Head Chef

Job Description

Job Description

As Head Chef, you are responsible for the overall leadership, management, and operation of the kitchen. You are expected to maintain the highest standards of food quality, operational efficiency, cleanliness, safety, and team performance while supporting the restaurant's financial objectives. Please see below for the expected responsibilities:

Leadership & Team Management

• Lead, supervise, and develop all kitchen staff, fostering a positive, professional, and accountable work environment.
• Recruit, train, coach, and evaluate kitchen employees to ensure consistent performance and adherence to company standards.
• Delegate responsibilities appropriately and ensure efficient communication among all kitchen personnel.
• Maintain staffing levels necessary to support business operations while controlling labor costs.
• Prepare and manage staff schedules to meet operational needs while adhering to the approved labor budget.
• Promote teamwork, professionalism, and a culture of continuous improvement.

Food Quality & Kitchen Operations

• Ensure every dish is prepared and presented in accordance with established recipes, quality standards, and presentation guidelines.
• Maintain consistency in food preparation, portion control, taste, and plating.
• Set up and stock kitchen stations with all necessary ingredients, supplies, and equipment before service.
• Oversee all food preparation and cooking operations. Prepare food for service, including chopping vegetables, butchering meats, preparing sauces, and completing other food preparation tasks.
• Cook menu items using various cooking techniques, including grilling, frying, sautéing, roasting, baking, and other approved methods.
• Work collaboratively with the kitchen team during service to ensure timely preparation and delivery of all menu items.
• Monitor food quality throughout each service period and promptly address any issues.

Food Safety & Sanitation

• Ensure full compliance with all local, state, and federal health regulations.
• Maintain the highest standards of food safety and sanitation throughout all kitchen operations.
• Ensure proper food handling, storage, labeling, rotation (First-in, First-out (FIFO)), and disposal procedures are consistently followed.
• Monitor and maintain all required food temperature guidelines for storage, cooking, cooling, reheating, and holding.
• Maintain complete and accurate temperature logs and food storage records.
• Ensure all kitchen equipment, workstations, utensils, and food preparation areas are cleaned and sanitized according to company procedures.
• Perform and oversee end-of-shift cleaning and sanitation of all cooking surfaces and kitchen equipment.

Inventory & Purchasing

• Receive incoming deliveries from approved suppliers and verify the accuracy, quality, and condition of all products received.
• Properly organize and stock walk-in coolers, freezers, dry storage, and kitchen inventory.
• Monitor inventory levels to ensure adequate stock while minimizing waste.
• Perform routine inventory counts and complete required inventory documentation.
• Maintain food storage logs and inventory records.
• Rotate inventory using First-In, First-Out (FIFO) principles.

Financial Management

• Manage kitchen operations within approved financial budgets.
• Monitor and control food costs (Cost of Goods Sold) through proper purchasing, portion control, waste reduction, and inventory management.
• Manage labor costs through effective scheduling and productivity management.
• Minimize food waste, spoilage, and unnecessary expenses while maintaining quality standards.
• Recommend operational improvements that increase efficiency and profitability.

Safety & Compliance

• Ensure a safe working environment for all employees by enforcing workplace safety procedures and proper equipment operation.
• Ensure compliance with OSHA requirements and all applicable workplace safety regulations.
• Immediately report accidents, injuries, equipment failures, or safety concerns to management.
• Verify that all kitchen equipment is properly maintained and report maintenance needs promptly.

Operational Excellence

• Ensure the kitchen consistently operates efficiently during all service periods.
• Maintain adequate preparation levels to support anticipated business volumes.
• Coordinate with restaurant management regarding menu availability, specials, large parties, and special events.
• Assist with menu development, recipe standardization, and seasonal offerings as requested.
• Maintain a clean, organized, and professional kitchen at all times.
• Demonstrate professionalism, reliability, and a commitment to exceptional guest satisfaction.

General Responsibilities

• Perform additional duties and responsibilities as reasonably assigned by restaurant ownership or management.
• Maintain a professional appearance and conduct at all times.
• Comply with all company policies, procedures, and employee handbook requirements.
• Serve as a role model by demonstrating strong leadership, integrity, accountability, and a commitment to excellence.

Located in the heart of Lauderdale by the sea Our upscale beach bar and restaurant that is steps away from the beach

Company Description

Located in the heart of Lauderdale by the sea Our upscale beach bar and restaurant that is steps away from the beach