Head Chef

Next Door Beach Bistro is looking for a passionate and experienced Head Chef to lead our culinary team for an elevated full service restaurant. We are looking for a hands on chef capable of managing a large team and executing modern and fresh food. Next Door is a Modern American/French Bistro located directly next to our sister restaurant The Golden Lion Cafe. Next Door is the #1 restaurant in this area on Trip Advisor and was recently named the Best Restaurant in Flagler County. This role is all about crafting exceptional dining experiences through innovative menu creation, impeccable kitchen management, and inspiring leadership. As the head of our kitchen, you’ll oversee food preparation, ensure top-notch food safety standards, and manage daily operations to deliver memorable meals in a vibrant, fast-paced environment. If you thrive in a dynamic setting and have a flair for fine dining, this is your chance to shine and elevate our culinary offerings. Responsibilities Lead the development and execution of creative menus that align with brand standards and customer preferences. Supervise kitchen staff, including cooks, sous chefs, and food handlers, fostering a collaborative and motivated team environment. Oversee food production processes to ensure high-quality dishes are prepared efficiently and consistently. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste to optimize food costs. Ensure compliance with all food safety regulations and maintain rigorous hygiene standards across the kitchen. Coordinate catering events and banquet services, ensuring timely delivery of beautifully presented dishes. Oversee shift management by organizing staff schedules, delegating tasks effectively, and maintaining smooth kitchen operations throughout service hours. Qualifications Proven experience in fine dining environments with strong background in food preparation and kitchen management. Extensive banquet experience alongside a solid understanding of catering operations. Demonstrated supervisory experience leading culinary teams with effective team management skills. Knowledge of dietary requirements and experience managing dietary departments is highly desirable. Strong skills in menu planning, inventory management, and food service management. Excellent leadership qualities with the ability to motivate staff and foster a positive work environment. Familiarity with food safety standards, food handling procedures, and hospitality industry best practices. Join us as our Head Chef to bring your culinary expertise to life while inspiring your team to deliver outstanding dining experiences that delight every guest! Job Type: Full-time Benefits 401(k) matching Flexible schedule Food provided Health insurance Paid time off Relocation assistance Position Overview As the Head Chef, you’ll be responsible for overseeing all kitchen operations—from menu creation and food quality to staff development and cost control. You will lead by example, inspire your team, and maintain the highest culinary standards to deliver an outstanding dining experience. Key Responsibilities Kitchen Leadership: Direct daily kitchen operations and manage a team of chefs, cooks, and kitchen staff Menu Development: Design, refine, and execute a creative, seasonal menu aligned with the restaurant’s concept and goals Food Quality and Consistency: Ensure every dish meets high standards for flavor, presentation, and consistency Staff Training and Development: Hire, train, and mentor kitchen staff to create a strong, collaborative team culture Inventory and Cost Management: Oversee food purchasing, control costs, monitor portioning, and reduce waste Health and Safety Compliance: Ensure compliance with all food safety and sanitation regulations (ServSafe certification preferred) Cross-Department Collaboration: Partner with front-of-house leadership and ownership to align kitchen performance with overall business objectives Expedite and Problem-Solving: Oversee service during busy shifts, manage workflow, and handle issues quickly and professionally What We’re Looking For Experience: Minimum 3+ years as a Head Chef, Executive Chef, or Senior Sous Chef in a high-volume kitchen Culinary Expertise: Strong command of cooking techniques, industry trends, and kitchen operations Leadership and Team Management: Ability to train, motivate, and manage a kitchen team with professionalism and energy Creativity and Passion: A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes Financial Acumen: Proven experience managing food costs, inventory, and vendor relationships Time Management and Organization: Ability to multitask and prioritize in a fast-paced environment Communication Skills: Clear, professional communicator with staff, vendors, and leadership #J-18808-Ljbffr Coma Coffee Roasters