- Manage the daily operations of the kitchen staff
- Provide supervision of all kitchen staff, including hiring, training, and disciplining
- Design and develop new menus
- Oversee the overall quality of the food service and restaurant facility
- Maintain established food cost, quality, and service goals
- Maintain thorough and accurate records
- Provide direction to kitchen staff and support to the general manager
- Ensure strict adherence to all health, safety, sanitation, and food sanitation codes and standards
- Provide any other duties as assigned by the general manager
Head Chef Responsibilities:
- Operate a high-volume kitchen, overseeing food production and quality control
- Staff, train, and supervise kitchen and back-of-the-house personnel
- Create menus, maintain menus, and oversee food orders
- Market food offerings through advertising, customer contact, and point-of-sale materials
- Ensure compliance with all health code and sanitation regulations
- Supervise daily kitchen operations, including opening and closing, and inventory and ordering
- Maintain and update employee records, manage staff performance, recruit, hire, train, and schedule, and administer disciplinary action as needed
- Maintain a clean and sanitary kitchen, and update menus and equipment as needed
- Evaluate vendors and suppliers, and negotiate contracts
- Review and approve menu pricing
- Develop and implement new kitchen procedures
- Maintain close relationships with customers
- Perform all job
