Head Chef

Title: Head Chef 

Reports to: General Manager, Director(s) of Culinary Operations, LSD Director of Culinary Operations, , LSD Directors and Partners    

Position Objective: Our Head Chef is responsible for the development, cost management, production, and execution of all Events/Catering menus as well the hiring, scheduling, and professional development of all staff within the department. 

Essential Duties and Responsibilities:

• Develop, collaborate, and execute culinary menus for Events/Catering
• Ensure proper costing, consistency, and quality.
• Enforce all labor laws (federal, state and local).
• Ensure kitchen and employees meet state and local requirements for certification and sanitation. Enforce new CDC guidelines for PPE and sanitation.
• Liaison and coordinate with the Director of Culinary Operations.
• Maintain a clean, organized, and safe kitchen.
• Manage all kitchen staff in tandem with Culinary Management, delegate appropriately to Sous Chefs as needed. Maintain positive relationships and collaboration with the culinary team.
• Monitor and maintain line plating to meet set standards.
• Coordinate with Culinary Management on kitchen purchasing and receiving.
• Coordinate with Culinary Management on monthly inventory of kitchen products.
• Coordinate with Culinary Management on training and development of kitchen staff.
• Coordinate with Culinary Management on the scheduling of hourly labor; ensure proper staffing for productivity and high standards of quality.
• Serve as a role model, lead by example and demonstrate professionalism.
• Staff knowledge and training in tandem with front of house management.
• Utilize labor effectively to meet budgets during transition period back to full capacity - Chef shifts should be active and scheduled for line, prep, and / or inside or outside expeditor
• Support, monitor, and maintain constant contact with team members who are unable to return to work, ensure their needs are heard and continue current support efforts in place.
• Coordinate with front of house staff to ensure guest expectations are exceeded
• Mastery and utilization of all software (Toast, Schedulefly, R365, Paycom)