Outlet Chef - Noodle Bar

Job Description

The Chef is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve food service goals.

ESSENTIAL FUNCTIONS

• Responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
• Hires, trains, motivates, evaluates, and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
• Maintains department objectives, standards, guidelines and budget to ensure proper management of department.
• Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
• Maintains food quality and consistency according to recipe and HAACP standards.
• Develops menu changes to ensure variety and food quality.
• Maintains storage of food items to ensure quality of food and compliance with health requirements.
• Assists in other kitchen areas on a relief basis as necessary.
• Operates, maintains, and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis.
• Perform work regularly and predictably.
• Attend and participate in meetings, completing follow-up as assigned.
• Other duties as assigned.

Qualifications

• 5 years as a chef or cook in a fast-paced restaurant environment, preferably with Asian cuisine.
• Strong understanding of food safety and sanitation standards.
• Excellent culinary skills, with a passion for creating innovative dishes.
• Ability to work collaboratively in a team and communicate effectively under pressure.
• Culinary degree or equivalent certification is preferred.