JOB DESCRIPTION TITLE

Head Chef

RESTAURANT

Makasih

REPORTS TO

General Manager, Culinary Partner & Managing Partner FLSA:

Exempt Position Summary Back-end supervision that directs and oversees all activities at Makasih in accordance with standardized policies in order to provide efficient, friendly services and profitable operations. Essential Duties and Responsibilities The essential functions include, but are not limited to the following:

• Maintains high quality and consistency in all BOH processes. These processes include, but are not limited to, ordering, food production and receiving, equipment maintenance, and overall cleanliness.
• Works on menu development with ownership and culinary partner.
• Works with local vendors, ownership and culinary partner to develop daily & weekly specials that are seasonal and speak to the soul of the restaurant, for both lunch and dinner.
• Ensures BOH is properly staffed, and all cooks report to work in a timely manner. When there is a breakdown in staffing, takes a proactive approach to solve staffing issues.
• Responsible for all catering, parties, and events including but not limited to menu development and assisting guest requests,
• Leads by example, knowing all BOH employees look to you for guidance regarding following recipes, cooking technique, behavior, and work ethic.
• Guides, teaches, motivates staff to follow recipes, encourage healthy communication throughout team, follows guidelines set by management, and always make prep, pastry, and main line seem as one team, always.
• Responsible for interviewing, hiring, training, scheduling, coaching, discipline and termination of all non-management BOH staff.
• Maintains a positive attitude and promotes cooperative effort, a team spirit, and good morale among all Makasih employees BOH/FOH.
• Ensures that food margins are maintained in line with plan, through procurement and the control of wastage whilst maintaining the price integrity of the menus.
• Adjusts dishes in accordance with consumer tastes, allergies and nutritional needs, working within product specifications, ease of preparation and established procedures and budgetary constraints.
• Ensures that all kitchen staff receives a high level of product knowledge and sales training together with excellence in customer service initiatives. Cross train front of house with kitchen team.
• Continually focuses on improving food cost. Ensures proper product rotation, utilization, and inventory to ensure minimum waste.
• Maintains the statutory local authority Food Hygiene Certifications.
• Responsible for purchasing all back of house supplies and overseeing use to ensure minimum waste.
• Takes a proactive approach to facility maintenance, and leads the way when solving problems.
• Ensures all expense control systems are in place with close monitoring of all department expenses including revenue to payroll ratio. Ensures forecasting systems are utilized and are accurate.
• Resolves complaints from guests in a polite, friendly manner
• Maintains strong and open lines of communication with other managers/supervisors.
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume.
• Has a strong understanding of company background and philosophy.
• Performs other work-related duties as assigned.
• Maintains composure under pressure. Minimum Qualifications (Education, Experience, Skills)
• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals, prepare food costing, and prepare computer reports as required
• Culinary degree or college degree preferred with concentration in food preparation, management, nutrition, or related field.
• Ability to provide exceptional guest service.
• Strong communication and follow through skills; confident on telephone.
• Previous restaurant experience required.
• Previous management experience preferred.
• Willingness to work mornings, evenings and weekends as required.
• Strong communication skills to train and motivate employees.
• Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.
• Positive attitude required.
• Must be Serv Safe certified with 90 days of hire.

Physical Demands and Work Environment The work that restaurant chefs do is both physically and mentally demanding. They are on their feet much of the time. Chefs typically work about fifty hours a week. However, because the restaurant serves the public and is open seven days a week, chefs & cooks may work longer, irregular hours. The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 50 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing. While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud. This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills aptitudes and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills or abilities.

Pay:

$65,428.65 - $80,548.48 per year

Benefits:

Health insurance

Work Location:

In person