Head Chef is responsible for overseeing all kitchen operations in the Sorority House, ensuring the timely preparation of meals, managing kitchen staff, and maintaining budgetary and safety standards. This role requires close collaboration with the Facility Director and the sorority's Food Officer to execute weekly menus and and manage inventory effectively.
Schedule approximately M-Th 9-5:30, F 6-2:30pm, some weekend time for special events, with OT.
Plan and pre-order all groceries for the upcoming week to ensure timely and cost effective delivery
Adjust meal prep to accommodate dietary restrictions, as needed
Prepare and serve high quality, from scratch meals in a timely manner.
Supervise, train, and evaluate Sous Chef and Dishwasher, staff of 3 total including Head Chef
Create and manage staff schedules, ensuring adequate coverage and performance.
Foster a positive and collaborative work environment.
Monitor and maintain kitchen inventory ensuring all necessary supplies are stocked.
Provide weekly menus in advance, meeting budgetary guidelines