Head Chef

Roles:

• Oversee kitchen operations and menu execution.
• Ensure quality, consistency, and theming of food offerings.

Responsibilities:

• Create menus and develop new recipes - tavern-themed
• Coordinate seasonal/questline menus (e.g., Halloween feast, Winter Solstice specials).
• Supervise, manage and train kitchen staff
• Manage inventory and stock
• Preparation of food and assuring consistency in food quality
• Oversee kitchen budget and ensure operational efficiency
• Maintain kitchen hygiene and safety standards.
• Control costs and portioning for profitability.
• Managing kitchen storage spaces

Requirements:

• Culinary experience in a bistro or casual dining kitchens, preferably with kitchen management experience
• Creative flair for themed presentation.
• Strong food cost control skills.
• Collaborate with bar and events staff to tie menus into Tavern storytelling.
• Comfortable working in an open kitchen in costume.
• Valid WSQ Food Safety Course Level 1 Certification preferred.

Location:

Ann Siang Hill