Job Summary
We are seeking a passionate and experienced South Indian Chef & Operating Business Partner to lead culinary excellence and drive the success of our South Indian cuisine operations. This dynamic role combines expert culinary skills with strategic business management, ensuring authentic flavors, exceptional food quality, and outstanding customer experiences. As a key leader, you will oversee daily kitchen operations, manage a talented team, and develop innovative menu offerings that celebrate South Indian culinary traditions. Your energetic leadership will inspire your team to deliver memorable dining experiences while maintaining high standards of food safety, sanitation, and cost control. This role offers an exciting opportunity to shape a thriving food business rooted in rich cultural flavors and hospitality excellence.
Responsibilities
- Lead the preparation and presentation of authentic South Indian dishes, ensuring adherence to traditional recipes and high-quality standards.
- Supervise kitchen staff, including cooks, sous chefs, and support personnel, fostering a collaborative and motivated team environment.
- Oversee all aspects of food production, from ingredient sourcing and inventory management to portion control and food safety sanitizing procedures.
- Manage daily kitchen operations, including shift management, scheduling, and ensuring compliance with health and safety regulations.
- Develop innovative menu concepts that highlight regional flavors while catering to diverse customer preferences.
- Control costs through effective inventory management, waste reduction, and budgeting strategies to maximize profitability.
- Maintain impeccable standards of food handling, sanitation, and safety protocols aligned with industry regulations.
- Collaborate with business partners on marketing initiatives, event catering, and expansion opportunities to grow the brand presence.
- Monitor customer feedback and service quality to continuously improve dining experiences in both restaurant and catering settings.
Qualifications
- Proven culinary expertise in South Indian cuisine with extensive experience in food production and menu planning.
- Strong background in restaurant management or hospitality leadership with supervising experience.
- Familiarity with banquet operations, catering services, and fine dining environments is highly desirable.
- Demonstrated skills in inventory control, cost management, and food safety sanitizing procedures.
- Experience managing teams as a chef or kitchen leader within the food industry or restaurant sector.
- Knowledge of dietary requirements related to South Indian dishes and ability to adapt menus accordingly.
- Excellent leadership qualities with the ability to motivate staff and foster a positive team culture.
- Strong understanding of food service management practices including shift management, food handling, and inventory management.
Location: Riverside County, California
Employment Type: Part-Time
Compensation: $22/hour, up to 30 hours per week
Ownership Opportunity: Up to 20% ownership in the restaurant operation, based on the candidate's level of investment and overall role
About the Opportunity
We are developing a new authentic South Indian restaurant concept in Riverside County, California, with the goal of opening our first location as a successful proof of concept and eventually expanding the brand into multiple locations and franchising.
We are looking for an experienced, authentic South Indian Chef who wants to be more than an employee. This is an opportunity for the right individual to become a key part of building the restaurant from the ground up and potentially earn up to 20% ownership in the store operation, depending on their level of financial investment, experience, responsibilities and overall contribution.
The ideal candidate will have strong knowledge of authentic South Indian cuisine, a passion for food, excellent kitchen management skills and a friendly, professional personality. We are looking for someone who can work closely with the ownership team to develop the menu, establish kitchen systems and help build a restaurant that can eventually be replicated and franchised.
What You Will Be Responsible For
As the Founding Chef & Operating Partner, you will play a central role in developing and operating the restaurant.
Menu Development
- Create and develop an authentic South Indian restaurant menu.
- Develop signature dishes that can become core products for the brand.
- Establish recipes, portion sizes, preparation procedures and presentation standards.
- Develop food costing and pricing recommendations.
- Help create seasonal, catering and special-event menus.
- Maintain authenticity while making the menu approachable to a broad customer base.
Kitchen Management
- Lead the day-to-day kitchen operation.
- Establish efficient food preparation and cooking procedures.
- Maintain consistent food quality, taste and presentation.
- Ensure compliance with food safety and sanitation requirements.
- Develop kitchen SOPs and recipes that can eventually be replicated at additional locations.
- Maintain a clean, organized and professional kitchen environment.
Staff Management
- Recruit, interview and help hire kitchen employees.
- Train and supervise kitchen staff.
- Create kitchen schedules and manage staffing requirements.
- Establish performance expectations and maintain accountability.
- Develop a positive and professional kitchen culture.
- Cross-train employees to create an efficient and flexible team.
Inventory & Supplies
- Manage food and kitchen supply inventory.
- Establish appropriate par levels.
- Place daily and weekly food orders.
- Work with approved vendors and suppliers.
- Monitor food costs and minimize waste.
- Inspect deliveries for quality and accuracy.
- Maintain accurate inventory records.
Catering
- Manage incoming catering orders.
- Coordinate food preparation and packaging for catering.
- Develop catering menus and packages.
- Coordinate staffing and logistics for larger catering events.
- Participate in and oversee on-site catering events when required.
- Ensure catering customers receive the same quality and service standards as restaurant customers.
Customer Experience
- Interact professionally and positively with customers.
- Be comfortable explaining South Indian dishes and ingredients to customers who may be unfamiliar with the cuisine.
- Listen to customer feedback and identify opportunities for menu and service improvements.
- Represent the restaurant professionally at catering events and community activities.
Candidates with strong South Indian culinary experience and an entrepreneurial mindset are strongly encouraged to apply.
Pay: From $24.00 per hour
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
