Head Chef

About the Role:

The Head chef will be responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Direct responsible for the food revenue goals of the restaurant, kitchen and BOH labor costs. Direct responsible for action planning to reduce costs in case needed.

Activities of a Head Chef:

• Promote, work, and act in a manner consistent with the mission of the restaurant group.
• Monitor sanitation practices to ensure employees follow standards and regulations.
• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas.
• Check the quality of raw and cooked food products to ensure they meet standards.
• Maintain proper food holding and refrigeration temperature control points.
• Estimate the amounts and costs of required supplies, including food and ingredients.
• Control food costs and usage by properly requisitioning products, storing ingredients correctly, following standard recipes, and minimizing waste.
• Instruct cooks and other staff in food preparation, cooking, garnishing, and presentation.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and create standard recipe cards for new dishes.
• Supervise and coordinate cooks and other kitchen staff engaged in food preparation.
• Ensure all food and products consistently meet the restaurant’s standards for recipes, portioning, cooking, and service.
• Schedule personnel to match business activity and ensure full staffing while meeting labor cost goals.
• Inspect supplies, equipment, and work areas to confirm compliance with standards.
• Order or requisition food, equipment, and supplies to maintain efficient operations.
• Order all products according to predetermined specifications and verify correct quantities and conditions upon receipt.
• Ensure deliveries follow the restaurant’s receiving policies and procedures.
• Determine production schedules and staffing needs to guarantee timely service.
• Verify the quantity and quality of all received products.
• Design food presentation and create decorative displays.
• Plan, direct, and supervise food preparation or cooking activities across multiple kitchens or restaurants.
• Coordinate planning, budgeting, and purchasing for all food operations.
• Analyze recipes to assign menu prices based on food, labor, and overhead costs.
• Prepare and cook various types of food for regular service or special events.
• Meet with sales representatives to negotiate prices and order supplies.

Responsibilities of a Head Chef:

• Make employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen staff when appropriate.
• Ensure timely completion of employee performance appraisals in accordance with restaurant policies.
• Enforce personnel policies consistently and administer corrective actions promptly and fairly when necessary.
• Provide new kitchen employees with a thorough orientation on company and department policies and procedures.
• Continuously train kitchen staff on equipment use, utensil handling, cleanliness, sanitation, first aid, CPR, safe lifting techniques, and hazardous material handling.
• Collaborate with other departments to plan and develop recipes or menus that reflect seasonal ingredients and expected guest volume.
• Demonstrate new cooking techniques and equipment to staff.
• Keep all equipment clean and in excellent condition through regular inspections and adherence to the restaurant’s preventive maintenance programs.
• Meet with guests to discuss menus for special occasions such as weddings, parties, or banquets.
• Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
• Attend scheduled employee meetings and offer constructive suggestions for improvement.
• Work collaboratively with colleagues to meet guest needs and ensure smooth restaurant operations.
• Step in to assist other employees when necessary to maintain service standards and efficiency.