Restaurant Chef

About the Role

The Restaurant Chef coordinates, supervises, and directs all aspects of food production for assigned outlets, ensuring profitable operations, high-quality products, and exceptional service while upholding company standards in food preparation, sanitation, and portion control.

Responsibilities

• Oversee daily operations of kitchen and food production areas, ensuring portion size, taste, temperature, presentation, and recipe standards are consistently met.
• Ensure compliance with requisition and ordering procedures.
• Maintain knowledge of daily forecasts and customer counts to manage par stock levels and staffing needs.
• Monitor food costs, inventory levels, waste, and portion control to support departmental profitability.
• Monitor product receiving and storage to ensure quality, freshness, proper rotation, and appropriate storage procedures.
• Ensure compliance with all food safety, sanitation, and health department regulations, including proper food handling, storage, labeling, and temperature control.
• Respond promptly to guest complaints and take appropriate action to resolve concerns.
• Monitor kitchen equipment and facilities, report maintenance needs, and communicate with Engineering to ensure issues are addressed.
• Prepare and submit required reports in a timely manner.
• Participate in departmental and leadership meetings as requested.
• Ensure recipes, preparation methods, product specifications, and presentation standards are consistently followed.
• Implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Actively recruit, train, coach, and develop associates to achieve optimal performance and growth opportunities within the company.
• Conduct performance reviews in line with company standards.
• Prepare and manage associate schedules based on business levels, forecasts, and operational needs.
• Monitor labor levels to ensure appropriate staffing while maintaining operational and financial goals.
• Create and maintain a professional, educational, and positive kitchen environment.
• Promote a safe working environment and ensure associates follow all safety, food safety, and sanitation procedures.
• Collaborate with other F&B managers and communicate effectively regarding operational needs and issues.
• Consistently make decisions in the best interest of guests, associates, and the organization.
• Perform all other duties as requested.

Requirements

• Must be at least 18 years of age to apply.
• Associate degree in Culinary Arts or related field preferred.
• At least 5 years of progressive culinary experience in a hotel or similar environment.
• Advanced cooking skills, including strong knife-handling ability.
• Previous supervisory experience required.
• Flexible schedule with the ability to work extended hours as needed.
• Ability to promote and maintain a safe environment for guests and associates.
• Ability to speak and read English; additional languages are a plus.
• Ability to stand and walk for extended periods (up to 8–10 hours per shift).
• Frequent bending, reaching, stooping, and crouching to access ingredients, ovens, and storage.
• Ability to lift, carry, push, and pull up to 50 lbs. (e.g., pots, pans, bulk ingredients, or equipment).
• Ability to work safely around hot surfaces, open flames, steam, and sharp objects.
• Tolerance for working in hot, humid, and sometimes crowded environments.
• Ability to perform repetitive motions (e.g., chopping, stirring, plating) safely and efficiently.
• Ability to move quickly and efficiently in a fast-paced kitchen environment.