What are the responsibilities and job description for the Head Chef position at Gristmill Brewery & Restaurant?
Job Overview
Join our team as Head Chef where your culinary expertise and passion for food preparation will shine. We are seeking an experienced and passionate leader and and manager of our kitchen team in delivering exceptional culinary experiences. The ideal candidate will have a strong background in restaurant management and culinary arts, with a focus on menu planning, event planning & management, food preparation, cooking production, and kitchen management.
**Responsibilities:**
- Head Chef/Cook responsible for all staff & kitchen operations and management
- Lead cook for at least two kitchen stations, preferably grill and saute.
- Plan & manage preparation, labeling & storage of food items
- Expediter for high demand kitchen and guest count
- Utilize knife skills and culinary techniques to cut steaks and prepare dishes
- Maintain cleanliness and organization in the kitchen environment
- Support in creating a positive dining experience with all kitchen staff, front of the house staff, and dining guests
- Assist in maintaining high culinary & food safety standards in a fast-paced kitchen setting
- Develop and design innovative menus that reflect current culinary trends and customer preferences.
- Oversee food preparation processes to maintain quality and consistency in all dishes served.
- Ensure compliance with health and safety regulations within the kitchen environment.
- Manage inventory, ordering supplies, and controlling food costs to maximize profitability.
- Hire, train, assess performance of kitchen staff on cooking techniques, safety procedures, and restaurant policies.
- Coordinate catering event services for special events, ensuring all details are planned, managed and executed flawlessly.
**Requirements:**
- At least 1 year prior proven experience as Head Chef/Cook or similar experience as Lead Sous Cook at upscale restaurant.
- At least 5 years prior experience across all grill, saute, fry, and pantry stations in a kitchen or culinary environment is required
- Prior experience at least one steak house, upscale dining restaurant or event establishment.
- Strong knowledge of food preparation techniques and kitchen operations
- Ability to hire, supervise, mentor and develop cooking staff including creation of and adherance to restaurant and kitchen rules, policies and procedures.
- Strong attention to detail and organizational skills
- Adherence to health and safety standards in food service including ServSafe Manager certification (or willing to gain training & cerification)
- Familiarity with kitchen display systems (KDS) like Toast or similar.
- Culinary degree is preferred but not required
Join our team as we strive to provide outstanding dining experiences through creativity, passion, and commitment to excellence in every dish we serve.
Job Types: Full-time, Part-time
Pay: $55,000.00 - $60,000.00 per year
Expected hours: 40 – 50 per week
Benefits:
- Flexible schedule
- Paid time off
Shift:
- Day shift
- Evening shift
Supplemental Pay:
- Bonus opportunities
- Performance bonus
- Quarterly bonus
Application Question(s):
- Please list at least one (1) upscale restaurant where you cooked in last 10 years.
- Please list three (3) signature entrees or appetizers that you have created & cooked.
Experience:
- Kitchen Cooking (make to order): 5 years (Required)
Work Location: In person
Salary : $55,000 - $60,000