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JOB TITLE – Head Chef/Restaurant Manager

DEPARTMENT – The Garden      

REPORTS TO – VP of Operations

SUMMARY 

The Head Chef/Restaurant Manager oversees the daily culinary and operational functions of the kitchen at Temple Square Hospitality. This role is responsible for managing kitchen staff, ensuring high standards of food quality, safety, and cleanliness, while also overseeing inventory, cost control, and kitchen workflow. This role works closely with both culinary and front-of-house leadership to maintain efficient service and exceptional guest experiences.

JOB ENVIRONMENT 

Primarily works indoors in a busy, high-volume kitchen. Must be comfortable working under pressure during peak service times and managing multiple priorities. Weekend, evening, and holiday shifts are expected. Frequently works around hot equipment, sharp utensils, and in close quarters with staff.

SKILLS, EDUCATION AND QUALIFICATIONS 

• 3+ years of experience in culinary required (Management/supervisor experience preferred)
• Strong leadership and interpersonal skills with the ability to mentor and develop team members
• Solid understanding of food safety, sanitation standards, and kitchen operations
• Proficient in inventory control, ordering, scheduling, and labor cost management
• ServSafe or equivalent food handler certification
• Ability to lift up to 50 pounds, stand for long periods, and work in hot or cold conditions
• High attention to detail, organization, and time management
• Strong communication skills, both verbal and written
• Professional appearance and adherence to company dress and grooming standards

ESSENTIAL FUNCTIONS 

• Oversee day-to-day kitchen operations, ensuring smooth service and staff efficiency
• Prepares, cooks, and expedites meals according to standardized recipes and presentation guidelines
• Trains, schedules, and supervise kitchen staff, maintaining accountability and high performance
• Manages food and labor costs within established budgetary goals
• Maintains proper food handling, storage, and sanitation procedures in accordance with company and health department standards
• Ensures all kitchen equipment is cleaned, maintained, and operated safely
• Handles conflict resolution and team development to create a positive work environment
• Performs other duties as assigned by Executive Chef or management

OTHER JOB REQUIREMENTS

• May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs
• Takes on additional duties as required or assigned by management

EQUAL OPPORTUNITY EMPLOYER STATEMENT:

We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.

For more information, or to apply now, you must go to the website below. Please DO NOT email your resume to us as we only accept applications through our website.

https://admin.sourcingpro.io/apply/81010/463426/