Grungy Mexican Grill is an operating Mexican restaurant in Tabuk with a growing customer base and a menu that people already enjoy, especially our tacos and burritos. We are looking for a Head Chef / Menu Development Chef who can take ownership of the food side of the business. This role is not only about cooking; it is about improving the menu, creating new items, testing ideas, listening to customers, and helping the restaurant continue to grow. Success in this role means keeping the menu fresh, improving food quality and consistency, creating items customers love, removing items that are not working, and training the team to execute new dishes properly. The chef will work directly with the owner and support a small, committed team of 5 people. While the owner manages the business side, including marketing, purchasing, accounting, operations, and quality, this role will focus mainly on food development, menu improvement, and kitchen execution.
Responsibilities Develop new menu items, limited-time offers, seasonal items, and combos. Improve existing menu items based on sales performance and customer feedback. Review sales weekly, test new ideas, keep successful items, and remove weak items. Create simple recipe cards for new items, including portioning, steps, and plating. Train the team on new items to ensure consistency, speed, and quality. Monitor food quality and make sure standards are followed. Understand customer preferences and turn feedback into practical menu improvements. Support costing, portion control, and operational practicality for new items. Help make the restaurant stand out through better food, new flavors, and continuous improvement.
Qualifications Strong understanding of Mexican flavors and Mexican-style food. Experience as a chef, head chef, or menu development chef is preferred. Passion for cooking, testing recipes, and creating new food ideas. Able to adapt flavors and menu items to what customers enjoy. Good understanding of costing, portion control, and kitchen practicality. Comfortable using sales data and customer feedback to guide menu decisions. Able to train and support a team in a clear and respectful way. Hands-on, creative, organized, and committed to food quality.