Chef-Head

Role overview

Education and experience

• High school diploma or GED and four years of experience in culinary, food and beverage, or a related professional area.
• Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and two years of related professional experience.

Culinary operations

• Prepare and cook foods for regular service, special guests, and functions; develop menus and recipes.
• Ensure food quality, presentation, safe temperatures, sanitation, and compliance with laws and brand safety standards.
• Manage purchasing, receiving, storage, equipment maintenance, portion control, and waste.
• Create environmentally friendly food preparation, energy-use, and waste-management practices.

Team and business leadership

• Supervise cooks and kitchen workers, manage day-to-day operations, and lead shifts while preparing food.
• Set production needs, schedule staff, track attendance, and maintain staffing and uniform inventories.
• Manage department budgets, operating goals, payroll progress, and financial objectives.
• Coach, mentor, train, and provide feedback to employees; assist with hiring and performance appraisals.

Guest service

• Maintain service quality and guest satisfaction, respond to guest needs, and handle problems and complaints.
• Communicate with colleagues and supervisors, solve operational problems, and participate in meetings.