kitchen manager / executive chef

As a Kitchen Manager, you will play a pivotal role in ensuring the smooth operation of our culinary team in Beirut. This position is not just about managing the kitchen; it is about fostering a creative environment where culinary artistry meets efficiency. You will be responsible for leading a talented team, maintaining high standards of food quality, and ensuring the kitchen operates within budgetary constraints. If you are passionate about food and have a knack for leadership, this role offers you the opportunity to make a significant impact on our restaurant's success.

In this dynamic role, you will oversee daily kitchen operations, from menu planning to inventory management, ensuring that every dish served meets our exceptional standards. You will have the chance to mentor and train junior staff, helping them develop their culinary skills while building a cohesive team culture. Your leadership will not only enhance the kitchen's efficiency but also contribute to a positive dining experience for our guests, which is at the heart of our mission.

We believe in investing in our team members, and as a Kitchen Manager, you will have access to ongoing training and development opportunities. You will be encouraged to innovate and experiment with new dishes, contributing to the evolution of our menu. This role offers significant career progression prospects, whether you aspire to advance to a higher management position or explore culinary development opportunities within our organization.

Responsibilities:

1. Manage daily kitchen operations, ensuring all food preparation and presentation meets our high-quality standards while adhering to health and safety regulations.
2. Oversee inventory management, including ordering supplies, monitoring stock levels, and minimizing waste to maximize profitability.
3. Develop and implement creative menus that reflect current food trends and seasonal ingredients, ensuring a diverse offering for our guests.
4. Train, mentor, and supervise kitchen staff, fostering a collaborative environment that encourages skill development and teamwork.
5. Monitor and control food costs, labor costs, and other operational expenses to maintain budgetary compliance and improve overall profitability.
6. Ensure cleanliness and organization of the kitchen and storage areas, conducting regular inspections to uphold hygiene standards.
7. Collaborate with front-of-house staff to ensure seamless service and address any guest feedback regarding food quality or presentation.
8. Implement and maintain standard operating procedures for all kitchen operations, ensuring consistency and efficiency across all shifts.
9. Stay updated on industry trends and innovations, incorporating new techniques and ideas into kitchen operations to enhance our culinary offerings.