Chef Job Description

A Chef turns raw ingredients into food that meets a hotel's daily service standards. The role sits inside a multi-outlet hotel kitchen team. Across banquets, room service, restaurants, and the employee cafeteria, the Chef owns food quality, purchasing accuracy, and compliance with health department sanitation codes, coordinating with the Executive Chef, front desk, and catering teams to keep every outlet running to the same standard. What makes it hard is keeping every plate consistent when the volume swings from a quiet weekday breakfast to a fully booked banquet dinner service.

Chefs in the hotel and resort industry are accountable for turning menus into plated food that meets guest expectations meal after meal, service after service. Working alongside stewards, servers, and the front office, the Chef reports to the Executive Chef and keeps every outlet, from the main restaurant to banquet service, stocked and running on schedule.

Career Impact: Rotating through banquets, room service, and the main restaurant builds the multi-outlet hotel experience that hiring managers reward with Sous Chef promotions.

Business Impact: Consistent plating and sanitation compliance keep guest satisfaction scores steady across every outlet the property runs day to day.

Growth Opportunity: Handling purchasing, training, and health department compliance now builds directly toward an Executive Chef seat later in a career.

Company Value: An open door policy and recognition as a brand ambassador reward Chefs who raise kitchen issues early.

• Lead daily food preparation across banquets, room service, the main restaurant, and the employee cafeteria to meet plating standards.
• Coordinate opening and closing procedures with the Executive Chef to keep every station audit ready.
• Monitor food storage, rotation, and disposal practices to stay within health department sanitation requirements.
• Train kitchen associates on plate presentation, portion control, and food safety procedures during each shift.
• Review purchasing and receiving records against delivered stock to confirm accuracy and prevent shortages.
• Enforce HACCP and food safety standards across every preparation, storage, and service area.
• Support recruitment, onboarding, and skills training for new kitchen staff alongside the Executive Chef.
• Partner with the front office to resolve guest feedback and service issues raised during meal periods.

• Bachelor's degree in culinary arts, hospitality management, or a related field, or equivalent hands on work experience.
• 2 or more years of hotel or resort culinary experience, with hands on food preparation and direct team supervision.
• Working knowledge of food safety and sanitation standards, including HACCP guidelines and health department codes.
• Strong verbal and written communication skills for coordinating daily work with kitchen and front of house teams.
• Demonstrated ability to supervise, train, and motivate kitchen associates across a full shift.
• Organizational and time management skills to keep multiple food outlets running on the same schedule.
• Ability to interpret purchasing and receiving records to verify stock accuracy against delivered orders.
• Willingness to work rotating shifts, including early mornings, evenings, weekends, and holidays as business demands.

• Culinary school diploma or an accredited two year degree in hospitality, culinary arts, or restaurant management.
• Experience preparing pastry, sushi, or another specialty cuisine alongside a full hotel restaurant menu.
• Background supporting large scale banquet, theme park, or multi outlet hotel food service operations under one brand standard.
• Prior experience mentoring junior cooks toward a specialty station, pastry program, or regional cuisine focus.

• Food cost variance, showing how closely purchasing matches planned menu spend.
• Health department inspection score, reflecting sanitation and HACCP compliance across the kitchen.
• Guest satisfaction score for dining outlets, tracking feedback tied to food quality.
• Stock shortage incidents, measuring how reliably purchasing and receiving prevent gaps.
• Kitchen staff training completion rate, reflecting how well new associates are onboarded.
• On time delivery rate for banquet and event menus, tracking service reliability.

• Base Salary Range: $52,000 to $68,000 per year, depending on property size and market
• Bonus: Discretionary annual bonus of 2 to 5 percent of base salary
• Equity: Not typically offered for this role
• Health Benefits: Medical, dental, and vision coverage, often available after a short waiting period
• PTO: 10 to 15 paid vacation days plus sick leave, increasing with tenure
• Common Perks: Free or discounted meals, uniform allowance, and hotel stay discounts

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Employment with this organization is contingent on successful completion of a background check and confirmation of authorization to work in the United States. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected under federal, state, and local law. Reasonable accommodation under the Americans with Disabilities Act is available upon request during any stage of the hiring process.

The Chef I delivers safe, HACCP-compliant meals across the line, grill, and fryers for a remote camp running on a 6 weeks on, 2 weeks off rotation. Reporting into the camp's kitchen operation, the Chef I follows strict safety and sanitation protocols to keep guests fed and inspections clean.

Key Responsibilities

• Maintain a safety culture, following all SOPs, JSAs, policies, and procedures.
• Operate kitchen equipment safely, including grills, slicers, tilt skillets, deep fryers, and convection ovens.
• Follow HACCP and FIFO guidelines for proper food storage, rotation, and discarding of expired food.
• Prepare meals on the line, grill, oven, and fryers.
• Serve guests and check for meal scans.
• Serve all foods in accordance with HACCP and food safety standards.
• Ensure proper utensils are used for serving, portion control, and sanitation purposes.
• Exceed guest needs by providing customer service.
• Attend all safety meetings and participate in emergency response procedures.

Required Qualifications

• Valid ServSafe certification.
• First aid certification, an asset.
• 1 or more years of culinary experience, preferably in a remote camp, hotel, or hospitality setting.
• Effective written and oral communication skills in English.
• Comfort working within a team environment.
• Able to work effectively and efficiently with or without supervision.
• Strong prioritization and time management skills.
• Ability to read and write in English.
• Ability to hear alarms and signals and to see without impairment, including reading small text such as warning labels.
• Exposure to extreme hot or cold temperatures and periodic elevated noise in the work environment.
• Capacity to work within a rotational schedule of 6 weeks on and 2 weeks off, or as set by business needs.
• Ability to work safely and navigate within small or close quarters and congested areas.
• Willingness to travel, work long rotations away from home, and provide own transportation to the facility.

Embedded within the property's culinary team, the Chef shapes daily menus, inventory, and food rotations while keeping the kitchen and its equipment in working order. Working closely with lodge staff and field operations, the Chef preps breakfast and dinner service, covers radio duty, and keeps sanitation up to OH&S, food safety, and WHMIS standards throughout each shift.

Core Functions

• Complete food orders, inventory controls, and food rotations.
• Review, plan, and coordinate menus with other members of the culinary team.
• Oversee the preparation of all aspects of the culinary program.
• Oversee and supervise the regular cleaning and upkeep of the kitchen.
• Attend all staff and department meetings, as required, including pre-service line-ups.
• Plan and prepare breakfast and dinner.
• Wash dishes throughout each shift.
• Respond to special requests and dietary needs in an attentive and effective manner.
• Maintain a professional appearance and work area.
• Perform radio duty, as required, to support field operations.
• Assist other members of the team, as needed.
• Follow OH&S, Food Safe, and WHMIS best practices.
• Support guests in the field program, as needed.

Qualifications & Experience

• Diploma or certificate in a culinary program.
• Red Seal Chef certification, or equivalent, preferred.
• Food Safe certification.
• 5 years of culinary experience, with varied exposure.
• 2+ years of experience in menu planning and execution.
• Background in luxury hospitality or fine dining, preferred.
• Good integrity, discretion, trustworthiness, and self-direction in completing the core functions of the role.
• Solid attention to detail and a strong work ethic.
• Able to communicate in an effective and timely manner, and to receive and act on feedback.
• Able to work as part of a cohesive, high-functioning team to achieve goals.
• Good anticipation of guest needs, paired with a strong work ethic.
• Proven ability to maintain professional working relationships with peers.
• Able to prioritize tasks amid complex, changing priorities.
• Willingness to work long days and flexibly assist in other roles, as needed.

Reporting within the care home's catering operation, the Chef leads meal preparation and food ordering while meeting strict health, safety, and hygiene requirements for residents. Partnering with approved suppliers and the wider care team, the Chef plans nutritious, allergen-aware menus and keeps records ready for inspection.

Primary Duties

• Assist in every aspect of the catering operation for residents and team members, delivering a high-quality service and dining experience in line with health, safety, and hygiene requirements.
• Deliver varied, nutritious, and appetising menu options for residents, accounting for special dietary needs and allergen information, and retain records for inspection purposes.
• Liaise with approved suppliers to ensure efficient delivery of orders, maintaining appropriate stock levels and budget control.
• Assist with the Food Safety Management System, including COSHH management and the cleaning rota, ensuring regular cleaning of kitchen areas, equipment, and appliances to meet cleanliness standards for food storage, preparation, and service.
• Practice safe systems of work across all tasks, assessing risk and maintaining regard for the personal safety of residents, visitors, and team members.

Skills & Qualifications

• Good interpersonal skills as a team player.
• Good energy, approachability, and work ethic.
• Willingness to adapt to changing kitchen demands.
• Strong communication and influencing skills.
• Strong motivation to deliver quality resident care.

Sitting at the intersection of culinary creativity and daily kitchen operations, the Chef builds seasonal menus, trains kitchen staff, and keeps every station running to quality, budget, and safety standards. Operating across ordering, sanitation, staff training, and stocktaking, the Chef also tracks industry trends and folds guest feedback into new dishes and improved kitchen processes.

Duties

• Ensure that all food is of excellent quality and served promptly.
• Plan menus, accounting for budget and the availability of seasonal ingredients.
• Oversee all kitchen operations.
• Coordinate kitchen staff and assist them as required.
• Train staff to prepare and cook all menu items.
• Take stock of ingredients and equipment, and place orders to replenish stock.
• Enforce safety and sanitation standards in the kitchen.
• Create new recipes to keep the menu fresh.
• Keep up to date with industry trends.
• Receive feedback and make improvements where necessary.

Requirements

• Culinary school degree or diploma.
• 5 or more years of experience as a working chef.
• Advanced knowledge of the culinary arts.
• Proven portfolio of creative, unique dishes.
• Extensive attention to sanitation and quality control standards.
• Advanced multitasking ability.
• Strong leadership and interpersonal skills.
• Proven ability to run stocktaking and place orders for resupply.
• Strong work ethic in a high-pressure environment.
• Commitment to delighting guests through food.

A key member of the kitchen team, the Chef delivers consistent, recipe-accurate food prep, from washing and cutting to full mise en place. Collaborating under the guidance of the Head Chef and Sous Chef, the Chef keeps mise en place, equipment care, and sanitation standards on track each shift.

Functions

• Wash, cut, and prepare foods designated for cooking, and verify that prepared food meets required quality and quantity.
• Adhere strictly to all established standard operating procedures.
• Follow instructions and work under the guidance of the Head Chef and Sous Chef in kitchen operations.
• Maintain total compliance with the recipe book.
• Complete all required mise en place.
• Assure proper care and maintenance of all food service equipment.
• Maintain sanitation, health, and safety standards in all kitchen areas.
• Comply with all food safety rules and health regulations.

Experience & Qualifications

• Diploma in Culinary Arts or related qualifications.
• At least 3 years of experience in food production.
• Experience in quality-oriented catering or banquet events.
• Willingness to adapt to changes and manage tasks accordingly.
• Able to multitask with meticulous attention to detail.
• Ability to communicate effectively with the team and management, if necessary.

Consistent, on-brand food across every pop-up dinner and private event depends on the Chef, who owns the kitchen budget, staffing, and recipe book from season opening to close. Serving as the culinary point of contact for front-of-house, ownership, and management, the Chef partners with the Culinary Director on menu planning and keeps every dietary request covered.

Accountabilities

• Communicate constantly with sous chefs, pastry chefs, and cooks to coordinate kitchen operations.
• Supervise kitchen opening and closing each season, along with daily cleaning and organization of walk-ins, storage, and serveware.
• Maintain kitchen equipment in clean working condition and coordinate repairs or replacement.
• Recruit, hire, train, supervise, and evaluate kitchen employees, enforcing quality standards and discipline.
• Schedule kitchen staff and monitor labor costs to avoid unnecessary overtime.
• Manage the kitchen budget, including invoice submission for accurate profit-and-loss reporting.
• Order, purchase, receive, and inventory food and supplies, comparing supplier pricing to secure the best costs.
• Partner with the Culinary Director on seasonal menu planning and new dishes for special events.
• Create food production timelines and communicate them to the team.
• Update the recipe book and test new recipes to refine cooking methods.
• Accommodate guest dietary restrictions, whether known in advance or identified in the moment.
• Supervise food preparation and service to ensure quality, timeliness, safe food handling, and efficient kitchen flow.

Technical Qualifications

• Strong experience managing a kitchen, ideally a fine dining catering kitchen.
• Deep interest in farm-to-table cuisine and leading a kitchen team.
• Strong palate and interest in evolving food trends.
• Advanced knife skills and cooking techniques, ideally with experience cooking for very large groups.
• Solid attention to detail, organization, and time management.
• Good professionalism, patience, and adaptability in a fast-moving kitchen.
• Willingness to work long, variable hours during high season and large events.
• Ability to commute to work and live nearby.

As the Chef, this role owns day-to-day kitchen operations, from food ordering and budgeting to plating meals that meet resident dietary needs and state regulations. The dining team relies on this work to keep sanitation, safety, and compliance on track for every meal residents and stakeholders depend on.

Activities

• Manage overall kitchen operations, including food ordering, receiving, inventory, budgeting, scheduling, and oversight of Dining Assistants.
• Prepare and plate food to standard.
• Maintain kitchen sanitation and safety standards, ensuring work and storage areas stay clean, hazard-free, and properly managed.
• Manage resident food preferences by capturing feedback from various residents and stakeholders.
• Ensure compliance with state, local, and regulatory agencies as they relate to the foodservice.

Position Requirements

• High school diploma or GED.
• ServSafe Manager's Certificate, obtainable within 90 days of employment.
• CPR and First Aid certification.
• Experience in dining services in a Chef, Cook, Sous Chef, or Dietary Aide role, plus restaurant, food service, or banquet experience, helpful but not required.
• Experience in a senior living, skilled nursing, or supervisory hospitality setting, a plus.
• Working knowledge of state sanitation codes.
• Solid time management and organizational skills.
• Commitment to expressing compassion for residents, staff, and guests.
• Good collaboration skills as an influential team player.
• Ability to work a full shift, arrive on time, and work overtime as needed.
• Ability to work the schedule needed to meet job requirements, with or without reasonable accommodation.

Chef shapes new menu concepts, on-trend dishes, and bespoke food offers for a foodservice business, working from ingredient sourcing through final plating for customer-facing launches. The work directly supports sales and marketing launches, keeping every dish compliant with health codes while modifying existing product ranges to match shifting market trends.

Operational Focus

• Create, prepare, and present menus for customers.
• Order food-related stock on a daily and weekly basis.
• Create and develop new on-trend foods and ingredients.
• Design and deliver innovative menu solutions and bespoke food offers to the business.
• Meet customer needs with exciting menu innovations.
• Work closely with sales and marketing teams across foodservice channels to deliver meaningful, relevant menu solutions.
• Modify existing product ranges to keep pace with market trends.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Maintain a professional approach at all times.

Knowledge, Skills & Abilities

• NVQ Level 2 or 3 in food catering and preparation.
• Level 2 Award in Food Safety, or equivalent qualification.
• Health and Safety Level 3 qualification.
• At least 1 year of experience in a similar role, essential.
• Strong interest in food and product development.
• Able to creatively generate new product ideas for customer menus.
• Able to demonstrate excellent craft skills.
• Strong understanding of Microsoft Office, specifically PowerPoint.
• Good confidence in speaking and preparing food in front of customers.
• Strong creative and innovative thinking.

The Sushi Chef oversees kitchen staff and food quality across banquets, room service, the bar and lounge, and the employee cafeteria at a large hotel property. Reporting to hotel food and beverage leadership, the Sushi Chef sets performance standards, drives guest satisfaction, and keeps financial targets on track across every outlet.

Key Deliverables

• Lead and direct day-to-day kitchen operations, setting performance standards and stepping in to cover staff absences.
• Supervise and coordinate cooks and food-preparation staff across all kitchen and support areas, including the dish room and purchasing.
• Communicate and enforce brand safety standards, food-handling procedures, and proper temperatures across the kitchen.
• Provide direction for menu development and determine food presentation, creating displays that reflect superior quality and flavor.
• Monitor the quality of raw and cooked food products and verify staff food-handling and sanitation certifications.
• Maintain purchasing, receiving, and storage guidelines and standards across the kitchen.
• Demonstrate new cooking techniques and equipment to staff and train kitchen associates on cooking fundamentals and plate presentation.
• Review staffing levels against guest service, operational, and financial objectives, and analyze results to solve operational problems.
• Build trust, respect, and cooperation among team members while administering policies fairly and consistently.
• Solicit and act on employee feedback to address workplace concerns and maintain collaborative relationships with staff.
• Interact with guests to gather feedback, respond to problems or complaints, and review satisfaction results to identify improvements.
• Coordinate with the Banquet Chef and Catering department on training related to food knowledge and menu composition.
• Provide updates to executives, managers, and colleagues in written, verbal, and in-person formats to keep operations aligned.

Professional Experience

• High school diploma or GED.
• Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, plus 4 years of relevant experience.
• 6 years of experience in the culinary, food and beverage, or related professional area.
• Strong adaptability, adjusting priorities and communicating the reasons and impact of change.
• Advanced communication skills, customizing complex information for different audiences and modeling active listening.
• Proven problem-solving and decision-making ability, including coaching others through complex issues.
• Strong professional demeanor that conveys confidence and represents company values.
• Proven ability to lead and contribute to team goals through cohesion and collaboration.
• Strong drive for results, setting high performance standards and going beyond what is required.
• Advanced planning and organizing skills for resourcing and prioritizing work.
• Ability to evaluate and adapt team structures to organizational needs.
• Commitment to guiding and developing individuals to strengthen their skills.

Embedded within a resort's pastry and kitchen team, the Commis Chef develops desserts and baked goods that follow set recipes and menu cards to a consistent standard. Working closely with the Executive Chef and Sous Chefs, the Commis Chef restocks and safeguards ingredients, tracks stock levels, and keeps kitchen areas compliant with hygiene and safety rules.

Areas of Ownership

• Assist in food presentation and service, liaising closely with the Food and Beverage service team to maintain high standards.
• Maintain strong communication links with the F&B team and other hotel and resort departments.
• Inspire high standards of food production and presentation, following recipes and menu cards.
• Liaise daily with the kitchen team to confirm business and menu requirements for guests.
• Maintain health, safety, hygiene, and fire standards required by resort management and local authorities.
• Take a proactive approach to stocktaking procedures and the safekeeping and use of kitchen equipment.
• Support wastage, portion, and stock rotation control alongside the kitchen team.
• Maintain opening, closing, and cleaning procedures per kitchen performance standards.
• Assist in wider resort events or occasions as business needs require.
• Share ideas to improve kitchen and F&B efficiency and cleanliness, developing a service style tailored to guest needs.
• Work with Sous Chefs to ensure smooth running of kitchen areas, providing regular operational updates.
• Maintain excellent communication with staff and guests, following SOP compliance and taking corrective action when needed.
• Ensure commodities are ordered, received, checked, and stored correctly, working within minimum and maximum stock levels to minimize wastage.
• Report accidents, hazards, or defective equipment to the Executive Chef and follow correct equipment use and safety training.

Background & Experience

• Food Handler Test, Basic Food and Hygiene certification, and PIC Level 3 certification, per local requirements.
• Experience in food production or food preparation, preferred.
• Experience in a hotel kitchen environment.
• Good HACCP knowledge.
• Ability to work with others in a team environment.
• Effective communication skills.
• Good self-motivation and initiative.
• Intermittent and prolonged standing and walking required during shifts.
• Ability to lift and move up to 12kg, including overhead and repetitive lifting at times.
• Work across various indoor and outdoor locations with varying temperatures and floor surfaces.
• Willingness to work flexible hours, including evenings, weekends, and holidays, to support resort operations.
• Conformance to hotel grooming guidelines is required.

Reporting to the Executive Chef, the Sous Chef refines specialty dishes, purchasing standards, and food safety compliance across the hotel's Korean cuisine kitchen. Partnering with department leadership on recruitment and training, the Sous Chef develops junior culinarians and keeps daily outlet operations aligned with brand standards.

Role Responsibilities

• Assist the Executive Chef, Executive Sous Chef, or Chef de Cuisine in kitchen operations as needed, performing associate duties when required.
• Create specialty dishes tied to a personal culinary specialty while maintaining food preparation, handling, and storage standards.
• Maintain purchasing, receiving, and food storage standards in compliance with local health department regulations and food safety management systems.
• Support portion control and waste procedures, following proper handling and temperature standards for all food products.
• Manage the kitchen within pre-set budgetary limits, taking on additional reasonable tasks as assigned.
• Develop and update departmental policies and manuals, ensuring consistent implementation and compliance across the group.
• Lead recruitment and talent development for the department, training associates on culinary techniques and plate presentation.
• Train and coach associates in safety procedures, loss-prevention policy, and accident investigation follow-up.
• Operate and maintain department equipment, reporting malfunctions and managing outlet asset upkeep.
• Enforce food preparation and presentation guidelines to ensure consistent culinary quality for guests.
• Coach and counsel associates to reach satisfactory productivity, responding to guest inquiries within a set time frame.
• Maintain food and beverage concepts and standards for preparation and presentation, carrying out monthly self-inspections for brand compliance.
• Promote positive inter-departmental relations through open communication and lead daily outlet meetings and briefings.

Required Qualifications

• Culinary certification, as required to comply with education standards, preferred.
• Experience in food and beverage culinary management, with demonstrated leadership.
• 2 or more years of experience managing a team of junior culinarians.
• Extensive knowledge of food handling and sanitation standards.
• Korean cuisine specialty, with Vietnamese national candidates preferred.
• Strong organizational skills across all functions of the kitchen operation.
• Good verbal, listening, and written communication skills.
• Ability to demonstrate and execute an exceedingly strong work ethic.
• Proven skills to motivate and develop culinarians on the team.
• Good appreciation for colleagues across the kitchen team.

Sitting at the intersection of culinary craft and wine hospitality, the Sous Chef develops recipes, menus, and food pairings designed to complement the winery's wines for guests and events. Operating across meal preparation, tastings, and event setup and breakdown, the Sous Chef assists the Executive Chef, inventories supplies monthly, and steps in to supervise kitchen staff when needed.

Job Functions

• Provide food preparation duties as assigned by the Executive Chef.
• Assist with delivery or pickup of food and event supplies as needed.
• Maintain recipes and menus served to hospitality guests and at events, as assigned by the Winery Chef.
• Regularly develop, test, and implement new recipes to pair with the winery's wines.
• Provide dishwashing and kitchen cleaning duties as assigned by the Executive Chef.
• Inventory kitchen supplies on a monthly basis.
• Maintain the kitchen at a safety and health standard consistent with company policy.
• Assist with setting up and breaking down meal service, tastings, and events.
• Assist with stocking of wines at all venues.
• Assist with cleaning projects as assigned.
• Assist other properties within the group as required.
• Assist in supervising temporary or on-call kitchen staff in the Executive Chef's absence.

Qualifications & Experience

• Degree from an established culinary academy, recommended.
• Current Food Handler's or ServSafe certificate.
• 2 or more years of experience in a professional kitchen.
• Solid culinary skills.
• Working knowledge of meal preparation timing and logistics.
• Familiarity with state and federal laws on safety, sanitation, and cross-contamination, and commitment to compliance.
• Solid organizational and time management skills.
• Good judgment and maturity in decision-making.
• Effective written and verbal English skills.
• Strong creativity and motivation around food and wine pairings.

A key member of a satellite kitchen team, the Sushi Chef develops maki, nigiri, and sashimi from raw and cooked fish, fruit, and vegetables, meeting brand recipes and standards. Collaborating across a diverse, high-energy crew, the Sushi Chef keeps orders quick, accurate, and consistent with quality-service expectations.

What You'll Do

• Ensure quality, speed, and accuracy in all food orders.
• Maintain punctuality, attention to detail, friendliness, and reliability on the job.
• Maintain a neat, clean appearance while following all food safety procedures.
• Work with teammates to ensure the kitchen is set up for success.
• Follow brand standards and recipes.
• Work well within a high-energy, diverse team environment.
• Prepare and cook customer meals to a high standard, following recipe guidelines and attention to detail.

Skills & Qualifications

• Previous experience working as a Sushi Chef.
• Proven track record as an achiever through teamwork.
• Quick Service Restaurant background, an advantage.
• Proficiency in sushi types and rolling techniques, including maki, nigiri, and sashimi.
• Ability to lead by example and stay composed under pressure.
• Familiarity with maintaining high standards of product quality and cleanliness.

Hundreds of fresh, made-to-order dishes reaching guests every day depend on the Chef, who oversees one of four kitchen stations and keeps it running to standard. Based within a fast-service kitchen team, the Chef preps, cooks, and presents each dish to set recipes while keeping the section clean and service-ready.

Day-to-Day Responsibilities

• Prepare, cook, and present dishes, following set recipes and specifications.
• Use fresh ingredients to cook hundreds of dishes for guests every day.
• Own one of four kitchen stations: wok, ramen, teppan, or fry.
• Manage a section, ensuring it is set up, ready for service, and kept clean throughout the shift.
• Keep kitchens clean, safe, and up to a high standard by following health and safety procedures and cleaning practices.
• Work as a team with other chefs, supporting one another during service.

Requirements

• Willingness to learn new skills and cooking techniques, with no previous kitchen experience required.
• Strong interest in food, people, and restaurants.
• Good teamwork and communication skills.
• Commitment to caring for colleagues and guests.
• Commitment to continuous improvement, in the spirit of kaizen.
• Availability for shifts starting as early as 7 am or ending as late as midnight.