Restaurant Chef

Summary:
The Restaurant Chef is responsible for all culinary operations of a single restaurant with difficult to
complex operations. This position directs and participates in the preparation, seasoning and cooking of
food, manages the culinary staff, and performs all other responsibilities as directed by the business or
assigned Management of which associate is capable of performing. This is an exempt position and
typically reports to the Restaurant Manager, depending on local requirements.
Essential Functions:
• Supervises the day to day activities of culinary staff, assigns responsibilities for specified work,
and sets deadlines to ensure the timely completion of work
• Promotes safety and sanitation, inspects all food products handling, establishes and maintains
safe practices, and follows HACCP procedures
• Establishes and maintains contact with food vendors
• Prices and orders food and kitchen supplies
• Maintains effective cost control, service and quality standards to produce maximum sales and
profits
• Complies with company and franchise standards of operation procedures, as well as those of all
applicable regulatory agencies, and ensures on a daily basis that all products are prepared and
presented in accordance with brand or company standards
• Identifies hiring, firing, advancement, promotion or any other associate status change needs of
the culinary staff
• Maintains effective communication and positive associate relations by ensuring all associate
activities are performed in a timely and professional manner, to include performance reviews,
progressive discipline, resolving associate relations issues, managing incentive programs, and
executing management and associate development programs as defined by the Restaurant
Manager
• Provides the highest quality of customer service to the customers at all times, to include ensuring
the proper training of all staff and supporting associates to ensure customer satisfaction and
product quality
Minimum Qualifications, Knowledge, Skills, and Work Environment:
• Requires post-secondary training via community college, technical school, culinary arts school or
four-year university; brand certification a plus
• Requires a minimum of 5 years managerial or supervision experience in the food service industry
• Must be certified in Serve Safe Management certification course
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to
motivate others and act as a change agent
• Demonstrates organization and multi-project time/issue management
• Requires the ability to speak, read and comprehend instructions, short correspondence and
policy documents, as well as converse comfortably with individuals
To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.

Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW)