The Head Chef is primarily responsible for directing and overseeing the heart of-the-house operation and working closely with the FOH leadership, core of line cooks and prep personel. Job duties will include the following:
* Control and direct the food preparation process and any other relative activities
* Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
* Approve and “polish” dishes before they reach the customer
* Plan orders of equipment or ingredients according to identified shortages
* Arrange for repairs when necessary
* Remedy any problems or defects
* Administers schedules, employee performance evaluations, coaching, and counseling sessions as needed
* Oversee the work of subordinates
* Recruits, hires, and trains all kitchen and event staff * Estimate staff’s workload and compensations
* Maintains the highest professional food quality and sanitation standard
* Foster a climate of cooperation and respect between co-oworkers
* Establishes controls to minimize food and supply waste
* Works a variety of shifts, as required, including nights, weekends, and holidays
Job Type: Full-time
Pay: $35,545.92 - $79,765.42 per year
Experience level:
Pay rate:
Shift:
- Day shift
- Evening shift
- Morning shift
Supplemental pay types:
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Work setting:
Experience:
- Cooking: 1 year (Preferred)
- Culinary experience: 3 years (Preferred)
Work Location: In person