Kitchen Chef

Job Overview

The Kitchen Chef plays a pivotal role in coordinating and supervising all food preparation activities, ensuring the highest level of professionalism and quality. This position involves managing sanitation, inventory, quality control, and cost efficiency within the kitchen.

Key Responsibilities

• Develop weekly staff schedules aligning with operational needs, labor cost forecasts, and staffing policies.
• Maintain inventory controls by adhering to company protocols, resolving variances, verifying expiration dates, and managing par levels.
• Monitor and regulate costs actively to minimize waste and attain projected food and labor expenditures.
• Take full accountability for food costs, ensuring proper receipt, storage, and management of all food supplies.
• Research and develop new product ideas aligned with brand objectives to help achieve or surpass sales goals, sharing insights with the team.
• Design and plan high-quality menus respecting forecasted demand and brand recipe standards to uphold company image and customer satisfaction.
• Guarantee compliance with company policies and HACCP/Nutrition standards through corrective actions and continuous improvement measures, tracking their success.
• Oversee food production with strict adherence to sanitation and quality, showcasing expert knife skills and striving for operational excellence.
• Inspect kitchen appliances regularly to ensure cleanliness and functionality.
• Train kitchen staff on techniques and hygiene, assess workloads, and foster team cohesion to maintain expected standards.

Qualifications

• Technical degree in Hospitality Management or similar field.
• Between four to six years of experience in Food & Beverage operations or related areas.
• At least one year of leadership or managerial experience.