Head Chef - Full-time / Part-time

DescriptionDevelop and create a standardized menu, with cost-efficient and creative recipes that can be implemented by training to the entire back of the house.Coordinate and develop training programs for sous chefs, cooks, and all front of the house staff to ensure the highest quality of food, presentation, and service.Oversee all ordering of product and communication with vendorsAssist in development of food inventory, food prep and food and supply ordering procedures and policiesFacilitate high standard of safety and sanitation in the kitchenLead and/or attend weekly management meetings with restaurant managersMaintain budgets and financial goals according to expectationsCreate and maintain labor schedule, labor costs and manage BOH staffResponsible for the hiring, development, and discipline of all staff within the back of the houseContinually update and amend policies and procedures for the BOH operationRequirements2-4 years experience as a Chef/Kitchen ManagerExperience in full service/high volume restaurantExcellent interviewing, hiring, & training abilitiesProfessional references and work historyAbility to effectively manage a team of 30+ BOH employeesKnowledge of MS Excel, WordKnowledge of various POS, ordering, labor, and inventory systemRequired SkillsLanguage and Communication SkillsCulinary Menu / Recipe DevelopmentPhysical Ability to lift 50 #Equipment MaintenanceExpeditingFood / Beverage PairingFood Cost OptimizationFood Safety KnowledgeKitchen Cleaning/Sanitation
Associated topics: corporate kitchen, deli chef, dining chef, executive chef, kitchen, pastry, pastry chef, service, service manager, team lead