Chef-Head
Role Overview
Leads daily kitchen operations and food-related functions, personally performing culinary tasks while developing staff.
Maintains product quality, guest and employee satisfaction, sanitation, food standards, and operating budget performance.
Key Skills for This Role
Full Job Posting
Role summary
Leads daily kitchen operations and food-related functions, personally performing culinary tasks while developing staff.
Maintains product quality, guest and employee satisfaction, sanitation, food standards, and operating budget performance.
Education and experience
- Requires a high school diploma or GED and four years of related culinary, food and beverage, or professional-area experience; alternatively, a relevant two-year degree and two years of related experience.
Kitchen operations
- Prepares and cooks food, develops menus and recipes, and maintains quality, presentation, flavor, and food-safety standards.
- Supervises kitchen shifts and staff and manages daily operations, production needs, scheduling, and staffing levels.
- Oversees purchasing, receiving, food storage, equipment, portion control, and waste management.
- Implements kitchen safety standards and environmentally friendly food, energy, and waste practices.
Team, budget, and service
- Sets kitchen performance, team, and budget goals and reviews operating and payroll reports.
- Trains, coaches, and develops staff and contributes to hiring, appraisals, and employee feedback.
- Improves guest service, handles complaints, and helps staff understand guest expectations.
- Analyzes information, solves problems, communicates with colleagues, and participates in meetings.
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