Head Chef

2 years

Title: Head Chef

Reports to: General Manager, Director(s) of Culinary Operations, LSD Director of Culinary Operations, , LSD Directors and Partners

Position Objective: Our Head Chef is responsible for the development, cost management, production, and execution of all menus as well the hiring, scheduling, and professional development of all staff within the department.

Essential Duties and Responsibilities:

• Develop, collaborate, and execute all culinary menus
• Ensure proper costing, consistency, and quality.
• Enforce all labor laws (federal, state and local).
• Ensure kitchen and employees meet state and local requirements for certification and sanitation.
• Liaison and coordinate with the Director of Culinary Operations.
• Maintain a clean, organized, and safe kitchen.
• Manage all kitchen staff in tandem with Culinary Management, delegate appropriately to Sous Chefs as needed. Maintain positive relationships and collaboration with the culinary team.
• Monitor and maintain line plating to meet set standards.
• Coordinate with Culinary Management on kitchen purchasing and receiving.
• Coordinate with Culinary Management on monthly inventory of kitchen products.
• Coordinate with Culinary Management on training and development of kitchen staff.
• Coordinate with Culinary Management on the scheduling of hourly labor; ensure proper staffing for productivity and high standards of quality.
• Serve as a role model, lead by example and demonstrate professionalism.
• Staff knowledge and training in tandem with front of house management.
• Utilize labor effectively to meet budgets during transition period back to full capacity - Chef shifts should be active and scheduled for line, prep, and / or inside or outside expeditor
• Support, monitor, and maintain constant contact with team members who are unable to return to work, ensure their needs are heard and continue current support efforts in place.
• Coordinate with front of house staff to ensure guest expectations are exceeded
• Mastery and utilization of all software (Toast, Sling, R365)

Compensation: Salary ($65,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts

Cost Management

Leadership

Menu Development

Team Management

Production Management

Communication

Professional Development

Problem Solving

Staff Hiring

Time Management

Coordination With Executive Chef

Attention to Detail

Scheduling

Organizational Skills

Customer Service Orientation

Interpersonal Skills

Quality Control

Culinary Creativity

Adaptability

Customer Service

Conflict Resolution

Coordination

Mentoring

Recipe Implementation

Strategic Planning

Labor Law Enforcement

Expeditor Role Execution

Collaboration

Cost of Goods Sold Management

Training and Development

Expediting

Operational Efficiency

Staff Training

Kitchen Maintenance

Staff Leadership

Inventory Management

Plating Supervision

Kitchen Organization

Labor Utilization

Staff Supervision

Staff Knowledge and Training

Line Plating

Food Manager Certification

Budget Management

Leadership Skills

Staff Knowledge

Problem Solving Skills

Food Safety Certification

Allergen Training

Lifting

Standing for Extended Periods

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