Job description

We are seeking a Head Chef to oversee and manage the seamless running of the kitchen department by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service.

ESSENTIAL JOB FUNCTIONS:

· Management of scheduling, supervision of employees and overall performance and development in conjunction with culinary team.

· Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.

· Plans in menus and utilization of food surpluses and leftovers, taking into account probable number of guests, and popularity of various dishes and frequency of menu.

· Overseeing kitchen inventory, purchasing and food cost.

· To assist in the creation and preparation of food items according to the standard recipes, with flair, creativity and quality standards that the Company high standards and expectations.

· Control food costs and minimize waste of all food items.

· Reviews menus, analyzes recipes, determines food, labor etc.

· To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

· Instilling a culture of pride and ownership.

· Maximizing employee morale and productivity. Train line staff in the preparation of all dishes and provide performance feedback.

· To ensure the kitchen operational budgets are strictly adhered to, all costs are controlled.

· To ensure the proper handling and storage of all food items according to health and safety

· To maintain good working relationships with colleagues and all other departments.

· To abide by all federal, state and local labor, health and safety laws

· To have a complete understanding of the department's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.

· To have a complete understanding of the company's employee handbook and adhere to the regulations contained within it.

· To develop an open culture of communication, both formal and informal and encourage employee involvement.

Experience:

• Kitchen management: 1 year (Required)
• Hospitality: 1 year (Required)
• Cooking: 1 year (Required)
• Chef: 1 year (Required)
• Food service: 1 year (Required)

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 1 year

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Rehabilitation center

Work Location: In person

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