As Head Chef / Kitchen Manager, you’ll work closely with the Restaurant Sous Chef and the management team to lead and oversee the restaurant kitchen and team. You’ll oversee all aspects of kitchen operations, including food preparation, staff training, performance reviews, inventory management, and collaborating on menu innovations. You’ll play a key role in upholding high standards of food quality, safety, and service, ensuring an exceptional guest dining experience and maintaining a smooth, collaborative environment between front and back-of-house teams.

Key Responsibilities:
(This is a general guideline; additional duties may be assigned).

• Leadership: Manage and train kitchen staff, building a motivated, high-performing team. Oversee scheduling and conduct regular performance reviews. Ensure appropriate staffing levels, particularly during peak periods and special events. Collaborate with the front-of-house team to deliver exceptional guest experiences.
• Daily Operations: Direct day-to-day kitchen operations, ensuring efficiency, cleanliness, and compliance with all health and safety regulations. Maintain inventory and supplier relationships, managing stock levels and cost-effective purchasing. Collaborate on seasonal, LTO, and other special menu developments. Supervise meal service and guest satisfaction during manager-on-duty shifts. Monitor labor costs, support upselling initiatives, and oversee team member cash-outs during MOD shifts.

Required Qualifications:

• 1+ year of experience in a supervisory or management role is preferred.
• Proven hands-on cooking experience in a fast-paced, guest-focused environment.
• Strong leadership, communication, and problem-solving skills.
• Knowledge of kitchen health, safety, and hygiene standards is a plus
• Experience with inventory systems and POS technology is preferred.
• Familiarity with food and labor cost management, purchasing, and staff scheduling is preferred.
• Availability to work mornings, evenings, weekends, and holidays.

Physical Requirements:

• Ability to stand and walk for extended periods (8+ hours) during shifts, maintaining focus and energy throughout.
• Regularly required to bend, stoop, reach, and lift items up to 25 pounds without assistance.
• Ability to move quickly and efficiently in a fast-paced kitchen environment, often navigating between front-of-house and back-of-house areas during peak service times.
• Comfortable working in varying temperature conditions, including heat from cooking equipment and fluctuating kitchen temperatures.
• Ability to perform tasks requiring precision and dexterity, such as handling utensils, knives, and kitchen tools safely and effectively.

Ready to lead, inspire, and be part of a dynamic team culture?
Apply today and join the Batley’s Grill & Bar family!