Kitchen Chef

Overview

The Kitchen Chef is accountable for the comprehensive management and organization of all food production activities, ensuring they meet the highest culinary and professional standards. This role involves overseeing sanitation, inventory, quality assurance, and cost control within the production environment.

Key Responsibilities

• Develop and assign weekly schedules for kitchen staff, aligning with labor forecasts and staffing policies.
• Manage monthly inventory by enforcing control measures, correcting discrepancies, verifying expiration dates, and maintaining appropriate stock levels.
• Monitor and control food and labor costs to minimize waste and meet budgeted targets.
• Take full accountability for food cost management and supervise correct receipt and storage of supplies.
• Conduct innovation and research on new brand products to support or surpass sales goals; communicate insights to the team.
• Design menu items of outstanding quality that comply with brand standards and anticipated demand to enhance customer satisfaction.
• Ensure all products and processes comply with company policies and HACCP/Nutrition standards; implement necessary corrective and continuous improvement actions, tracking their effectiveness.
• Oversee food preparation maintaining excellent quality, hygiene, and professional culinary skills, including expert knife techniques; regularly inspect kitchen equipment for cleanliness and proper operation.
• Provide training to kitchen staff on work methodologies and hygiene standards, manage workloads effectively, and foster a collaborative team environment.

Qualifications and Experience

• Technical degree in Hospitality Management or an equivalent relevant field.
• A minimum of four to six years of experience in food and beverage operations or a related function.
• At least one year of managerial experience overseeing teams in a culinary or food production setting.