Chef

Job Description

Job Description

Description:

Reports To: General Manager 

Job Summary

The Chef is responsible for all kitchen functions, including food purchasing, preparation, and adherence to quality standards. This role oversees sanitation, cleanliness, portion and cost control, menu development, and the training and development of all kitchen staff.

Key Responsibilities

Food Quality & Preparation

· Monitor sanitation practices to ensure compliance with all standards and regulations.

· Oversee cleaning schedules for kitchen floors, walls, hoods, equipment, and storage areas.

· Check quality of raw and cooked food products and maintain proper food holding and refrigeration temperatures.

· Ensure food is consistently prepared, cooked, portioned, and presented according to standards and recipes.

· Instruct and supervise cooks in food preparation, garnishing, and plating.

· Demonstrate new cooking techniques or equipment to staff.

· Prepare and cook food as needed, both for daily service and special events.

Menu Planning & Cost Control

· Collaborate with managers to plan and price menu items, establish portion sizes, and create recipe cards.

· Control food costs through proper requisitioning, storage, and waste management practices.

· Analyze recipes and assign pricing based on food, labor, and overhead costs.

· Plan decorative food displays and seasonal or event-based menu items.

· Meet with sales representatives to negotiate prices and order supplies.

Operations & Inventory Management

· Order and requisition food, equipment, and supplies to support efficient kitchen operations.

· Verify that deliveries meet product specifications, quality standards, and unit amounts.

· Maintain accurate food and equipment inventories.

· Determine production schedules and staff requirements to ensure timely service.

· Coordinate kitchen budgeting and purchasing needs.

· Inspect supplies, equipment, and work areas for adherence to standards.

· Ensure proper maintenance of equipment and facilities through inspections and preventative programs.

Staff Leadership & Training

· Recruit, interview, hire, train, and evaluate kitchen personnel.

· Provide orientation on policies, procedures, and company standards.

· Oversee continuous training in food preparation, sanitation, equipment use, first aid, lifting techniques, and handling hazardous materials.

· Administer prompt, fair, and consistent corrective action for violations of policies.

· Conduct performance appraisals and support ongoing professional development.

Guest & Event Support

· Collaborate with managers and staff to plan menus for special occasions, weddings, banquets, or parties.

· Meet with guests when appropriate to discuss menu needs for special events.

· Support front-of-house and back-of-house teamwork to ensure guest satisfaction.

· Step in as needed to fill other roles and maintain service standards.

Administrative Duties

· Prepare required paperwork, including menus, specials, schedules, and reports in a timely and organized manner.

· Attend scheduled meetings and contribute suggestions for improvement.

· Coordinate with fellow employees to support smooth restaurant operations.

· Culinary Skills – Expertise in a wide range of cooking methods, recipe development, plating, and presentation.

· Kitchen Equipment Proficiency – Skilled in the safe and effective use of commercial kitchen equipment (ovens, fryers, mixers, slicers, grills, steamers, knives, etc.), as well as standard smallwares and tools.

· Food Safety & Sanitation – Strong knowledge of HACCP, safe food handling, sanitation practices, and regulatory compliance.

· Leadership & Training – Ability to lead, mentor, and develop kitchen staff, fostering a culture of teamwork and professionalism.

· Financial Acumen – Competence in managing food cost, labor budgets, inventory, and vendor negotiations.

· Technology Skills – Familiarity with POS systems, online ordering platforms, scheduling software (e.g., HotSchedules), and Microsoft Excel.

· Problem-Solving & Adaptability – Ability to troubleshoot operational challenges and adapt quickly to changing guest or business needs.