A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
Owner/Director of Operations/Director of Culinary/General Manager Summary of Position:
Directly responsible for all kitchen functions including food purchasing, inventory, payroll, BOH scheduling, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Responsible for delegating tasks to all BOH employees and to embody the "culture" of the restaurant with a positive, task-oriented attitude.
Duties & Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards according to health and safety laws. Write all BOH schedules and meet BOH labor goals as required by anticipated business activity while ensuring that all positions are staffed. To make sure theoretical labor aligns with forecasted weekly sales and ensures actual labor in all departments is hitting operational objectives. Attending weekly labor budget meetings with the General Manager to discuss theoretical and actual labor for all departments as they align with forecasted sales projections. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate with the assistance of the General Manager and Director of Culinary. Maintain a BOH training program that ensures new hires get the necessary training needed to be successful at their stations by their lead manager. Ensure that all BOH personnel get a continual education so they can evolve in their job positions. Fill in where needed to ensure guest service standards and efficient operations are maintained. Prepare all required paperwork, including forms, such as Status Change Forms and new hire paperwork for Human Resources while working alongside the General Manager and Director of Culinary. Develop unique and cuisine-appropriate menus for catered/private events and work with event coordinators to develop food specific packages. 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. Participate in bi-weekly restaurant walk throughs with GM and AGM to check on all R&M issues and to make sure the standards of the restaurant are upheld. Collaborate with the General Manager on all safety standards, but not limited to: Ansul & Fire inspections, hood cleaning, pest control, etc. Work with General Manager to plan and price menu items using Margin Edge to accurately cost. Establish portion sizes and prepare standard recipe cards for all new menu items. Supply all necessary forms to ensure the timely maintenance of the recipe mapping program to the General Manager and Director of Operations. Ensure that all products are ordered using order guide according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Order all non-food supplies for the restaurant, not limited to Eco Lab chemicals Responsible for scanning all BOH related invoices into Margin Edge. Conduct and lead all food inventories at the end of each month. Ensure the proper levels of inventory are maintained and reconcile inventory. Manage inventory rotation and product storage standards. Control food cost and usage by following standardized pars, product storage procedures, standard recipes and overseeing the proper use of a daily waste log and making sure it is entered into Margin Edge. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Knowledge and enforcement of labor laws and food safety laws. Be knowledgeable of company policies regarding restaurant personnel and being prompt, fair and consistent with corrective action for all violations of company policies, while working with the General Manager or Human Resources. Responsible for maintaining appropriate cleaning schedules for kitchen floors, walk-in, mats, walls, hoods, other equipment and food storage areas. Responsible for passing all Health inspections. Check and maintain proper food holding and refrigeration temperature control points. Create and keep accessible a temperature logbooks for easy reference. Responsible for daily line check for quality/temperature control for opening and closing. Attend all scheduled employee/manager meetings, including daily pre-shift, and introduce kitchen updates and suggestions for improvement. Coordinate menu changes with the General Manager and Director of Culinary at the end of the business week to be prepared for the following week's shift.
Be knowledgeable of computer software:
Toast, Margin Edge, Open Table, and Sling. Demonstrate great communication skills in forms of email to all managers on a daily basis. Also, detail any HR concerns that might have arisen during the shift in manager's log. The Head Chef of Hatty's Club may be considered for similar Head Chef opportunities at future properties under the same job title.
Pay:
From $75,000.00 per year
Benefits:
401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance
