What are the responsibilities and job description for the Executive Chef position at DKI Homecookin' & Steakhouse?
Silo Restaurant in Sullivan, MO is looking for one executive chef to join our 34 person strong team. We are located on 200 S Service Rd West. Our ideal candidate is a self-starter, punctual, and engaged.
Benefits
- Weekly Pay with competitive wages including monthly Bonuses!
Key responsibilities of a Head Chef:
- Menu Planning and Development: Create and maintain menus based on seasonal ingredients, customer preferences, and budget constraints while working with the General Manager!
- Kitchen Staff Management: Lead and supervise the kitchen team, including sous chefs, line cooks, and prep cooks, assigning tasks and ensuring efficient workflow.
- Food Quality Control: Regularly inspect food quality, taste dishes, and ensure consistency in preparation and presentation.
- Ingredient Procurement: Source fresh, high-quality ingredients, manage inventory levels, and monitor food costs.
- Training and Development: Train kitchen staff on new cooking techniques, recipes, and safety procedures.
- Health and Safety Compliance: Adhere to all food safety regulations, sanitation standards, and kitchen hygiene practices.
- Cost Control: Monitor food costs, labor expenses, and identify areas for cost optimization.
- Kitchen Operations Management: Oversee daily kitchen operations, including scheduling staff, managing equipment, and addressing any issues that arise.
- Communication and Collaboration: Collaborate effectively with the General Manager and communicate with him and other staff members while maintaining a positive work environment.
Required Skills and Qualifications:
- Extensive Culinary Skills: Deep understanding of cooking techniques, flavor profiles, and ingredient combinations.
- Leadership Abilities: Ability to motivate, delegate tasks, and manage a diverse kitchen team effectively.
- Problem-Solving Skills: Quickly identify and resolve issues in the kitchen under pressure.
- Communication Skills: Clear and concise communication with kitchen staff, service staff, and management.
- Financial Acumen: Understanding of food cost analysis and budget management
- Experience: Several years of professional kitchen experience with a proven track record as a sous chef or similar role.
- Culinary Degree (preferred):