Job title: Chef

Location: [Company location]

Reports to: [Executive Chef, Head Chef, or General Manager]

Employment type: [Full-time]

Job summary:

We're looking for a Chef to prepare high-quality dishes and help run the kitchen at [restaurant or hotel name]. The right person cooks to a consistent standard, leads a station or team, and keeps the kitchen safe, clean, and organized.

Chefs shape the food guests come back for. Consistent quality, controlled food costs, and a safe kitchen protect the business's margins and reputation.

Key responsibilities:

• Prepare and cook dishes to recipe, portion, and plating standards.
• Run the line during service and keep tickets moving on time.
• Create and test new dishes and seasonal specials with the executive chef.
• Order ingredients, receive deliveries, and check quality and temperatures.
• Track food costs, waste, and inventory using [MarketMan, MarginEdge, or the kitchen system].
• Follow food safety rules, including temperature logs, labeling, and HACCP procedures.
• Manage allergen and dietary requests and prevent cross-contact.
• Train and supervise cooks and kitchen staff.
• Keep the kitchen, equipment, and storage areas clean and organized.
• Prepare for health inspections and fix any issues raised.

• Culinary degree or diploma, or equivalent kitchen experience.
• [X]+ years of cooking experience, including [X]+ years in a lead or supervisory role.
• Certified Food Protection Manager credential, such as ServSafe Manager [or a Level 3 Food Safety certificate (UK), a Food Safety Supervisor certificate (AU), or FSSAI FoSTaC supervisor training (India)].
• Strong knowledge of cooking techniques, food safety, and kitchen equipment.
• Experience with food costing and inventory.
• Availability for evenings, weekends, and holidays.

• Cooking and plating.
• Kitchen leadership.
• Food cost control.
• Speed and organization during service.
• Menu development.
• Calm under pressure.

• American Culinary Federation (ACF) certification, such as Certified Sous Chef or Certified Chef de Cuisine [or City & Guilds or NVQ culinary qualifications (UK), or a Certificate IV in Commercial Cookery (AU)].
• Experience in [cuisine type].
• Experience in a high-volume or fine dining kitchen.

• [Health, dental, and vision insurance, or private medical cover]
• [Retirement plan, such as a 401(k), pension, or superannuation]
• [Paid time off and holidays]
• [Shift meals]
• [Knife and uniform allowance]
• [Salary range]