Chef Job Responsibilities:
Lead, mentor, and manage culinary team.
Develop and plan menus and daily specials.
Create prep lists for kitchen crew.
Manage food costing and inventory.
Maintain standards for food storage, rotation, quality, and appearance.
Ensure compliance with applicable health codes and regulations.
Establish maintenance and cleaning schedules for equipment, storage, and work areas.
Participate in interview process and selection of kitchen staff.
Schedule staff and assist in human resources processes as needed.
Chef Qualifications / Skills:
Demonstrated knowledge of culinary techniques and practices
Understanding of menu and recipe development techniques
Strong leadership abilities
Ongoing awareness of culinary trends
Understanding of health and sanitation laws
Excellent knife-handling skills
Applied wine and beverage knowledge
Basic computer skills and experience with Microsoft Office (Excel, Outlook)
Education and Experience Requirements:
Formal culinary training / culinary degree
3-5 years experience in high-volume kitchens
Previous kitchen management experience
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