Head Chef – Salad & Sandwich
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Key skills for this role
About the Role
The Hub seeks an experienced Head Chef to lead cold kitchen operations, specializing in salads, sandwiches, wraps, and healthy meals. The role involves supervising staff, developing menus, ensuring food quality and hygiene, and managing inventory.
Key Skills for This Role
Responsibilities
- Lead and supervise daily operations of the Salad & Sandwich section
- Prepare and oversee production of fresh salads, sandwiches, wraps, bowls, and cold food items
- Develop new recipes and seasonal menu items
- Ensure consistency in taste, portioning, and presentation
- Train, motivate, and supervise kitchen staff
- Prepare daily production schedules and assign tasks
- Monitor inventory levels, stock rotation, and minimize food waste
Requirements
- Minimum 5 years of culinary experience
- Minimum 2 years as Head Chef, Sous Chef, or Kitchen Supervisor
- Strong experience in salad, sandwich, healthy food, deli, café, or cold kitchen operations
- Excellent knowledge of food safety, HACCP, and hygiene standards
- Strong leadership, communication, and team management skills
- Experience in menu development and recipe standardization
- Good understanding of food costing and inventory management
Full Job Posting
Job Overview
- We are looking for an experienced and passionate Head Chef (Salad & Sandwich) to lead our cold kitchen operations.
- The ideal candidate will have extensive experience in preparing premium salads, sandwiches, wraps, dressings, and healthy meal options while maintaining high standards of food quality, hygiene, and presentation.
Responsibilities
- Lead and supervise the daily operations of the Salad & Sandwich section.
- Prepare and oversee the production of fresh salads, sandwiches, wraps, bowls, and cold food items.
- Develop new recipes and seasonal menu items to enhance the customer experience.
- Ensure consistency in taste, portioning, and presentation according to company standards.
- Train, motivate, and supervise kitchen staff.
- Prepare daily production schedules and assign tasks efficiently.
- Monitor inventory levels, stock rotation (FIFO), and minimize food waste.
Requirements
- Minimum 5 years of culinary experience, including 2 years as a Head Chef, Sous Chef, or Kitchen Supervisor.
- Strong experience in salad, sandwich, healthy food, deli, café, or cold kitchen operations.
- Excellent knowledge of food safety, HACCP, and hygiene standards.
- Strong leadership, communication, and team management skills.
- Experience in menu development and recipe standardization.
- Good understanding of food costing and inventory management.
Work Location
- In person
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