Head Chef

Head Chef

About the role

The Head Chef is responsible for all aspects of the kitchen such as BOH operations, recipe management, financial responsibility, portion and inventory control, food quality, and employee supervision. The Head Chef provides leadership, training, and hands-on management of the kitchen staff. They ensure the kitchen runs smoothly and customers have excellent dining experiences while ensuring all Cru Hospitality Group’s standards are upheld or exceeded. The role of Head Chef is one that can elevate the experience offered by the entire operation.

Responsibilities

• Supervise daily back of house restaurant operations, including food prep, cooking, stocking, inventory, and safety procedures
• Execute the vision of the menu as directed by CHG
• Provide proper and continuous training to all line staff members and service team members and model proper skills as well as behavior
• Manage the entire kitchen staff and guide them to deliver quality food in a timely manner
• Successfully executes all food service operations and daily kitchen operations, including serving as Expeditor
• Provides direction to kitchen staff, ensuring execution of all employee duties
• Ensures compliance with all health and fire department regulations
• Implements and manages kitchen and restaurant policies and procedures
• Ensures that kitchen staff maintain a clean and organized station at all times and are keeping their stations stocked and supplied
• Participates in daily and monthly inventory process
• Uses in-house systems to order and receive food and supplies
• Learns and educates themselves on food, cooking, and industry trends
• Leads and participates in the hiring process for all kitchen staff : includes posting job opportunities, interviewing, and onboarding new hires
• Maintains the highest quality, consistent product standards
• Demonstrates great hospitality by example
• Affirmative action statement: Cru Hospitality Group is an equal opportunity employer and does not discriminate against applicants based on race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other characteristic protected by law.

Qualifications

• Strong knowledge of & skills in cooking, food handling, food preparation, kitchen maintenance
• Strong knowledge of food, culinary terms, and the restaurant industry
• Sincere hospitality and teamwork
• Intuitive as to where their help is most needed
• Strong communication skills
• Coachable
• Be the Example

Benefits

This role reports to the General Manager of the location.

Pay

Pay Range: $55,000 - $65,000 per year

Schedule

Not specified

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