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Position Summary:
HEAD CHEF
Reports to: F&B Manager\General Manager
Responsible for planning, organizing, controlling, and
supervision of food production functions.
SPECIFIC DUTIES:
· At the beginning of each meal period, checks use record to determine if estimates match
actual production. Records any other use adjustments necessary including leftovers at
the end of each meal period.
· Coordinates all food productions needs for all areas of responsibility.
· Insures the production of consistent high quality food.
· Maintains and evaluates existing concepts and develops creative new food concepts
which insure the highest quality food and profitability.
· Closely supervises production to avoid potential waste of food and labor, loss of quality,
etc.
· Conducts daily inventory of all fresh foods
· Prepares written estimates of all food production needs
· Schedules basic food production needs by area, so that food and labor utilization is
coordinated to the greatest extent possible.
· Supervises preparation of orders to purchase future food stuffs.
