What are the responsibilities and job description for the Head Cook position at Private Listing?
We are looking for talented and passionate Head Chefs to work directly with our Executive Head Chef for a fine dining concept.
The successful candidate will lead the culinary team and work with the highest quality ingredients that have been thoughtfully sourced. The role will include managing and developing all members of the culinary team while ensuring training is given to ensure they progress with us.
COMPENSATION AND BENEFITS
- Comprehensive benefits plan, including medical, dental, vision and life insurance.
- Generous paid time off programs (vacation and personal days).
- 401k retirement savings plan with company match.
- Pre-tax commuter benefits.
- Work life and wellness benefit platform.
- Discount program offering Retail, Restaurants & Activities discounts.
- Freshly prepared Staff Meal whilst on duty.
- Uniform and dry cleaning provided.
ESSENTIAL DUTIES & RESPONSIBILITIES
- Lead, mentor, and motivate the kitchen brigade, including sous chefs, line cooks, and prep staff.
- Oversee the daily kitchen operations including the proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards.
- The Head Chef will be responsible for ensuring the daily pars are met and at the highest standard.
Conduct regular training, performance evaluations, appraisals and leadership meetings to build a skilled and cohesive team.
Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness, and food safety.
- Responsible for educating and training staff on safe work habits and proper standards of practice.
- Ensure teamwork and constructive collaboration exists between the front and back of house staff through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations.
- Taste and review products daily to ensure quality and consistency with preparation and presentation.
- Have a working knowledge of inventory ordering systems.
- Uphold high standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness.
MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)
- Minimum of 5 years’ experience working in fine dining leading teams.
- A professional and polished approach to leadership in a busy atmosphere.
- NYC Food Protection Certificate.
- Strong work ethic and customer-focused approach.
- Previous management experience required.
- Culinary trained and professional who is passionate and curious to develop and grow as a chef.
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
- Ability to coordinate multiple activities with attention to detail.
- Ability to work independently, with minimal supervision.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
- Ability to be flexible with job demands and open-minded when being asked to complete tasks.
- Ability to operate and use all equipment necessary to run the restaurant.
- Ability to operate with grace under pressure.
- Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds.
- Ability to work varied hours/days as business dictates.
- Ability to stand for up to 8-10 hours a day.