Head Chef

Subby’s is seeking an experienced and passionate Head Chef to lead and manage all kitchen operations. The Head Chef will be fully responsible for the daily operation of the kitchen, including food preparation, staff supervision, inventory management, food quality control, kitchen cleanliness, and maintaining consistent standards across all menu items.

Subby’s specializes in flavorful Creole and comfort-style dishes including fried rice, chowmein, sweet and sour chicken, baked chicken, mac and cheese, Alfredo pasta, pizza, lasagna, and other signature menu items. The ideal candidate must have strong leadership skills, excellent culinary knowledge, and the ability to maintain high-quality food in a fast-paced environment.

• Proven experience as a Head Chef, Sous Chef, or Kitchen Manager.

• Strong knowledge of Creole cuisine and comfort-style dishes.

• Ability to manage a fast-paced kitchen environment.

• Strong leadership and staff management skills.

• Excellent organizational and time management abilities.

• Knowledge of food safety and sanitation standards.

• Ability to maintain consistency and high-quality food production.

Preferred Qualifications

• Culinary certification or formal culinary training is an asset.

• Experience in restaurant, fast food, or catering operations preferred.

Kitchen Management

• Fully manage and oversee daily kitchen operations.

• Ensure the kitchen operates efficiently, safely, and professionally at all times.

• Supervise, train, schedule, and manage kitchen staff.

• Maintain discipline, teamwork, and productivity within the kitchen.

Food Preparation & Quality Control

• Prepare and oversee the preparation of all menu items to company standards.

• Ensure food quality, taste, presentation, and portion sizes remain consistent and of the highest standard.

• Monitor food preparation processes to maintain freshness and quality.

• Ensure all dishes are prepared and served in a timely manner.

Inventory & Pantry Management

• Maintain proper pantry organization and stock control.

• Monitor inventory levels and ensure adequate weekly restocking of ingredients and supplies.

• Reduce waste and manage food costs efficiently.

• Coordinate with management or purchasing staff regarding inventory needs and shortages.

Health & Safety

• Ensure the kitchen is kept clean, sanitary, and compliant with food safety standards.

• Enforce proper food handling, storage, and hygiene procedures.

• Ensure kitchen equipment is properly maintained and used safely.

Menu & Operational Support

• Assist with menu improvements, recipe consistency, and food cost control.

• Support management in improving kitchen efficiency and customer satisfaction.

• Monitor kitchen performance and address operational issues promptly.