Head ChefA Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution.
Primary Responsibilities:- Direct kitchen operations, including food preparation, cooking, and cleanup.
- Assign tasks; supervise chefs and cooks in the preparation and presentation of food.
- Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
- Resolve issues as they arise so that customers continue to receive their orders in a timely manner.
- Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen.
- Plan menus and set prices making adjustments as needed based on the availability of ingredients.
- Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
- Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment.
- Direct monthly inventory.
- Maintain vendor relationships.
- Recruit, hire, and train chefs, cooks, and kitchen staff.
- Maintain kitchen equipment; schedule repairs and additional maintenance as needed.
- Perform all duties as assigned.
- Knowledge, Skills, & Abilities:* Education/Certifications:
- Associate degree in culinary arts or equivalent required.* Experience:
- Five years of hospitality or related experience.* Skills/Competencies:
- Ability to inspire, develop and mentor employees for personal and professional growth.
- Demonstrated Time Management excellence.
- Computer Skills -- MS Office, Scheduling Software
- Well-versed in Store Operations, Finances, and Ethical Business Practices
- Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.
Physical Requirements:
When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
