Position Title: Head Chef
Expected Weekly Hours: 40 (off-season) - 50 (peak season)
Overview:
Join our passionate team at Bacio Italiano, a vibrant and independent restaurant dedicated to creating memorable dining experiences. As our Head Chef, you'll be the culinary heart of our kitchen, leading with creativity, efficiency, and a genuine love for food. We're looking for a leader who values a positive, supportive work environment and prioritizes delivering exceptional quality to our guests. You'll work closely with the General Manager and owners to shape our menu and ensure our kitchen runs smoothly, delivering consistently delicious dishes.
Responsibilities:
- Cultivate a Positive Kitchen Culture: Foster a collaborative and respectful environment where every team member feels valued and empowered. Maintain high morale, even during peak service, and ensure open communication.
- Menu Development & Innovation: Collaborate with the General Manager and owners to create, refine, and execute innovative menus that reflect our restaurant's unique culinary vision. Maintain accurate and detailed recipe documentation.
- Efficient Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, and plating, ensuring consistency and quality.
- Labor Management: Monitor and manage back-of-house labor costs, making strategic staffing decisions to maintain a target labor percentage of 12% (with two salaried managers).
- Inventory & Cost Control: Utilize XtraChef to track food costs (target 25%), maintain accurate invoice records, and conduct regular inventory checks.
- Ordering & Procurement: Plan and execute efficient food and equipment orders, ensuring optimal inventory levels and cost-effectiveness. Utilize a "Sheet to Shelf" ordering system.
- Training & Development: Develop and implement a comprehensive training program for all kitchen staff, incorporating visual aids (photos and videos) and clear procedures. Conduct working interviews and provide ongoing feedback and coaching.
- Quality & Consistency: Ensure all recipes are followed accurately and consistently. Implement a "Prep by Priority" system.
- Maintenance & Safety: Coordinate kitchen equipment repairs and maintenance. Ensure compliance with all sanitation and safety regulations. Conduct regular mock health inspections.
- Initial Setup & Organization:
- Conduct thorough pre-opening kitchen inspections and develop a cleaning plan.
- Master XtraChef and ensure accurate recipe and inventory setup.
- Establish a robust training program with visual aids.
- Weekly Responsibilities:
- Create weekly staff schedules by Wednesday, considering previous sales and upcoming events (in collaboration with the General Manager).
- Monitor overtime and manage labor effectively.
- Place food orders and compare prices for optimal cost control.
- Monthly Responsibilities:
- Conduct monthly inventory using XtraChef.
- Perform mock health inspections and quiz staff on sanitation procedures.
Qualifications:
- Valid Food Handler Management license.
- Proven experience as a Head Chef or in a similar leadership role in a high-volume kitchen.
- Strong kitchen management skills, including inventory control, cost management, and staff supervision.
- Excellent communication, leadership, and organizational skills.
- Ability to delegate responsibilities and monitor progress effectively.
- Up-to-date knowledge of culinary trends and best practices.
- Proficiency in computer applications (MS Office, XtraChef, Toasttab).
- Culinary degree or related certification preferred.
- Ability to pass a required background check.