Title: Head Chef
Positions Available: 1
Zip Code: 77523
Main Purpose of the Job: Accountable for the overall success of the daily kitchen operations.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions.
Works to continually improve customer and employee satisfaction while maximizing financial performance in all areas of responsibility.
Elaboration and supervision of the operating and administrative budget.
Supervises all kitchen areas to ensure a consistent, high-quality product is produced.
Responsible for guiding and developing staff including direct reports.
Must ensure sanitation and food standards are achieved.
Areas of responsibility comprise overseeing all food preparation areas.
Main Duties/Core work activities:
Setting and Ensuring Culinary Standards and Responsibilities are met at Restaurant.
Leads kitchen management team.
Provides direction for all day-to-day operations.
Understands employee positions well enough to determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Encourages and builds mutual trust, respect, and cooperation among team members, serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
Establishes and maintains open, collaborative relationships with employ and ensures employees do the same within the team.
Supervises an coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.
Manages department controllable expenses including food costs, supplies, uniforms, and equipment.
Participates in the budgeting process for areas of responsibility.
4+ years’ experience in the culinary field, gastronomy, food, and beverage, or related professional area is preferred. Or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major.
Proficient knowledge in the following dimensions of restaurant functions: reducing cost, food planning, preparation, and delivery; purchasing, sanitation, security, company policies, process and procedures, development of reports, POS, inventory, personnel management: recruitment, hiring, training and developing, record-keeping etc.
Food and beverage knowledge in upscale concepts, fine dining, or prestige brand restaurants.
Experience managing kitchen with high volume production and service
Experience leading and managing pre-opening operations for restaurants
Experience creating menus, menu development, and special dishes.
Experience with planning and managing private events, and catering events from a culinary perspective.
Experience in a similar job position managing a kitchen team with 20-30 employees in charge.
Must be SERV Safe certified.
Please send your resume to email@example.com to be matched.