Head Chef

Job Summary

Head Chef is responsible and accountable for leading the culinary team to execute the restaurant menu to the highest quality standards. Responsible for assessing, planning, organizing, delegating, and holding team members accountable for all elements of kitchen performance, food quality, and compliance with company and health code standards. Will work closely with the Corporate Chef and Sous Chef to ensure the department is working as a cohesive team and within budget for COG's and Labor. Reports to the General Manger.

Key Job Responsibilities

Leadership, Supervisory & Management

Lead by example to the highest of standards set by the company and supervise all related activities pertaining to kitchen operations.

• Adhere to and uphold company's vision and values.
• Supervise, manage, and lead kitchen team.
• Responsible for personal knowledge of and ability to execute all daily and current menus at all workstations.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
• Follows portion and quality control standards (portion control devices, daily heating, and cooling logs etc.).
• Examines, labels, and stores incoming food supplies in storage and refrigeration areas appropriately using FIFO procedures and proper food storage practices.
• Ensures kitchen appliances and equipment are properly maintained, have been cleaned and turned off at the end of each workday.
• Communicates with all restaurant employees in a professional manner regarding customer orders and other matters of business.
• Oversee a successful roll out of new culinary programs in conjunction with the Executive Chef, Operations, marketing, and culinary team.
• Make employment and termination decisions with GM, including interviewing, hiring, evaluating, and progressive discipline of kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees in accordance with company procedures.
• Employ Progressive Discipline with Team Members as needed to correct performance concerns and/or insubordination.
• Periodically evaluate staff, reward, and recognize employees, and address their concerns and resolve problems as necessary. Conduct formal periodical review of all Team Members as determined by the Human Resources Director
• Participate in and complete Leadership Training initiatives as determined by the Human Resources Director.
• As scheduled by the GM, complete or oversee all pre-service and closing duties.
• Performs other duties as required or assigned by General Manager.
• Maintain a minimum of 80% or better on all internal inspections and no critical violation on local health inspections.
  
  

Administrative

Conduct all required administrative duties as outlined by the General Manager and Corporate Chef and maintain all necessary records pertaining to staff, product, health and safety, inspections, and equipment.

• Prepare all required administrative duties and paperwork, including Training, forms, reports, and schedules in an organized, and timely manner. i.e. Safety Data Sheet Log, employee scheduling, order guides, prep sheets, daily opening & closing checklists, heating & cooling logs etc.
• Maintain and implement daily food prep grid, distribute, and delegate related tasks to ensure adequate par levels of menu prep items are met daily to ensure all menu items are available while in business.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Document and hold records for all equipment maintenance.
• Maintain all employee files as determined by the Human Resources Director
• Orders all essential food and other related items for the operational flow of the restaurant from prep kitchen. (Using Par Sheets)
  
  

Team Training and Development

Foster a culture of excellence and continuous improvement through comprehensive training in food preparation, safety, and sanitation practices.

• Responsible for training and development of kitchen personnel in cleanliness, Food & Human Safety and sanitation standards and best practices.
• Trains and Supervises staff in the preparation of prepped food and menu items in accordance with approved company specifications, portion controls, service standards (timing and coordination) and in accordance with Company and Health Department Food Safety standards.
• Responsible for completing all training records, accurately and verified by GM prior to any TM being scheduled for a shift without supervision.
  
  

Financial Management

Drive profitability by meeting food and labor targets, while adhering to standardized recipes and portioning standards

• Control food cost and inventory levels by following product storage procedures, standard recipes, and waste control procedures. Maintain food cost budget percentage and Days on Hand Inventory Levels as set annually by the Executive Team.
• Schedule Kitchen labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed. Maintain labor cost budget percentage and ensure objectives are met.
• Meet any controllable line item at or below budget through proper ordering and maintenance of products, or equipment.
  
  

Compliance and Safety

Uphold strict adherence to health, sanitation and safety regulations, ensuring the highest standards are met at all times.

• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, refrigeration other equipment, and food storage areas and maintaining a safe, sanitary, and organized work environment.
• Responsible and accountable for a passing score (greater than 80%) on all monthly, Heart of the House Cleanliness and Food Safety audits.