Head Chef/Manager

Job Description

Job Description

Description:

Position Summary:

The position of Head Chef/Manager must have proven culinary and managerial skills, as well as a passion for creating delicious and innovative dishes with our Nutritionist that will meet all dietary needs and regulations of our contracts and other regulatory bodies.

The role of the Head Chef is to ensure that our Kitchen runs efficiently and any issues with grievances and complaints are dealt with along with the operational team within the guidelines of our Grievance Policy and Procedures.

Essential Duties and Responsibilities:

• Plan and create menus with our Nutritionist in collaboration with medical and dietary needs.
• Control and direct the food preparation process in line with menu and department of health regulations.
• Create dishes that reflect our commitment to quality and cost effectiveness
• Supervise kitchen personnel’s activities to ensure compliance with health and safety standards.
• Ensure the consistent, high-quality delivery of every dish.
• Manage and train kitchen personnel.
• Estimate food requirements and food/labor costs
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the Finance and management and make recommendations as necessary.
• Ensure that all logs are maintained for temperature testing, calibration of thermometers as required by Agency and Department of Health.
• Do monthly check list report of QA/QI on sanitation, inventory, equipment, etc. that the kitchen is up to standard of the Department of Health and inspection ready.
• Keep time and payroll records and approve accordantly.

Requirements:

Qualifications: 

• Proven experience as Head Chef/Manager.
• Exceptional proven ability in culinary arts.
• Leadership and managerial skills.
• Up-to-date with culinary trends and optimized kitchen processes.
• Good understanding of useful computer programs (MS Office, restaurant management software, POS).
• Credentials in health and safety training.
• Degree in Culinary Science or related certificate.

Education and/

or Experience: 

Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef. Food Handler certification and protection Manager Certification.