What are the responsibilities and job description for the Head Chef position at Misfit Joints?
REPORTS TO: General Manager
REQUIRED TRAINING, EDUCATION, AND EXPERIENCE
High School Diploma or equivalent
Culinary Management/Arts Associate's degree recommended
Servsafe Certified (required/provided)
2-5 years of previous kitchen and managerial experience.
MINIMUM QUALIFICATIONS
Good communication and interpersonal skills.
Ability to lead a team
Have command of the English language, written and verbal.
Possess basic mathematical skills for reporting/forecasting preparation and recipe creation and any other necessary calculations.
Be willing and able to work flexible days and hours, including weekends, holidays and nights.
Possess the ability to perform several tasks simultaneously.
Have good hearing and vision with or without corrective lenses.
Be able to lift at least 60 pounds.
Possess an acute sense of taste.
RESPONSIBILITIES/DUTIES:
Create recipe standards and effectively communicates changes with staff and leadership
Monitor the quality of all food products and presentations and implement corrective measures or changes to recipes when necessary.
Create and Organize all food-related projects including catering, room service, dining room, and special group parties.
Oversee and supervise all kitchen staff, including direct supervision of Kitchen Managers, Kitchen Supervisors, and Lead positions.
Hire, train, and supervise all Back of House employees.
Schedule all departmental personnel according to demands of the restaurant and control labor costs to ensure profitability.
Maintain accurate and up-to-date records of personnel performance, labor cost, sickness, and overtime in the department.
Approve employee timesheets on a daily basis.
Make recommendations and coordinate with the General Manager and/or Human Resources for Hiring and Termination of back of house employees.
Communicate with the personnel of other departments and attend weekly Operations meetings.
Respond in a timely manner to all requests and communications from the General Manager and Leadership Team.
Monitor Product Mix and provide monthly reports to the Management team and recommendations for menu changes or adjustments.
Ensure that the Kitchen Staff is aware of daily forecasts concerning reservations, events, and staff issues.
Coordinate with the leadership team to provide responses to guest complaints and poor reviews in a timely manner.
Provide ongoing menu development to drive sales during designated breakfast, lunch, and dinner periods.
Conduct quarterly tastings for proposed new menu items with ownership/leadership in accordance to their direction. This also involves featuring menu items on a regular basis for the purpose of cross utilization and developing a menu item to go on the menu.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Check food purchases for proper ordering, quality and price structure
Oversee the ongoing implementation of xtraChef and ensure the accuracy of invoices, recipe creation, product matching and so on.
Conduct Inventory of all kitchen products on a weekly basis and record in xtraChef.
Create and implement Standard Operating Procedures to maintain cleanliness and proper functioning of dishtank, prep areas, kitchen and culinary equipment .
Create and implement Standard operating procedures for all aspects of Kitchen Operations, including but not limited to Prep Recipes, Food Recipes, To-Go packaging, Food Presentation, Opening & Closing Procedures, PAR levels, and so on.
Monitor and ensure the use of safe sanitation practices, following all current federal and local Food Code guidelines.
Complete and submit food orders, checking food purchases for proper ordering, quality and price structure.
Monitor and maintain kitchen equipment and coordinate with the General Manager for repairs and maintenance
Ensure overall efficiency of the kitchen by providing a stellar example, proper training, good communication, and appropriate feedback to staff.
Performs all other related duties as assigned.
ADDITIONAL RESPONSIBILITIES:
APPEARANCE AND GROOMING
All staff members are required to follow the guidelines set forth by the Employee Handbook.
LANGUAGE SKILLS
Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community.
MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 60 pounds..
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.
SCHEDULE REQUIREMENTS
Availability to work must include evenings, weekends, and some holidays during the restaurant’s hours of operation.