Head Chef

Overview

Head Chef responsible for overall kitchen management, menu development and business operations. Total control and responsibility for the kitchen, setting culinary standards and ensuring consistency across teams.

Key Responsibilities

• Create and implement kitchen work procedures
• Establish procedures, routines and profitability targets
• Maintain operational and creative aspects of the kitchen
• Design, create, and test new menus; manage ingredients, inventory and costs
• Lead, hire and train kitchen staff; maintain a positive, efficient work environment
• Ensure guest satisfaction and uphold service standards and brand values
• Align with Skarsnuten\'s vision, culture and values
• Participate in meetings and stay informed
• Understand contribution to employee satisfaction, guest satisfaction and financial goals
• Ensure health and safety regulations (IK-mat)

Working environment, sustainability and safety

Authority

You have authority to direct and oversee culinary operations, including menu planning, staff management, budget control, and food quality standards. Decisions on culinary direction, suppliers, cost control and staffing can be made within established scope. Major business decisions should be escalated to the F&B Manager or General Manager as needed.

Seniority level

Employment type

Job function

Industries

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