Chef Jobs

About The Position

Requirements

• Prior experience cooking and/or supervising in a professional kitchen preferred.
• Knowledge of food safety and proper cooking techniques.
• Ability to work in a fast-paced team environment.
• Flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Manage the day-to-day culinary operations of single, or multiple, outlets within the policies and guidelines set forth by the company, including oversight of appropriate levels of staffing.
• Maintain a professional company image, including kitchen cleanliness, proper uniforms, and appearance standards.
• Maintain updated and accurate costing and documentation of all menu items prepared and sold in the food and beverage operations.
• Execute inventory based on outlined procedures and periods.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Ensure that all kitchen equipment, including sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned regularly. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify the senior culinary leadership immediately of any maintenance and repair needs.
• Resolve issues of employee conflict, dissatisfied guests, and wrong stock orders with a quick solution.
• Rally staff during heavy shifts, resolving conflicts and getting the job done.
• Interact with guests, being friendly and courteous, to resolve service issues or concerns.
• Ensure the kitchen staff provides consistent product and service standards of the highest quality.
• Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports, and taking appropriate actions.
• Accurately and easily communicate standards and cooking methods to staff, give orders and speak with guests clearly.
• Ensure a safe working environment to reduce the risk of injury and accidents.
• Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
• Create, organize, and keep work schedules, shipments, cleaning schedules and more.
• Train employees, as assigned, on an ongoing basis.
• Lead by example to other team members and mentor new staff.