CDC Head Chef

Gjelina Group•New York, NY

7d•Onsite

About The Position

The Head Chef is responsible for overseeing and participating in the preparation of all food and food-related procedures and quality. This role involves planning, developing, and pricing menu items with the CEO, ordering all food, and maintaining records and accounts. The Head Chef manages all kitchen staff and is responsible for the overall direction, coordination, and evaluation of all aspects of the kitchen and its employees, carrying out management responsibilities in accordance with the organization's policies and applicable laws. Key responsibilities include interviewing, hiring, training, planning, assigning, directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems. A solution-driven approach and positive leadership are essential.

Requirements

5+ years of leadership experience or related experience.
Manager ServSafe™ certified.
Advanced understanding of professional cooking and baking skills.
Ability to take direction/give direction/delegate.
Manage and cultivate a team environment.
Work calmly and effectively under pressure.
Problem-solving abilities, be self-motivated and organized.
Leadership skills with the ability to coach and mentor staff in the department.
Demonstrates good judgment, integrity, trust, ethics, and values.
Excellent communication skills.
Good understanding and ease with Microsoft Office, Excel/Google Sheets literacy.
Ability to understand and interpret financial statements.
Ability to take direction from CEO.
Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
Must have reliable transportation.
Strong communication skills (written and verbal).
Ability to use discretion and provide direction to the team.
Must thrive in a fast-paced environment.
Must have strong work ethic, trust, integrity, and accountability.
Exceptional time management and organizational skills.
Ability to provide exceptional guest service that exceeds expectations.
Ability to exercise independent judgment.
Detail and action-oriented.
Must be able to follow all safety, health, and sanitation procedures.
Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients.
Ability to use all relevant items of equipment.
Understanding, knowledge, and ability to comply with safety, sanitation, and handling procedures.
Ability to prioritize work activities and provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner.
Sexual Harassment Training.
WorkersComp Training.
Must understand how to abide by the rules of the Department of Health related to Food.

Nice To Haves

Bi-lingual English and Spanish a Plus, but not required.

Responsibilities

Operating and managing the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
Preparing ingredients and other kitchen equipment.
Developing new recipes for seasonal menus.
Facilitating proper inter-departmental communications and organization.
Staff evaluations (training, 90-day, annual).
Establishing written development and performance goals for all team members and monitoring progress.
Ensuring appropriate staffing.
Assisting with the hiring of staff, including sous chefs, and ensuring that hiring/disciplinary/termination standards follow all company guidelines.
Ensuring their section of the kitchen adheres to safety and health regulations.
Supervising and training staff members when needed.
Preparing all food items as directed in a sanitary and timely manner.
Establishing and maintaining recipes, portion controls, and presentation specifications.
Understanding and knowledge to properly use and maintain all equipment in the station.
Sourcing/tracing all ingredients used.
Quality assurance of product and communication when necessary.
Communicating all necessary repairs to equipment.
Planning, scheduling, managing, leading, and directing department operations.
Coaching and leading Sous and cooks to ensure execution of the company's standards and procedures.
Leading the implementation of company/department initiatives by developing action plans and directly motivating and instructing the team on the implementation plans.
Consistently monitoring and managing department staffing levels.
Consistently reviewing department operations to identify any problems, concerns, and opportunities for improvement.
Developing and implementing a positive learning environment and supportive training culture.
Analyzing relevant reports to identify and address trends and issues in department performance.
Planning and controlling daily labor schedule.
Leading and supervising to ensure compliance with The Company policies.
Supervising ServSafe™ practices with regard to personal cleanliness and food handling.
Following and adhering to the code of conduct.
Ensuring compliance with all labor laws, policies, and procedures and addressing any violations immediately (directly or through management staff).
Performing other duties and responsibilities as required or requested by management.