Chef-Head

Role overview

Education and experience

• Either a high school diploma or GED and four years of relevant culinary, food and beverage, or related experience; or a related two-year degree and two years of relevant experience.
• Related degrees include Culinary Arts or Hotel and Restaurant Management.

Culinary operations

• Prepare and cook a range of foods for regular service, special guests, and functions.
• Review kitchen systems and procedures; develop menus and recipes and maintain food quality and presentation.
• Ensure food handling, sanitation, temperature, safety, and regulatory standards are met.
• Supervise kitchen shifts and follow food and beverage policies and procedures.
• Maintain purchasing, receiving, storage, equipment, portion, and waste-control standards; report equipment malfunctions.
• Develop environmentally friendly processes for food preparation, energy use, and waste management.

Team leadership and business goals

• Supervise and coordinate cooks and kitchen workers; manage day-to-day operations, employee productivity, and team collaboration.
• Estimate production needs, communicate daily requirements, and lead shifts while preparing food to specifications.
• Set and pursue performance, budget, and team goals; review operating and payroll reports and staffing levels.
• Schedule employees, track time and attendance, and maintain uniform inventory.

Guest service and staff development

• Maintain service quality and respond to guest needs and complaints.
• Coach employees and support ongoing training on guest expectations.
• Assist with interviewing and hiring, participate in performance appraisals, and address employee feedback and concerns.
• Train restaurant and catering staff on menu ingredients, preparation methods, and flavors.