Head Chef

Position Description:The Chef de Cuisine is responsible for all aspects of BOH Operations. The Chef de Cuisine must maximize the profits of the Restaurant, effectively manage scheduling and labor costs, train and educate staff, establish and maintain supplier relationships, lead menu development under the direction of the ownership, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.Essential Functions and Basic Duties:Participate in weekly meetings with the ownership to review operations, goals and planningParticipate in monthly financial performance review with Group leadershipManage kitchen operations, inventory, staff and schedulingMeet all food and labor cost targetsManage the line and assure food quality, presentation and consistency standards are maintained during serviceExpedite service and train chefs and expo staff to effectively manage busy service shiftsCommunicate effectively to kitchen staff, FOH staff and Group leadershipProvide leadership to kitchen and restaurant staffExhibits punctuality, focus, dedication and reliability and flexibility in accommodating the needs of the RestaurantExhibit a proactive approach to problem-solving and managementCreate and maintain prep lists; place orders and work with vendorsMaintain DOH food safety standards so as to keep the kitchen in A-grade condition at all timesMaintain BOH facilities; communicate and address issues proactively to maximize the efficiency of kitchen equipmentTrain line and prep cooks and orient new hiresDemonstrate willingness to make the role and responsibilities of this position a priorityOther:Regular attendance to be upheld with company standards and is essential to be successful in this position. Employees who do not follow regular attendance will be subject to disciplinary action which may include termination of employment.May work extended hours irregular shifts, evening andor weekend shifts, and holiday work may be required for business needsSpecific job knowledge, skills, and abilities:Must be able to read and write to facilitate the communication process.Ability to walk, stand and continuously perform essential functions for an extended period of time. - we can put certain amount of hours if wantedThe ability to perform tasks requiring bending, stooping, kneeling, and walking.Ability to learn and perform all essential job functions accurately and safely.Must be able to speak, read, write, and understand the primary language(s) used in the workplaceEnsure that the kitchen operation procedures and hygiene meet food safety standards and regulations.Ability to perform duties within extreme temperature rangesPhysical activities and requirements of this position:Must be able to bend, stoop, squat and stretch to fulfill tasks.Ability to lift at least 50 lb on a regular basisRequires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.Excellent knife skillsAbility to walk, stand and continuously perform essential functions for an extended period of time. - we can put certain amount of hours if wantedQualifications & Standards:Education: Culinary diploma or equivalent in experience strongly preferredExperience required: at least 2 years of experience as a CDCHold a Department of Health (DOH) Food Handler Card, or be committed to secure one within the first 30 days of employmentBENEFITS:$100,000-$120,000 base pay (DOE)Bonus ProgramHealth Benefits EnrollmentVision & Dental Insurance EnrollmentPaid Time Off (PTO)Meal Benefits and Dining Discounts at all Restaurantscampaign

Created: 2024-11-11