About the Position

• We are looking for an experienced head chef who will be responsible for developing new dishes, as well as managing staff and stock levels in a busy kitchen. Head chef will also ensure completion of open, prep & closing lists and ensuring smooth service, while working a station. Shifts are morning through lunch.

Responsibilities

• Maintain positive and professional relationships with coworkers and customers
• Set up and stock prep stations with all necessary supplies
• Ensure completion of opening, closing and prep lists
• Manage kitchen employees to ensure efficiency and quality of production
• Prepare food for service in a high-volume environment
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and safety standards
• Maintain a tidy, organized kitchen, in keeping with DoH standards
• Work with suppliers to keep kitchen properly stocked
• Work with management to resolve any issues with kitchen equipment
• Managing and scheduling for kitchen staff
• Training for new kitchen staff
• Hiring new cooks and kitchen staff, as necessary
• Work with management team and ownership on creating new and seasonal menu items
• Work toward incentivized KPI’s for food costs, wastage and labor costs
• Ensure food costings are accurate in order to correctly price menu items

Requirements

• Experience managing kitchen staff
• Experience working with suppliers to keep kitchen adequately stocked
• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Able to keep ticket times within strict window
• Must have food handler’s certificate