Head Chef

About the role

Exercise judgment to plan, coordinate, and schedule the production of upscale and specialty menu items in a high volume catering / restaurant operation.

Education and Experience

• Advanced knowledge of cooking techniques and procedures equivalent to 1-2 years of formal food service training or equivalent work experience is necessary.
• At least 3 years additional upscale and high volume restaurant or catering cooking experience is required, including management experience.
• Must have good organizational skills and previous experience directing and assigning work to support staff.

Responsibilities

• Plan and coordinate the preparation and production of food for various catered functions, restaurant and food courts, such as dinners, luncheons, banquets and receptions.
• Use judgment to determine production schedule for events occurring simultaneously and at various locations.
• Assign tasks to cooking staff and monitor progress.
• Use judgment to determine food production quantities for events / restaurant while keeping waste at a minimum.
• Prepare and cook a variety of ordinary and specialty foods including all kinds of meat, poultry, seafood, soups, gravies / sauces, salads, fruits and vegetables, gourmet desserts, etc.
• Determine plate / food presentation, such as garnish, display, etc.
• Assist and instruct support staff in methods, procedures and use of equipment.
• May complete weekly inventory of food product.
• Determine product needs and use computer to order produce, dairy, and commissary goods.
• Determine daily restaurant specials for upscale location.
• Observe safety and health regulations and maintain highest standards of sanitation.
• Gather food, equipment and supplies for delivery to functions.
• Deliver food / supplies to event rooms.
• Assist with developing menus for catering operations and restaurant.
• Review new cookbooks and industry magazines to keep current with new trends, methods, etc.

Physical Requirements

• Standing, bending, stooping, walking, lifting between 15 – 50 pounds daily.

Tools/Equipment

• Operate all equipment used in the kitchen including food slicer, grill, steamer, ovens, deep fryer.
• Drive a truck or van if necessary.