Chef Positions
Core
Lead kitchen operations, manage culinary teams, and deliver high-quality dishes in a commercial hospitality setting.
Role type
Senior Chef De Partie / Sous Chef / Head Chef / Executive Chef
Builds
Full-service restaurant menus, banquets, and daily kitchen operations
Domain
Hospitality / Commercial Catering
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Culinary leadership, menu development, food cost management, staff training, food safety compliance, inventory control, kitchen operations management
Preferred skills
Seasonal menu planning, supplier relationship management, waste reduction strategies, team mentorship
Technologies
Commercial kitchen equipment, POS systems, inventory management software
Responsibilities
Oversee food prep and service station stocking, manage daily kitchen workflow and labor costs, develop seasonal menus, ensure food safety and hygiene standards, mentor junior staff, monitor food costs and stock control
Seniority
Senior, hands-on IC with leadership responsibilities