Head Chef

Head Chef

Supervision of Employees

 Oversees all kitchen staff.

 Directs all kitchen staff to perform appropriate tasks based on their skill level.

 Assists Director of Food and Beverage in periodical evaluations of kitchen staff

 Trains and mentors, all other kitchen staff

 Works with Director of Food and Beverage in hiring talented and motivated kitchen staff.

Kitchen Operation

 Controls and directs the food preparation process and any other relative activities.

 Full knowledge and enforcement of Food Code Laws

 Communicates with Director of Food and Beverage on necessary repairs, equipment, and dishware needs.

 Inspects supplies, equipment, and work areas for cleanliness and functionality.

 Monitors sanitation practices and follows kitchen safety standards.

Quality Control

 Develops menus and specials to satisfy the targeted demographic, while maintaining a high level of quality and creativity

 Approves and polishes dishes before they reach guests during service.

 Assures that customers’ needs and preferences are being met.

 Prioritizes quality and efficiency for all items produced by the kitchen.

 Produces menu items in an effective and timely manner.

Inventory and Budget Control

 Works within the given budget for all food and equipment ordering.

 Plans and orders equipment or ingredients according to identified shortages using strategic methods of cost control.

 Manages relationships with distributors and resolves issues with vendors promptly or reports issues to Director of Food and Beverage when necessary or if there are consistent issues.

 Provides an inventory count to the Director of Food and Beverage

Job Types: Full-time, Part-time

Pay: From $25.00 per hour

Experience level:

• 1 year

Pay rate:

• Hourly pay

Shift:

• Evening shift

Weekly day range:

• Every weekend
• Weekends as needed

Work setting:

• Fine dining restaurant

Work Location: In person