Head Chef/Kitchen Manager – Kitchen Operations & Administration

Permanent/ Full-time

Position Summary

The Head Chef – Kitchen Operations & Administration at Skýra Retreat is responsible for overseeing the operational and administrative functions of the kitchen while working closely with the Dinner Service Head Chef to ensure seamless daily operations. In addition to administrative leadership, this role actively participates in daily kitchen operations by working scheduled shifts alongside the culinary team. The position focuses on procurement, compliance, workforce planning, and maintaining the highest standards of food safety and hygiene while ensuring efficient and high-quality food production.

Key Responsibilities

Kitchen Operations

• Perform scheduled shifts in the kitchen, leading by example and supporting daily food preparation and service.
• Ensure food is prepared and presented according to established quality standards and recipes.
• Maintain a safe, clean, and efficient kitchen environment during all shifts.
• Support the team during busy service periods and provide hands-on leadership. Maintain all hygiene, food safety, and health compliance documentation.
• Ensure the kitchen complies within Finnish food safety regulations and company standards.
• Manage HACCP records, temperature logs, cleaning schedules, and other regulatory documentation.
• Prepare for internal and external hygiene audits and implement corrective actions when required.

Operational Management

• Manage and oversee all kitchen purchasing and supplier orders.
• Monitor inventory levels and ensure timely replenishment of food, beverages, and kitchen supplies.
• Control stock levels, minimize waste, and support cost-effective purchasing practices.
• Coordinate with suppliers to ensure product quality, pricing, and delivery schedules.
• Work in close partnership with the Dinner Service Head Chef to ensure smooth coordination between kitchen production and service operations.
• Support menu implementation by ensuring the availability of ingredients and operational readiness.
• Communicate effectively with front-of-house and management teams to optimize guest satisfaction.
• Lead, coach, and motivate the kitchen team through both administrative oversight and hands-on participation.
• Promote a positive, collaborative, and professional working environment.
• Support continuous improvement initiatives within kitchen operations.
• Assist in developing efficient procedures that improve productivity and maintain quality standards.

Qualifications

• Previous experience as a Head Chef, Sous Chef or Kitchen Manager in a high-quality food service environment.
• Strong knowledge of food safety regulations, HACCP, and hygiene management.
• Experience with purchasing, inventory control, and supplier management.
• Excellent organizational and administrative skills.
• Strong leadership, communication, and problem-solving abilities.
• Ability to balance administrative responsibilities with regular hands-on kitchen shifts.
• Proficiency with inventory, scheduling, and administrative software is an advantage.
• Finnish & English fluency; Other languages are bonus

Salary:

Will be negotiated based on applicants’ experiences