Head Chef

As The Studio Gloucester is gearing up for yet another season 2023 reopening in the next few months, we are looking for a Head Chef with experience in a high-volume, fast-paced restaurant to lead our team of the BOH staff. The Studio Restaurant prides itself on producing quality and consistency products and always striving to be better. We are looking for talented chefs with uncompromising attention to detail.

As a head chef you will oversee operations and development, manage, and oversee a team of BOH staff. The head chef will help with menu innovation, oversee the daily food preparation at restaurants and other places where food is served. They will direct kitchen staff and handle any food-related concerns, ordering, inventory, hiring and scheduling.

As the Head Chef, you will be responsible for the overall success, growth, and development of the restaurant.

Key Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation of each dish.
• Coordinating kitchen staff and assisting them as required.
• Hiring and training staff to prepare and cook all menu items.
• Enforcing best practices for safety and sanitation in the BOH, following local food safety regulations.
• Keeping track of new trends in the industry.
• Stocktaking ingredients and equipment accurately every week/month.
• Managing all phases of food orders, budgets, and quality control.
• Overseeing all aspects of the daily operations of the BOH and food production areas.
• Make cooks aware of daily forecasts and customer counts so they can be adequately prepared to serve hot and cold food on time.
• Ensuring compliance with Standard Operating Procedures.
• Preparing and submitting required reports in a timely manner.
• Assisting in banquet and special events.
• Being present during peak service hours to ensure guest satisfaction.
• Coordinating and monitoring all phases of loss prevention in the BOH areas.
• Alerting the Corporate Director and GM of any issues that arise.
• Conducting staff performance reviews following the Restaurant's standards.

Desired Qualifications & Requirements:

• 5 years of related progressive experience; or a culinary graduate with 2 years of management (Sous Chef, Executive Chef, or Executive Sous) in a high-volume restaurant hotel/resort operation.
• In-depth knowledge of food principles and best practices.
• Supports guest-first practices.
• In possession of a ServSafe certification or must obtain it within 60 days of the start date.
• Medium work lifting, carrying, pushing, or pulling objects - exerting up to 50lbs of force occasionally and/or 20lbs of force frequently.
• Effective listening and communication skills.
• Ability to multitask and prioritize to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Maintain high standards of personal appearance and grooming.
• Proven team leader with a high level of energy and motivation with a proven track record of living the company's values.
• Must effectively handle problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Understand and evaluate complex information, data, etc., from various sources to meet appropriate objectives.
• Must be able to maintain the confidentiality of information.
• Perform other duties as requested by management.

Salary and Benefits:

• Annual base salary of $75,000 - $80,000
• PTO and other employee-focused quality of life initiatives
• Employee discount

Job Types: Full-time, Contract

Pay: $75,000.00 - $80,000.00 per year

Benefits:

• Flexible schedule
• Food provided
• Paid time off

Experience level:

• 4 years
• 5 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bar
• Casual dining restaurant
• Upscale casual restaurant

Ability to commute/relocate:

• Gloucester, MA 01930: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: In person

Salary : $75,000 - $80,000