Head Chef (Chef de Cuisine / Multi-Outlet)

What You\'ll Be Doing Oversee culinary operations across multiple outlets and event spaces Lead and develop cooks, sous chefs, and kitchen staff while fostering a positive team culture Ensure food quality, consistency, presentation, and portion standards are met Support banquet production, including high-volume functions and group dining experiences Manage labor, staffing levels, scheduling, and kitchen productivity Monitor inventory, food costs, ordering practices, and waste reduction initiatives Maintain compliance with all food safety, sanitation, and health regulations Partner closely with executive culinary leadership to execute menus and operational initiatives What We\'re Looking For 5-8+ years of culinary leadership experience in a similar role Strong leadership, coaching, and staff development skills Exposure to banquets, catering, convention centers, hotels, casinos, resorts, or other high-volume event-driven environments Advanced culinary skills with experience in scratch cooking and execution across multiple stations Culinary degree, apprenticeship, or equivalent professional training preferred Salary: $60,000 - $85,000 (dependent on experience, skills and education/certifications) Comprehensive benefits package, including medical, dental, and vision insurance, company paid life insurance and long-term disability, 401(k) matching, paid time off, internal promotion/career advancement opportunities, and more. #J-18808-Ljbffr Insight Global