Purpose/Position Summary:

The restaurant chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Restaurant Chef may cook selected items or for select occasions. The Restaurant Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Restaurant Chef directly supervises kitchen personnel with responsibility for hiring, disciplining, training, and conducting performance reviews.

Key Responsibilities:

•Manages, coordinates, and prepares food, and ensures quality and consistency of products are followed.

•Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders in accordance with company standards and/or brand requirements.

•Plans, prioritizes, and delegates work to kitchen staff to ensure productivity by conducting daily line-up to communicate and discuss strategies for quality execution.

•Manages and conducts inventory, maintains par levels of product and places orders for food, equipment, and small wares as needed.

•Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.

•Monitors and ensures proper storing, labeling and rotation of food items and supplies.

•Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.

•Recruiting, selecting, promoting, and training of associates and other status changes as needed.

•Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assists with conducting performance reviews.

•Maintains equipment in accordance with established operating procedures and works with maintenance staff to inspect, maintain, and replace equipment when necessary.

•Follows and monitors safe food handling, cleaning, and sanitizing of equipment, proper hygiene practices and workplace safety standards for operating a unit.

•Trains, coaches, and manages the kitchen personnel.

•Supervise and coordinate all related culinary activities.

•Estimating consumption of food and accordingly requisitioning and purchasing food.

•Selection and development of recipes to attract and satisfy customers.

•Standardization of production recipes ensuring consistent quality of each recipe.

•Establishment of high-quality standards by planning and pricing of the menus.

•Performs other duties as assigned.

Additional Responsibilities:

Additional responsibilities that are often entrusted to the Restaurant Chef include selection of items for cooking and selection of special occasions for particular recipes. Organizing special catering events and offering culinary instructions and demonstration of culinary techniques are some of the major tasks that are often entrusted to the person in this role.

Decision-Making Authority:

Position would normally be responsible for carrying out assigned responsibilities with minimal supervision. Issues that may require interpretation of policy or might have significant impact should be referred to the General Manager.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The position requires a working knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service. Must have sufficient communication skills to project a positive image and convey basic information to staff. Basic knowledge and skill in operation, maintaining and cleaning kitchen equipment. Must thrive in a fast-paced environment. Requires the ability to read and understand written directions and recipes and to calculate weights and measurements. Must be able to learn, understand, and apply safety and sanitation regulations.

Education/ Previous Experience:

Business degree and formal culinary training preferred. Graduate from an accredited culinary program preferred. Minimum of three year’s experience in fast-paced kitchen or food services management environment. Knowledge of food sanitation, proper cleaning, and safety. Extensive knowledge of cooking and food preparation concepts. Good organizational skills. Previous experience with controlling food and labor cost, demonstration cooking, menu development, and pricing and development of a culinary team preferred. Proven ability to develop and lead a diverse team. Must be able to obtain ServSafe Food Safety certification.

Required skills:

Must love and enjoy working with food.

Good organizational and management skills.

Can work well under pressure.

Superior oral and written communication skills.

Good attention to detail plus the ability to quickly identify and resolve problems.

Self-starter and ability to thrive in a fast-paced environment.

Language Skills:

Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers, and staff.

Mathematical Skills:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

Reasoning Ability:

Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The duties of this job are performed in a kitchen setting surrounded by cooking equipment. The kitchen is a fast-paced environment with requests and directions frequently communicated between staff. The kitchen may reach high temperatures at times. Non-slip shoes are required in this setting.

Travel:

Some travel may be required.

Job Type: Full-time

Pay: $62,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Hourly pay

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Performance bonus

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Casual dining restaurant
• Upscale casual restaurant

Experience:

• Culinary experience: 3 years (Required)
• Cooking: 3 years (Required)

Work Location: In person