul><li>Culinary diploma or relevant certification</li><li>Experience in multi-cuisine or all-day dining concepts</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>What cuisines are you specialized in?</li></ul>Education:<ul><li>Diploma (Preferred)</li></ul>Location:<ul><li>Doha (Required)</li></ul>Work Location: In person

Sous Chef

Seazen Group

We are looking for a passionate and experienced Sous Chef to support our culinary operations and ensure high standards of food quality, kitchen efficiency, and team performance across our restaurant outlets. If you have strong leadership skills and solid experience in Italian and Continental cuisine, we would love to hear from you. As a key support to the Area Chef / Head Chef, you will be responsible for supervising daily kitchen operations, maintaining food safety and hygiene standards, and driving consistency in execution and team development. Key Responsibilities: ✅ Support and supervise daily kitchen operations and food preparation ✅ Ensure all dishes are prepared according to recipes, portioning, and brand standards ✅ Maintain strict food safety, hygiene, and sanitation practices ✅ Manage food cost, stock rotation, wastage control, and inventory levels ✅ Lead, coach, and develop kitchen team members through training and guidance ✅ Prepare staff schedules, assign daily tasks, and monitor BOH efficiency ✅ Monitor kitchen KPIs, menu availability, and operational performance ✅ Ensure proper maintenance and cleanliness of kitchen equipment and work areas ✅ Support menu training, operational audits, and continuous improvement initiatives ✅ Collaborate with Area Chef / Head Chef to achieve operational and financial targets Requirements: Minimum 7&ndash;8 years of culinary experience with at least 2 years in a Sous Chef position Strong experience in Italian and Continental cuisine Experience working in high-volume restaurant or hotel environments Strong knowledge of food cost control, kitchen operations, and food safety standards Diploma or Degree in Culinary Arts / Catering Science preferred Strong leadership, communication, and organizational skills Ability to work under pressure in a fast-paced environment Passion for hospitality and team developmentJob Type: Full-timePay: Up to KD800.000 per monthExperience:<ul><li>Sous Chef: 4 years (Required)</li></ul>Work Location: In person

The Epicurean table

Job Overview We are seeking a passionate and skilled Sous Chef to join our culinary team. The ideal candidate will have a strong background in the food industry, demonstrating expertise in food preparation and kitchen management. As a Sous Chef, you will assist the Head Chef in overseeing kitchen operations, ensuring high standards of food quality and safety while fostering a collaborative environment among kitchen staff.Responsibilities<ul><li>Assist the Head Chef in menu planning and recipe development, ensuring creativity and quality in all dishes.</li><li>Supervise kitchen staff, providing guidance and training to ensure efficient food preparation and presentation.</li><li>Maintain high standards of food safety and hygiene, adhering to all health regulations.</li><li>Oversee daily kitchen operations, including inventory management, ordering supplies, and maintaining equipment.</li><li>Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.</li><li>Monitor food preparation processes to ensure consistency in taste and presentation.</li><li>Assist in managing kitchen schedules and staff assignments to optimize workflow.</li></ul>Experience<ul><li>Proven experience as a Sous Chef or similar role within the restaurant or hospitality industry.</li><li>Strong knowledge of food handling, safety practices, and culinary techniques.</li><li>Experience in team management and effective communication within a fast-paced kitchen environment.</li><li>Familiarity with restaurant management software is a plus.</li><li>A passion for cooking with an ability to inspire creativity among team members is essential.</li></ul>Join our team as a Sous Chef where your culinary skills will shine, and your leadership will help elevate our dining experience!Job Types: Full-time, Part-timeBenefits:<ul><li>Flexible schedule</li></ul>Work Location: In person

Sous Chef / Line Cook

Vogue Hospitality

Vogue Hospitality is seeking an experienced and dynamic Head Chef &ndash; Central Kitchen to lead and manage our large-scale food production operations. The ideal candidate will ensure consistency, quality, and efficiency across multiple outlets while maintaining the highest standards of hygiene and food safety.Key Responsibilities<ul><li>Oversee daily operations of the central kitchen</li><li>Ensure consistency in food quality, taste, and presentation across all outlets</li><li>Plan and supervise food production schedules based on outlet demand</li><li>Lead, train, and manage kitchen staff effectively</li><li>Maintain strict hygiene, sanitation, and food safety standards</li><li>Monitor inventory, control food costs, and minimize wastage</li><li>Coordinate with procurement for purchasing and stock management</li><li>Develop and standardize recipes and portion control</li><li>Ensure timely preparation and dispatch of food items to all outlets</li></ul>Requirements<ul><li>Proven experience as a Head Chef or Central Kitchen Chef</li><li>Minimum 5+ years of experience in a similar role</li><li>Strong leadership and team management skills</li><li>In-depth knowledge of food safety standards and kitchen operations</li><li>Experience managing bulk production and multi-outlet operations</li><li>Good communication and organizational skills</li><li>Must be locally available in Qatar with valid QID &amp; NOC</li><li>Ready for immediate joining</li></ul>Work Location: In person

Head Chef – Central Kitchen

Shaker Village of Pleasant Hill

<div><div>Shaker Village of Pleasant Hill</div>
<div></div><div>Shaker Village of Pleasant Hill (SVPH) is on a mission to inspire generations through DISCOVERY, by sharing the legacies of the Kentucky Shakers. SVPH is committed to bridging historic preservation, land conservation, engaged learning and warm hospitality to present an unrivaled destination experience.</div>
<div></div><div>Home to the third largest Shaker community in the United States from 1805 until 1910, SVPH manages the country's largest private collection of original 19th century buildings and is the largest National Historic Landmark in Kentucky. Onsite amenities at SVPH include overnight accommodations, dining and catering services, retail shops, event and meeting venues, historical exhibitions and tours, farm and garden area, nature preserve, multi-use trail system, equestrian stable and an extensive calendar of special programs, activities and events.</div>
<div>Shaker Village Trustees&rsquo; Table</div>
<div>The Trustees&rsquo; Table supports the mission of Shaker Village by creating quality dining experiences that embrace contemporary tastes while continuing to champion farm-to-table and sustainable sourcing philosophies in the legacy of the Shakers.</div>
<div>PM Kitchen Manager Job Summary</div>
<div>The Kitchen Manager assists the Executive Chef to ensure a profitable and smooth kitchen operation. Promotes maximum customer satisfaction by maintaining high quality control. Provides input on personnel performance, schedule and menu changes, special events, and any other ideas that positively impact the restaurant operation.
</div><div>Responsibilities and Duties</div>
<ul><li>Staff Management -Training kitchen staff/new hires, delegating tasks, providing performance feedback, overseeing daily kitchen operations, including food prep, cooking and plating</li>
</ul><ul><li>Quality Control &ndash; monitoring food preparation, ensuring consistency in quality and taste, using FIFO to ensure proper food rotation</li>
</ul><ul><li>Support- Providing cooks with support, on and off the line</li>
</ul><ul><li>Menu Planning- Producing weekly specials with chef</li>
</ul><ul><li>Food and Safety Compliance- Enforcing strict food safety standards, ensuring proper food handling, storage practices, training staff on sanitation</li>
</ul><div>Skills and Qualifications</div>
<ul><li>Leadership Skills- Ability to motivate and manage team effectively</li>
</ul><ul><li>Communication- Clear communication with chef, kitchen staff and servers</li>
</ul><ul><li>Problem solving abilities- identifying and resolving issues quickly in fast paced environment</li>
</ul><ul><li>Culinary Expertise- Strong understanding of cooking techniques, food preparation and waste management</li>
</ul><div>Education and Experience</div>
<ul><li>A culinary degree is preferred, not required</li>
</ul><ul><li>A minimum of two years&rsquo; experience in a high-volume restaurant is required</li>
</ul><ul><li>Some supervisory experience is preferred</li>
</ul><div>Mental and Physical Requirements</div>
<div><ul><li>Must be able to multi-task and work in stressful situations</li></ul>
<ul><li>Must be capable of standing for long periods</li></ul>
<ul><li>Must be capable of lifting 50 pounds</li></ul>
<ul><li>Required to balance and stoop or kneel</li></ul>
<ul><li>Frequently lift and/or move objects, tools, ingredients weight 10-25 pounds</li></ul>
<ul><li>Must be able and willing to climb stairs with tools and equipment</li></ul>
<ul><li>Vision abilities include close vision, distance vision, color vision, peripheral vision and depth perception and ability to adjust focus</li></ul>
<ul><li>Must have excellent manual dexterity</li></ul>
</div><div>Working Environment and Conditions</div>
<div><ul><li>Frequent exposure to hot water, potentially slippery floors, ovens, stovetops with varying degrees in temperatures</li></ul>
<ul><li>Frequent exposure to fluctuating temperatures (inside and outside as needed)</li></ul>
<ul><li>Working in close quarters, standing for hours at a time</li></ul>
<ul><li>Lifting heavy pots and kettles, working near hot ovens and grills</li></ul>
<ul><li>Work hours may include early mornings, late evenings, holidays and weekends</li></ul></div></div><div></div>

Kitchen Manager - Night Shift

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10000 chef kitchen manager jobs Near Me

DQ Head Chef - Riyadh

Chef/Manager

Sous Chef

Sous Chef

Sous Chef / Line Cook

Head Chef – Central Kitchen

Kitchen Manager - Night Shift