The Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. Chef provides leadership training and hands-on management of the kitchen staff. Chef is in charge of executing the food, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with the company’s hiring policies.
Adaptability and Flexibility to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs. Diligently attends to details and pursues quality in accomplishing tasks. Demonstrate professional and gracious demeanor at all times. Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions. Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines.
Chef work in hotels, restaurants, conference and convention centers, corporate meeting centers and in other large venues where a Chef to be required. Chef must maintain high standards of safety and cleanliness. Work extended hours in hot, noisy and sometimes close conditions. Stand for length of scheduled shift. Work without direct supervision.