Head Chef

Compensation

Salary Range: $78,000 - $90,000 Base Salary Plus Overtime (BOE)

About the role

The Head Chef oversees food preparation, managing people, keeping an eye on supplies, enforcing safety and cleanliness, liaising with the head chef and front of house, demonstrating solid culinary technique, leadership and communication skills, problem-solving under pressure, and maintaining organizational skills and professionalism.

Responsibilities

• Overseeing food preparation: Ensuring every dish meets the restaurant's standards for taste, portion, and presentation.
• Managing people: Writing schedules, assigning tasks, training newcomers, mediating conflicts, and keeping the kitchen staff motivated and focused.
• Keeping an eye on supplies: Managing inventory, ordering, and equipment maintenance to ensure freshness and tool condition.
• Enforcing safety and cleanliness: Upholding food safety rules, monitoring cooking temperatures, proper storage, and hygiene practices.
• Liaising with the head chef and front of house: Translating head chef's ideas into practical instructions and communicating with servers or managers to resolve issues quickly.
• Demonstrating solid culinary technique: Executing and teaching a wide range of cooking methods, including sautéing, roasting, pastry, and plating.
• Leading and communicating: Motivating a diverse team, giving clear instructions, and providing constructive feedback.
• Solving problems under pressure: Staying calm in chaotic kitchens, adjusting plans on the fly, and resolving issues without compromising quality.
• Maintaining organization: Tracking inventory, scheduling staff, and coordinating multiple orders simultaneously.
• Exhibiting professionalism: Setting a positive tone for the kitchen, modeling punctuality, cleanliness, and respect for colleagues.

Qualifications

A bachelor's degree in culinary arts or a related field is preferred, along with extensive experience in a professional kitchen setting. Must have a proven track record of success in supervising kitchen staff and managing operations.

Skills

• Strong culinary technique and ability to execute and teach various cooking methods.
• Effective leadership and communication skills to motivate and manage a diverse team.
• Problem-solving abilities to handle unexpected challenges in a fast-paced environment.
• Organizational skills to manage inventory, schedules, and multiple tasks efficiently.
• Professionalism and attention to detail in maintaining a clean and safe kitchen environment.

Benefits

• Medical Plans
• Prescription Plan
• Critical Illness Insurance
• Accident Injury Insurance
• Hospital Care Insurance
• Dental Insurance
• Vision Insurance
• Wellness Support
• Health Savings Account
• Flexible Spending Accounts
• Basic Life and AD&D Insurance
• Voluntary Short-Term Disability Insurance
• Identity Theft Insurance
• Employee Assistance & Wellness Support Program
• 401(k)
• Pet Insurance
• Legal Services
• Holiday Pay