Executive Head Chef

About the role

The Head Chef is accountable for supervising the kitchen efforts, including all food preparation and personnel management in the absence – or on behalf of – the Sous Chef or Executive Chef. This position maintains product consistency in the absence of the Sous Chef or Executive Chef. The Head Chef is an experienced position in the kitchen with the ability to use all equipment as necessary, and possess the training and skills to perform all tasks to achieve the highest quality at the Chef’s discretion.

Responsibilities

• Acts as the personnel manager in place of the Sous Chef and/or Executive for the relevant shift.
• Oversees and executes kitchen open and close procedures.
• Assumes 100% responsibility for quality of product served.
• Interviews, hires, onboards, and trains new kitchen employees.
• Plans menus and utilization of food surpluses, taking into consideration probable number of guests, marketing conditions, popularity of various dishes, etc.
• Oversees food input procurement and inventory monitoring and maintenance.
• Collaborates with restaurant management team to ensure entire pub workforce across front of house and back of house coordinates seamlessly.
• Drives and enforces consistent quality and safety standards.

Skills and Abilities

• Thorough knowledge of food and beverage industry including back-of-house operations.
• Ability to manage personal responsibilities in a high-stress, fast-paced working environment.
• Ability to operate all equipment in the kitchen.
• Ability to follow oral and written instructions.
• Significant experience in professional chef and kitchen management roles.
• Ability to learn and operate new systems/software for scheduling and inventory management.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to interpret an extensive variety of technical instructions in different forms.
• Proficient with Microsoft Office and other office-related software.
• Thorough understanding of food cost and labor cost equations.
• Ability to quickly and efficiently cost finished plates (for specials, etc.).
• Understanding of multiple departments and knowledge to efficiently execute service (restaurant line, prep, catering, banquets).
• Leverage a strategic business mindset to identify, lead, and cultivate new revenue streams outside of the Boise Brewpub that will continue to drive growth and expand brand presence locally (e.g., partnerships, promotional opportunities).

Education and Experience Requirements

• Culinary degree preferred but not required.
• Previous kitchen management experience with a strong background in both menu development and business/budgeting experience required.

Physical Requirements

• Work takes place in hot, wet, humid, and loud environments for long periods of time.
• Conducts work in a standing position; job requires frequent standing, walking, bending, stooping, and lifting up to 60 lbs repetitively.
• Requires the ability to manipulate large quantities of food, dishware, cookware, etc. with hands.