The Chef will oversee the daily operations of the restaurant and ensure that the delivery of quality, timely food is presented at all times while adhering to all health and safety code standards.
Ensure kitchen setup and breakdown is completed accurately
Maintain stock and conduct weekly inventory of all food items and supplies
Order food and supplies according to menu items
Ensure that all food items are prepared fresh, at the correct temperature and served accordingly for customer satisfaction
Capable of performing all kitchen positions
Completes duties of line cook when necessary
Ensures recipe books are current with menu items, portions, and ingredients.
Assist with hiring and termination of staff
Conduct performance reviews for BOH staff and develop training programs when needed
Anticipate, identify, and correct issues with inventory, systems, and staffing
Provide management, supervision, and direction to kitchen staff
Designing new recipes, planning menus, and selecting plate presentations
Work with Management to discuss pricing and potion sizes
Schedule kitchen staff according to business needs
Train kitchen staff on the correct preparation and plating of menu items
Maintain daily, weekly, and monthly budget reports
Prepare and organize all required order forms and reports for Management
Handle customer complaints and feedback
Provide safety training in first aid and CPR and location of onsite first aid kit
Thorough knowledge of food safety procedures
Ensuring that all food items and products are stored according to manufacturer and safety regulations
Ensure that a clean and sanitized working environment is maintained
Ensure that staff follow the restaurant's preventive maintenance measures
Provide safety training to ensure the safe operations of all kitchen equipment and the correct handling of heavy items
Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
Ensure the correct disposal of hazardous materials
Work Environment and Physical Demands
The physical demands/conditions described below are representative of those that must be met/tolerated by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
Stand for sometimes long and continuous periods of time
Use stomach and lower back muscles to support the body for long periods without getting tired
Repeat the same movements for long and continuous periods of time
Ability to use hands to handle, control or feel objects, tools, and controls
Use fingers to grasp, move, or assemble very small objects
Make quick, precise adjustments to machine controls
Ability to bend and twist at waist
Use muscles to lift, push, pull, or carry heavy objects
Lifting up to 50 lbs.
Ability to work in a fast-paced environment
Exposure to moderate, sometimes loud noise level
QUALIFICATIONS
Incumbents must demonstrate the ability to follow policies and procedures as established in the Company's Employee Handbook. Incumbents will also contribute to a positive work environment by behaving and communicating in a manner such that they get along with all constituent groups, co-workers, and management.
In addition, the education, experience, and other skills listed below are representative of the knowledge, skills, and/or abilities required.
EDUCATION
High School Diploma or GED equivalent
CERTIFICATIONS, Licenses, and Registrations
Current SERVSAFE Certification
WORK EXPERIENCE
Previous experience as a Chef or Kitchen Manager preferred
KEY SKILLS SET
Strong organizational, time-management, attention to detail
Strong problem-solving skills and ability to meet tight deadlines
Excellent communication skills
A strong base of culinary knowledge
Strong coaching and people-development skills
Strong leaderships, interpersonal and conflict resolution skills
Team player.
EQUIPMENT AND APPLICATIONS
High proficiency of all kitchen tools and equipment
Working knowledge of all standard office equipment