Head Chef

Chef

The Chef will oversee the daily kitchen operations, partner with the Culinary Director to create an innovative menu, train and lead the kitchen staff, and prepare and/or coordinate the preparation of food ordered by guests.

Responsibilities

• Hires, trains and/or oversees training of entire kitchen staff.
• Oversees schedules for kitchen staff including PTO.
• Supervises work product from kitchen and back-of-house staff.
• Delegates and ensures completion of daily tasks.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with company policy.
• Oversees the operations of the kitchen and back-of-house, ensuring that food, presentation, and plating are of the highest quality and are prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Manages food and labor costs.
• Maintains kitchen budget.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment, recommending repairs or replacements as needed.
• Design and implement back up plans when employees are out and during surges in volume.
• Affords assistance to the Culinary Director in creating and modifying the restaurant’s menu based on food trends, food costs, and seasonal availability.
• Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.
• Performs other related duties as assigned.

Required Knowledge/Skills/Abilities

• Ability to produce an excellent culinary and restaurant experience for guests.
• Extremely creative.
• Excellent verbal and written communication skills.
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
• Understanding of P&L’s, labor, purchasing, vendors, and quality control while providing results in revenue.

Qualifications/Education

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional chef.
• 4+ years of culinary managerial experience required including training and development.