We are looking for an experienced Head Chef who will be responsible for the day-to-day operations in the kitchen of our beautiful 50 seat restaurant in Brooklyn. The Head Chef is a leader who motivates and manages a small team of line cooks and porters to excel in their day-to-day roles. The Head Chef should be comfortable working on the line, opening and closing the kitchen, creating training manuals and recipe cards as well as working with management to run and grow the business. The ideal candidate is someone who has managed a team before, has experience with ordering and managing costs, is mature, and is motivated to create great experiences for guests.
Responsibilities:
- Responsible for managing all Kitchen-related COGS, Wastage, and Labor daily, with reviews monthly.
- Responsible for developing the seasonal elements of the food menu (3-4 times annually) whilst maintaining the quality and integrity of the core menu items and ensuring the best products, prices, and suppliers are utilized.
- Interviewing, training, and managing a small kitchen team (Cooks and Porters)
- Responsible for maintaining Kitchen-related areas of stock rooms, including the maintenance and cleaning of refrigerators, and freezers. Ensure any issues with equipment or supplies are communicated and resolved quickly.
- Responsible for creating, publishing, and managing the BOH employee schedule, assisting in filling shifts when call-outs or illness occurs.
- Responsible for maintaining a positive and professional approach with coworkers and customers
- Responsible for the setup, breakdown, and stocking of stations with all necessary supplies
- Ensure completion of opening, closing, and prep lists
- Prepare food for service in a high-volume environment, ensuring that food comes out simultaneously, in high quality, and in a timely fashion
- Responsible for maintaining clean and organized kitchens in accordance with food safety requirements. Ensure an A grade is maintained.
- Responsible for ensuring that food costings are accurate (weekly, monthly) and that menu prices are updated.
Requirements
- Must have experience managing a team, recipe development, menu costings and menu launches
- Must have Food Handlers Certificate
Proven cooking experience, including experience as a Line/Sous Chef
Excellent understanding of various cooking methods, ingredients, equipment, and, procedures
Accuracy and speed in executing assigned tasks
General computer skills
Ability to stand for extended periods, hear, speak, and lift 50lbs
Compensation range is commensurate with experience.
