Job Order Detail

Description

Head Chef

Head chef oversees all kitchen staff, food preparation and cooking activities in a facility or for restaurant, lounge, banquet hall and or the Grab n Go.  The executive chef also recruits and hires staff, supervises their activities and instructs cooks in preparation, cooking, garnishing and presentation of food.
Responsibilities:
    - Plan and develop menus using descriptive text to encourage sales.
    -Industry trend analysis  
    -Ensure food meets quality standards.
    -Use financial management skills for budgetary and cost control purposes.
    -Use human resource management skills for recruitment, training, and scheduling.
    -May be responsible for capital expenditures.  
    -May prepare and cook meals and specialty foods.
    -Always organize and ensure proper kitchen conduct and cleanliness.
    -Ordering of all food product and or kitchen supplies for day to day plus special functions
    -Responsible for receiving all ordered food product and or supplies.
    -All special events and banquets
    -Works closely with Front of the house food and beverage manager.
    -Reports directly to General manager.
Knowledge, Skills, and Abilities:
    -A red seal designation is preferred.
    -Knowledge of FOODSAFE, workplace hazardous materials and first aid is required.
    -Must have minimum 3-year sous chef or higher level of certification.
    -Human resource management skills are required, recruitment, selection, training, performance management etc.
    -Financial management skills such as basic accounting and budget calculations
    -Good communication skills
    -Leadership skills  
    -Time management skills
    -Analytical skills
Salary and Bonus
Starting Salary of $_TBD _.   Based on experience in Position.
    -Bonus structure and Health benefits for contracted position.    
    -Gratuities are pooled on daily and catering function Gratuities.    
    -Higher % payout to Head Chef on all Catering function gratuities.