Chef / Kitchen Manager

Job Description

Job Description

Voodoo Franchise Group Head Chef Job Description

The Chef is responsible coordinating, supervising, and directing all aspects of the pubs culinary

operation, while maintaining profitable F&B operations and high-quality products and service levels. Supervise

and coordinate activities of culinary employees; hire, train, develop, assess, and empower staff to achieve the

department's goals.

Forecast, implement, monitor, control and report on the kitchen / outlet budgets and their components (labor

costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while

ensuring adequate supplies and staff are on hand to provide top quality customer service.

Create staff schedules to ensure that demand is met, and that kitchen is operating efficiently.

Plan and direct food preparation and visually inspect all food sent from the kitchen to ensure quality and

timeliness.

Create and implement menu selections for special banquet themes and events based on current food trends and

regional tastes in partnership with the Director of Culinary.

Select and develop recipes to ensure consistent quality.

Monitor, control, and manage kitchen costs and expenses according to the budget.

Oversee special catering events and offer culinary instruction and / or demonstrate culinary techniques.

Assist catering sales on all special menus and price structures.

Take ownership of the department and be ready to step in and support restaurant and other F&B employees as

needed to ensure efficient operation.

A degree in Culinary Management or Hospitality Management preferred.

5 years of culinary management experience preferred.

Food Handler / Safe Serv certification is required.

Applicable state certifications and brand training as required.

This position requires the exertion of up to 50 pounds of force and lifting to 50 pounds occasionally.

The employee is required to have visual acuity to prepare and analyze data and figures, operate machinery and

tools, view computer terminals, determine accuracy, neatness and thoroughness of food and work quality, and

make general observations of facilities.