BURN designs, manufactures, and distributes aspirational fuel-efficient cooking products that save lives and forests in the developing world.BURN has revolutionized the global cookstove sector by proving the business case for selling a high quality, locally manufactured and unsubsidized cookstoves.Since 2013, BURN has sold 200,000+ high quality, locally manufactured and unsubsidized jikokoas â„¢ stoves in East Africa. These stoves have helped 1,000,000+ beneficiaries save $39 million in fuel expenditures and 626,221 tons of wood while reducing indoor air pollution by 65%. BURN currently sells ~10,000 stoves per month and intend to double sales by the end of 2017.About the role Burn is looking for a Head Chef who will oversee all kitchen and cafeteria operations, ensuring high standards of food quality, hygiene, cost control, and operational efficiency. The role also involves leading kitchen staff, managing inventory and procurement processes, and driving continuous improvement across food service operations. Duties and Responsibilities Oversee overall kitchen operations and ensure efficient coordination of all activities. Ensure consistent food quality, taste, portioning, and presentation across all meals. Develop and implement menus that are cost-effective, nutritious, and aligned to operational needs. Ensure strict compliance with food safety, hygiene, and sanitation standards. Control kitchen costs and ensure operations remain within approved budget limits. Monitor food preparation processes to ensure quality, consistency, and adherence to standards. Monitor inventory levels and oversee procurement planning and stock control. Process SRQs and PRs using Microsoft Dynamics NAV. Prepare and analyze daily, weekly, and monthly reports on food cost, consumption, and wastage. Identify opportunities to reduce food wastage and improve operational efficiency. Lead staff training, supervision, and performance management. Ensure proper planning and allocation of kitchen resources across all shifts. Handle escalated operational issues and resolve food quality or service complaints. Maintain and improve the cafeteria’s operational standards and service quality. Ensure proper use, maintenance, and safety of kitchen equipment and facilities. Drive continuous improvement in kitchen processes and productivity. Other duties assigned by management. Skills and Experience Diploma/Degree in Culinary Arts, Hospitality, or related field Minimum 2–5 years’ experience in a commercial/institutional kitchen Experience managing high-volume food production Strong leadership and team management skills Knowledge of food safety and hygiene standards Basic experience with ERP systems (e.g. Microsoft Dynamics NAV) Proficiency in Microsoft Excel