Overview:
The Head Chef will be responsible for organizing the kitchen’s activities. You will be the first in command in the back of house and will create and inspect dishes before they arrive to the guests, ensuring high quality and satisfaction.
Responsibilities:
- Keep high moral in the kitchen
- In partnership with General Manager, leads all menu creation, changes, and recipes ensuring the variety and quality of the servings
- Monitor back of house labor and make staffing decisions to maintain a reasonable labor percentage
- Control and direct the food preparation process
- Ensure recipes are being followed
- Use Sheet to shelf order guide
- Use prep by priority prep list
- Manage and implement a strict training program
- Plan orders of equipment or ingredients according to identified shortages
- Use Xtrachef to monitor current food cost(30% goal)
- Estimate staff’s workload and compensations
- Maintain records of payroll and attendance
- Comply with sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-workers
Qualifications:
- Ability to pass a required background check
- 18+ years old
- Up to date Food Handler Management license
- Proven experience as Head Chef preferred
- Exceptional proven ability of kitchen management
- Ability in delegating responsibilities and monitoring progress
- Outstanding communication and leadership skills
- Up to date with culinary trends and optimized kitchen processes
- Good understanding of useful computer programs (MS Office, XtraChef, Toasttab)