Executive Chef and Operations Manager
1 month ago
The Habit Food Group is seeking a highly skilled and experienced Executive Chef and Operations Manager to oversee the management of our commercial kitchen. This role requires a strong leader with excellent communication and organizational skills, as well as a deep understanding of food safety and quality control.
About the Role
As an Executive Chef and Operations Manager, you will be responsible for managing a team of assistant kitchen managers, line cooks, and dispatchers to ensure high efficiency and productivity in the kitchen. You will also be responsible for maintaining company standards across food and beverage quality, food safety, adherence to recipes, and SOP compliance. Additionally, you will train, mentor, and motivate members of the team to promote a culture of people development and promotion from within.
Main Responsibilities
• Manage a team of assistant kitchen managers, line cooks, and dispatchers to maintain high efficiency and productivity in the kitchen
• Maintain company standards across food and beverage quality, food safety, adherence to recipes, and SOP compliance
• Train, mentor, and motivate members of the team to promote a culture of people development and promotion from within
• Execute and improve processes such as inventory, shift scheduling, station assignments, and production workflows
• Prepare reports on inventory, sales, spoilage, etc.
• Assist R&D for new brands and dishes (tasting, sourcing ingredients, brainstorming, experimenting)
Requirements
• 4+ years of proven experience managing a commercial kitchen or restaurant
• Strong leadership and coaching skills
• Excellent communication skills (English and Tagalog)
• Highly organized and capable of handling multiple competing priorities
• Understanding of various ingredients, culinary equipment, and cooking procedures
• Knowledge of best practices of operating in a commercial kitchen setting
• Proficient with Microsoft Office (Word, Excel, PowerPoint)
Nice-to-Haves
• Exposure to many different cuisines in a professional setting
• Having produced and released your own dish on a commercial menu
• Experience with HACCP principles
Salary
We offer a competitive salary of $80,000 - $110,000 per year, depending on experience.
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