Head Chef

Be a Star at the Straz Center for the Performing Arts!

The Head Chef is responsible for the management of all culinary activities at the Straz Center. Responsibilities include management of kitchen staff and the supervision/coordination of related culinary activities for all restaurants, as well as catering events.

Located in downtown Tampa, the Straz offers flexible hours, event-based schedules including evenings and weekends, and a team-based work environment. Straz benefits for full-time staff include options for health/dental, vision, and other benefits plus a generous 403(b) plan.

Essential Functions:

Compliance / Standards

• Ensures that all food prepared meets the highest quality standards and is presented in a creative manner.
• Adheres to, stays current, and maintains all government and local related health, safety, and cleanliness standards with respect to food handling, kitchen maintenance, and safety.
• Performs quality control by testing cooked foods by taste, smell, color, and presentation ensuring food is prepared in the prescribed manner.
• Ensures the proper storage of all kitchen goods in the storeroom, refrigerator, and walk-in freezer.
• Ensures accuracy checks for the receipt, weight, and measurement of all deliveries.

Management

• Manages all activities related to the preparation of quality food and an efficient, profitable food service operation.
• Supervises culinary and other kitchen staff scheduling assignments that ensure economical, timely, and quality food production.
• Responsible for hiring, training, and other areas of staff management including discipline, performance evaluation, and recommending increase in pay.
• Achieves a high level of efficiency and productivity in all restaurant and cafe staff defined by achieving annual sales goals and maintaining labor costs.
• Ensures a professional and uniform appearance of the restaurant staff in accordance with the uniform code.
• Directs methods of food preparation and cooking, portion size, creativity, and garnishing of foods.
• Plans menus ensuring the proper utilization of any surplus food and leftovers, including pre-fixe menus.
• Plans, reviews, and prices menus by analyzing recipes, and determining food, labor, and overhead costs.
• Effectively manages budget- and controls-related costs by accurately estimating food consumption and food apportionment in line with scheduled events.
• Purchases food needed for event menus through order placement with vendor, as required.
• Maintains adequate inventories for all food service events.

Administrative

• Performs administrative duties as required for the department and related duties as assigned, including the review and approval of biweekly payroll.
• Collaborates with the Vice President of Food and Beverage and suppliers to keep abreast of changes taking place in the market.
• Follows all departmental and Straz Center guidelines and regulations.

Supervisory Responsibilities:

This position supervises the kitchen staff by overseeing the hiring, training, supervision, evaluation, and termination of the kitchen team.

• Approximate average number supervised: 15-20 employees

Other:

• Attends department, general staff, and weekly Food and Beverage management meetings.
• Informs the Vice President of Food and Beverage of all broken or malfunctioning equipment.
• Evaluates and recommends kitchen equipment purchases.
• Meets with clients to fulfill special dietary needs or requests and to develop menus and recipes.

Minimum Qualifications (Knowledge, Skills, and Abilities):

• Demonstrated commitment to the principles of outstanding food and customer service.
• Thoroughly knowledgeable of Health Code Standards requirements (State and Local).
• Self-motivated and able to work with limited supervision.
• Able to work effectively under pressure and meet required deadlines.
• Excellent organization and planning skills.
• Effective negotiating skills (used in regular interactions with vendors).
• Ability to define problems and recommend appropriate solutions.
• Ability to deal effectively with problem situations that can result in dissatisfied customers.
• Ability to communicate in an articulate and effective manner both verbally and in writing when communicating with staff, vendors, and guests. Ability to understand Spanish is preferred.
• Ability to plan menus with average margins to meet profit goals.
• Works with VP of Food and Beverage to prepare and interpret budgets and to manage food costs within forecasted sales.
• Proficient in the use of a computer with a working knowledge of Word and Excel and able to learn and utilize internal software programs.
• Able to operate a computer, telephone, calculator, ovens, grills, fryer, steamer, kitchen equipment, fax, and copy machines.
• Ability to work a flexible work schedule which includes evenings, weekends and holidays in order to prepare food for scheduled events.

Education and Work Experience:

• College degree or culinary school degree.
• Three years of experience as a Head Chef in a full service restaurant including banquets.
• A minimum of three years' experience supervising kitchen staff.
• Previous banquet and restaurant experience required.

Certifications / Licenses:

• ServSafe Manager Certification
• Sanitation Manager Level certification required.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

• While performing the duties of this job, the employee is regularly required to traverse, remain in a stationary position, position oneself to move, and occasionally move over 25 pounds. The employee will be required to reach and communicate effectively.
• The employee will traverse to various areas within the Straz Center and stand for long periods of time while preparing food. Additionally, the employee may occasionally travel off-site for meetings and off-site catering events.
• The nature of this job requires the employee to work on-site as a regular work routine.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

• The noise level in the work environment may be moderate to very high.

Travel: Little travel is expected for this position.

The David A. Straz, Jr. Center for the Performing Arts, Inc. is an equal opportunity employer committed to being an inclusive workplace and strongly believes in the importance of having a diverse group of individuals represented. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Please visit our website at www.StrazCenter.org to learn more about the Straz Center.