Full job description
JOB TITLE: Head Chef
SUMMARY: The Chef is responsible for managing the day to day functions in the kitchen including but not limited to: hiring, training and coaching staff, managing day to day food consumption and purchasing, and providing leadership and customer service.
ESSENTIAL DUTIES AND RESPONSIBILITIES This summarizes the major essential duties and responsibilities regularly performed and normally assigned to this position. Listed below are the duties in descending order of importance and are as clear and specific as possible. Other duties may be assigned.
Effectively manages day to day culinary operations in multiple outlets. Is able to prioritize daily business needs to insure that the correct amount of effort is applied to the most important tasks. Delegates less important tasks & follows up to ensure completion.
Trains all staff appropriately. Is responsible for clearly stating the goals and direction for all staff members. Sets clear performance standards and provides appropriate coaching, counseling and leadership to ensure that the staff is meeting acceptable levels of performance.
Manages purchasing for multiple outlets. Communicates with Director and/or General Manager regarding food, labor and expense targets. Leads the team effort to achieve goals by providing direction and support to all staff.
Ensures all food production is completed accurately and on time. Manages hourly schedules according to daily service needs. Adjusts schedules to meet immediate business goals. Utilizes culinary managers in multiple rolls to effectively meet business needs.
Sets standard for food quality and service delivery. Sets clear minimum standards for quality levels and insure that all areas are consistently meeting goals. Provides frequent training and coaching to keep service standards at a high level.
Monitors and maintains strict waste control, work schedules, equipment operation and maintenance, ensuring proper safety and sanitation in the kitchen.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE: Bachelor's oa Associates Degree College or University and two to four years related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.
MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, volume, food and labor cost.
REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of business related data, customer feedback and create actionable plan for achieving company goals.
COMPUTER SKILLS: Proficiency with Microsoft Office software (Word, Excel, Access, etc.). Familiar with telephone equipment and other various office equipment. Must be able to use a variety of recreational equipment, audio-visual equipment, and sound systems.
CERTIFICATES, LICENSES, REGISTRATIONS: Serve Safe Certification or equivalent.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk, hear, use hands to finger, handle or feel, reach with hands and arms and taste and smell. The employee is regularly required to lift and/or move up to 50lbs.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will work in a kitchen restaurant type setting. The noise level in the work environment ranges from moderate (ex: business office with computers and office equipment, light traffic) to loud (banquets with live or recorded music).
OSHA EXPOSURE RISK CATEGORY: Category 3. Work environment involves limited physical risks or hazardous conditions.
OTHER WORK REQUIREMENTS: Must possess and exhibit a strong positive attitude toward customer service. Must be flexible regarding work schedule and available to work evenings, weekends and holidays.
Job Type: Full-time
