Own BOH standards across 18 Joud Coffee outlets + CPU. Build the system, train sous chefs, audit execution, and lock consistency: same taste, same portion, same plating—every outlet, every day.
This is not a single-outlet Head Chef role. This is a multi-unit culinary leadership position focused on standardization, training, auditing, and quality control across the network.
Role Overview
You will own BOH performance end-to-end, lead outlet Sous Chefs and the CPU Sous Chef, and ensure a consistent guest experience across all locations. Your success will be measured by execution consistency, food quality, and operational discipline.
Scope of Responsibility
- Multi-outlet BOH operations.
- CPU coordination through CPU Sous Chef.
- Menu categories: breakfast, sandwiches, desserts, and café items.
- Hybrid execution: in-café final cooking & plating + CPU-supplied bases, sauces, and components.
Key Responsibilities
1) Culinary Standards & Documentation
Create and enforce a single source of truth for BOH execution:
- Master recipes (CPU + café)
- Menu build cards (portion sizes, assembly order, cook times).
- Plating standards with reference photos
- Station SOPs (breakfast, hot line, pantry, desserts)
- Holding and discard rules (quality-first approach).
Outcome: Zero improvisation, consistent execution on every shift.
2) Training System (Train the Trainers)
Build a structured, scalable BOH training framework:
- Train-the-trainer programs for outlet Sous Chefs and CPU Sous Chef.
- BOH onboarding pathway and station certifications.
- Monthly refreshers on drifting menu items
- Practical skills assessments (hands-on, not paperwork-only).
Outcome: Every outlet team executes identically.
3) Multi-Outlet Quality Audits & Corrective Actions
Implement a disciplined quality control loop:
- Weekly BOH audits with scorecards.
- Random plate checks against photo standards.
- Line checks (opening and mid-shift).
- Corrective action plans with ownership and deadlines.
Outcome: Issues are identified early and fixed permanently.
4) CPU ↔ Outlet Integration & Quality Gates
Work closely with the CPU team to protect consistency:
- CPU product specifications and release checks.
- Outlet receiving QC (temperature, labels, batch codes, expiry).
- Clear hold/reject rules and escalation process
- Batch-level feedback loop for continuous improvement.
Outcome: CPU variability never impacts guest experience.
5) Menu Rollouts & Operational Readiness
- Lead seasonal and new menu launches across all outlets.
- Pilot → refine → deploy rollout methodology
- Ensure equipment, tools, portions, and recipes are aligned network-wide.
Outcome: Smooth launches with zero operational chaos.
6) BOH Hygiene, Food Safety & Discipline
- Enforce HACCP, allergen controls, labeling, and hygiene standards.
- Maintain BOH cleanliness, organization, and service readiness.
- Build a culture of accountability, performance, and ownership.
Requirements
- Proven experience in multi-unit culinary leadership (Executive Chef, Group Chef, Culinary Operations).
OR a strong single-unit Head Chef ready to step up with proven systems and training capability. - Strong breakfast and café operations experience (high-volume, multi-daypart)
- Proven ability to standardize recipes and convert them into SOPs and training tools
- Experience leading and coaching teams through Sous Chefs.
- Solid food safety and HACCP knowledge
- Strong English communication skills (Arabic is a plus).
- Willingness to travel between outlets and work flexible hours during key periods.
