Head Chef Pittsford, NY

Job Description: Head Chef

Job Summary

Head Chef is responsible and accountable for leading the culinary team to execute the restaurant menu to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required. Responsible for maintaining the HOH operation compliant to ALL health code Inspections and company standards. Will work closely with the Corporate Chef and Sous Chef to ensure the department is working as a cohesive team and within budget for COG’s and Labor. Reports to the General Manager

Job Responsibilities

• Maintaining and upholding our company's vision and values.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Supervise kitchen team.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Control food cost and usage by following product storage procedures, standard recipes, and waste control procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Demonstrating a passion for details and a willingness to learn.
• Taking part in pre-service duties and applicable closing duties.
• Exhibiting a familiarity with daily menus.
• Maintaining a safe, sanitary, and organized work environment.
• Performs other duties as required or assigned.
• Hires qualified staff to prepare food as ordered by customer.
• Trains staff to prepare food in accordance to approved specifications and portion controls.
• Trains staff to prepare food in accordance to Serve Safe standards and trains staff to maintain a clean and sanitary work area.
• Trains staff to follow proper safety procedures to minimize injuries.
• Periodically evaluates staff, and rewards and recognizes employees, as needed.
• Discipline employees, address their complaints and resolve problems, as needed
• Develops schedule of food items needed to meet daily par and prepares them in advance of daily orders.
• Prepares work schedule for cooks including dishwashers, crepe makers, counter, sautée and lead cooks to meet order demand within prescribed service levels.
• Supervises and prepares all orders according to written food specifications and served within service standards (timing and coordination).
• Communicates with servers in a professional manner regarding customer orders.
• Orders all essential food and other related items for the operational flow of the restaurant from prep kitchen. (Using Par Sheets)
• Follows portion and quality control standards (Temperature logs, portion control devices, etc.).
• Examines, labels and stores incoming food supplies in storage and refrigeration areas appropriately using FIFO procedures and proper food storage practices.
• Ensures kitchen appliances and equipment are properly maintained, have been cleaned and turned off at the end of each work day.
• Performs other duties as required or assigned.
  
  

Experience And Skills

• Three to five years of experience working in a supervisory capacity required.
• Good written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced. environment with minimal supervision.
• Good judgment and decision-making abilities.
• Experience in a high-volume environment required.
• Ability to supervise multiple levels of workers.
• Proficient in Microsoft Excel, PowerPoint, Word and Apple Product Technology
  
  

Physical Requirements

• Ability to climb stairs and lift to 50 lbs. daily is required.
• Standing for long periods of time.
• Ability to work with commercial equipment including stand mixers, ovens, torches, etc.
• Ability to reach, bend, stoop, climb up and down stairs, walk, carry multiple objects.
• Working various shifts including weekend and holidays.
• Working split shifts and shifts that may exceed 12 hours in duration.
  
  

Education

• Bachelor’s degree from accredited college or university in Hospitality, Culinary, Management or related field.
• Serv-Safe Certified