HEAD CHEF

The Cowfish, Charlotte•Charlotte, NC

18d•Onsite

About The Position

Locally owned and in the heart of SouthPark, The Cowfish is well known as the spot for the freshest sushi and best burgers around! We operate with our core values at the heart of everything we do: guest service, high quality ingredients, health, safety and a commitment to culture. We are looking for a for a hands on Head Chef to join our dedicated team.The perfect candidate is a well-rounded leader, who pays equal respect to caring for people, quality ingredients, and upholding systems and policies.

Requirements

Prior experience in Head Chef level position managing high volume restaurants.
Exceptional people and management skills. Proven track record in developing, coaching, and managing teams.
High degree of flexibility and adaptability. Must be able to manage multiple projects and work well under pressure.
Strong attention to detail.
Must be at least 21 years of age.
Must be able to lift and carry 40 pounds (including trash bags).
Position requires prolonged standing, bending, twisting and repetitive hand and wrist motion.
Work with hot, cold, and/or hazardous materials and equipment.
A valid drivers license, proof of insurance and non-slip shoes are required.

Responsibilities

Oversee day-to-day culinary operation. Ensure all food quality and safety standards are met.
Oversee all phases of food production including inventory, ordering, storage, preparation, and execution to service time standards.
Check freshness and quality of ingredients. Oversee and coordinate food and kitchen orders.
Assist in the development of new menu items.
Monitor and coach managers and team members on performance and compliance. Train and develop managers and team members to their highest potential.
Evaluate work procedures and identify methods for increasing efficacy or productivity.
Write weekly work schedules for managers to accommodate sales volumes.
Maintain a clean, sanitary, and functional kitchen. Maintain the working condition of all equipment to reduce operating costs.
Recruit and interview applicants, hire and onboard new managers and team members.
Work with General Manager and Assistant General Manager on administrative duties, including tracking expenses, maintaining profitability and invoice input.
Responsible for maintaining inventory.
Ensure compliance with all applicable rules, regulations, and safety policies in all culinary operations.