Job Description

Job Description

Job Description

Summary:

Are you passionate about food, leadership, and creating amazing dining experiences? As our head chef, you’ll play a key role in running the heart of the kitchen! You’ll lead a talented team, keep things running smoothly, and ensure every dish is cooked to perfection. From managing the kitchen crew to handling food orders and ensuring top-notch quality, you’ll be the mastermind behind an efficient, fun, and delicious operation. It’s all about creating incredible food and fostering a positive, high-energy work environment! 

Specific Job Knowledge, Skill and Abilities:

The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation:

• Must be able to speak, read, write and understand primary language(s) used in the workplace:
• Requires good standard and interpersonal communications skills, both verbal and written
• Exceptional organization, problem-solving and supervisory skills.
• Knowledge of food & beverage menus, food preparation and presentation
• Ability to act independently with minimal or no supervision
• Must possess basic computational ability 
• Must possess computer skills 

Responsibilities:

• As a working chef, this is a hand-on position working on the restaurant kitchen line, prep line or banquet kitchen line leading by example
• Responsible for all product preparation, line cooking or banquet cooking to company recipe, presentation and quality standards
• To uphold and abide by the company's employment and management policies serving as a role model throughout the restaurant and property in terms of attitude, behavior and appearance
• Help with interview and hiring process for prospective kitchen personnel
• Help with kitchen orientation and participate in training all new kitchen employees
• Complete accurate budgeted kitchen work schedules in the prescribed time that ensures the property staffing levels for the cook's line, dish station and prep areas
• Assure proper labor cost by budgeting and controlling labor cost daily by monitoring and adjusting staff levels as needed
• Actively support and work to inspire staff on a shift-to-shift basis while coordinating their duties and productivity
• Utilize property on-the-spot and private, one-on-one coaching and counseling skills to develop supervisors and employees
• Ensure all kitchen staff follow employee policies and procedures in behavior and attitude
• Maintain a professional working relationship with dining room staff and assist in correcting problems with the back of the house as they arise. Discuss with the food and beverage manager any staff or management problems that may occur and help solve them.
• Do all necessary employee HR personnel forms in a timely and complete manor
• Work daily to maintain a safe and accident-free work environment
• Work daily to maintain a health and harassment-free work environment
• Does food inventory process. Takes weekly, monthly physical inventories properly, timely, and accurately
• Actively works to control food cost by adhering to property recipe portioning and controlling food waste
• Assists and participates in planning banquet or special-event menus, preparing and apportioning foods and utilizing food surpluses and leftovers
• Ensure all food supplies and other products are purchased from approved suppliers and received, stored and rotated properly and safely 
• Assure proper cleaning, sanitation and maintenance for the general kitchen, including all cooking and kitchen equipment, walk-ins, coolers and storage areas
• Follow Health Department standards and codes. Assure that all staff are trained in basic sanitation practices. 
• Attend and prepare for F&B Management meetings and attend BEO meetings

Qualifications:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 

Education/ Experience Preferred:

• Four years of past kitchen experience necessary. Two years of kitchen management experience necessary. Two years of line cook experience necessary. Additional one year of college or technical school cooking education certificate preferred.

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