Head chef job description
Example head chef requirements on a job description
- Bachelor's degree in Culinary Arts.
- Certified Chef Certification.
- A minimum of 5 years of experience in the culinary field.
- Proficiency in MS Office Suite.
- Knowledge of food safety standards.
- Excellent communication and interpersonal skills.
- Strong problem-solving and decision-making skills.
- Ability to manage and motivate a team.
- Ability to manage multiple tasks simultaneously.
- High level of creativity and attention to detail.
Head chef job description example 1
Anheuser-Busch head chef job description
JOB TITLE:
Breckenridge Brewery - Head Chef
SALARY:
$55,000- $65,000 per year + annual bonus potential up to $9,487.50
WORK LOCATION :
Breckenridge, CO
ROLE SUMMARY:
The Head Chef is accountable for supervising the kitchen efforts, including all food preparation and personnel management in the absence - or on behalf of - the Sous Chef or Executive Chef. This position does not oversee the performance of any staf f, but does assist the Sous Chef in performance management. This position maintains product consistency in the absence of the Sous Chef or Executive Chef. The Head Chef is an experienced position in the kitchen with the ability to use all equipment as necessary, and possess the training and skills to perform all tasks to achieve the highest quality at the Chef's discretion.
JOB RESPONSIBILITIES:
Acts as the personnel manager in place of the Sous Chef and/or Executive for the relevant shift. Oversees and executes kitchen open and close procedures. Assumes 100% responsibility for quality of product served. Interviews, hires, on boards , and trains new kitchen employees.
Plans menus and utilization of food surpluses, taking into consideration probable number of guests, marketing conditions, popularity of various dishes, etc. Oversees food input procurement and inventory monitoring and maintenance. Collaborates with restaurant management team to ensure entire pub workforce across front of house and back of house coordinates seamlessly.
Drive and implement consistent quality and safety standards.
JOB QUALIFICATIONS:
Culinary degree preferred but not required. Previous kitchen management experience with a strong background in both menu development and business/budgeting experience required. Thorough knowledge of food and beverage industry including BOH operations.
Ability to manage personal responsibilities in a high-stress, fast-paced working environment. Ability to operate all equipment in the kitchen. Ability to follow oral and written instructions. Significant experience in professional chef and kitchen management roles. Ability to learn and operate new systems/software for scheduling and inventory management.
Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in different forms. Proficient with Microsoft Office and other office related software.
Thorough understanding of food cost and labor cost equations Ability to quickly and efficiently cost finished plates (for specials, etc ) Understanding of multiple departments and knowledge to efficiently execute service (restaurant line, prep, catering, banquets) Work takes place in hot, wet, humid, and loud environments for long periods of time. Conducts work in a standing position; job requires frequent standing, walking, bending, stooping, and lifting up to 60lbs repetitively.
Requires the ability to manipulate large quantities of food, dishware, cookware, etc. with hands.
BENEFITS:
Medical, Dental, Vision, Disability, and Life insurance 401k matching up to 6% 7 paid company holidays
Paid vacation and sick time off Employee Assistance Program Eligible for an quarterly bonus based on individual and business performance Free Beer and Merchandise discounts available Pub Discount
Events
ABOUT BREWERS COLLECTIVE:
Brewers Collective helps to unlock our 20+ craft brewery partners' full potential by bringing them industry-leading expertise and increased best practice sharing, empowering them to tap into the strength of our collective Anheuser-Busch family. We share an unwavering devotion to the authentic origins of each brewery, the beer, and the communities they serve.
If you are a qualified individual with a disability or a disabled veteran and require a reasonable accommodation to complete the application process, please contact us at :
PRIVACY POLICY
TERMS AND CONDITIONS
EQUAL OPPORTUNITY EMPLOYMENT
PAY TRANSPARENCY POLICY STATEMENT
EQUAL EMPLOYMENT OPPORTUNITY:
As a leading global brewer, Anheuser-Busch InBev is committed to finding innovative ways to continually improve. It's this kind of thinking that creates a unique work environment by rewarding talent, celebrating diversity, and encouraging forward thinking. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other characteristic protected by applicable law.
Head chef job description example 2
Jaleo head chef job description
HEAD CHEF for JALEO DC
Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and TFG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Culinary Operations.
Culinary Leadership Work with the TFG culinary Team to create innovative and authentic menus. Educate self and team on regional history, culture and cuisine. Research and utilize industry trends, innovative techniques and environmentally friendly product/procedures. Be the expert of TFG standards. Understand, develop, coach and consistently execute TFG’s culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being present on the line during peak times, press events, and festival periods.
Performance and Talent Development Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to your team in a timely manner and documented when appropriate. When necessary, create and implement action plans to overcome employee opportunities. Delegate appropriately and fairly to develop and motivate the team. Use education budgets to develop and educate the team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly, management trainee and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.
Ambassador of TFG Culture Seek out opportunities to communicate ThinkFoodGroup’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interaction. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations.
Manage Daily Operations Responsible for the daily operations of TFG restaurants ensuring they operate efficiently and profitably. Understand, practice and teach TFG policies and procedures. Ensure concept and TFG vision and communicate policy to team and managers. Manage and oversee all day-to-day operations to maximize revenues and profits. Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (Culinary Operations Director, Director of Restaurants, R&D, finance, marketing, PR, events, HR) to ensure standards are met. Maintain open lines of communication with staff: management and hourly. Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion.
Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Share financial information with the management team to develop and to give them understanding about the impact of the decisions they make. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to TFG community for support as needed.
________________________________________________________________
Skills & Knowledge
Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred.
Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required.
Requires developed communication skills, both verbal and written.
Most tasks are performed independently or in a team environment with the employee acting as a team leader.
Ability to maintain compliance with all local, state and federal laws and regulations.
Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
Extensive knowledge of food industry, restaurants and competitive markets.
Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants.
Abilities & Working Conditions
This position will spend 100% of the time standing or walking.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests and employees.
Requires manual dexterity to use and operate all necessary equipment.
Head chef job description example 3
The Red Rabbit head chef job description
The Head Chef position is an exciting opportunity for a talented and seasoned chef looking to transition to meaningful, impactful work. The Head Chef directs the day-to-day operations of a 3 - 7 person school cafeteria kitchen preparing meals for hundreds of kids.
The ideal candidate has strong culinary skills, is comfortable with office-work, and enjoys interacting with customers. A strong emphasis will be placed on candidates' ability to train and motivate their team. The position offers most national Holidays as Paid Time Off and No Weekend Work. If you are passionate about Food Justice and changing the lives of children by providing culturally familiar food made from scratch - then this may be the right role for you!
Job Functions
-
Leadership:
Train, coach, and develop kitchen team members. Create a supportive environment that encourages team cohesion, member retention, and excellent performance.
-
Culinary Management:
Directly responsible for daily culinary execution. Maintain a food-safe kitchen at all times. Perform quality control on all menu items and ensure recipe consistency and integrity. Improve food costs through disciplined inventory management and creative menu planning.
-
Administration:
Adhere to production schedules, track and submit consumption numbers and daily compliance reports. Oversee facility maintenance projects.
- Customer Service: Build relationships within the school community, including teachers, administrators, and parents. Attend school meetings. Educate the school community through culinary and nutrition presentations in the cafeteria.
Skills & Requirements
- 3+ years professional culinary experience in a fast paced, high volume kitchen
- 1+ years supervisory/management experience
- Bachelor degree in culinary arts a plus
- Demonstrated knowledge of proper food safety and sanitation practices
- Must be comfortable using software/apps/spreadsheets to track and report data
- Must have excellent communication skills and be extremely well organized
- Familiarity with NSLP compliance requirements a plus
- Must share our passion for improving nutrition and health in schools
- Bilingual (English and Spanish) a plus
- ServeSafe Certificate required within 90 days of hire. (Reimbursement available)
Additional Information
Job Type: Full Time
Typical Hours: Monday - Friday approx- 7:00 AM to 3:30 PM
Location: Various Locations in Philadelphia, PA
Reports to: District Manager
Compensation: $19- $26 hr
Benefits
- Generous PTO (most major holidays off)
- Health, Dental, Vision Insurance
- 401k Option
- Paid Professional Development
- Education Reimbursement Opportunities
- Paid Family Leave
- Disability Insurance Coverage
About Red Rabbit
Founded in 2005, Red Rabbit is a black-owned, MWBE Certified, K-12 school food management company that believes choosing to feed children diverse and nutritious food is an act of social justice. Red Rabbit celebrates all cultures in the urban school cafeteria by preparing meals that reflect the heritage of the kids they serve. The company places professionally trained chefs in the school cafeteria to create culturally relevant meals that become part of the school community. From our kitchens, Red Rabbit prepares and delivers thousands of heritage-based, scratch made meals to the Greater New York, Philadelphia and New Jersey regions.
Red Rabbit is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to age, race, creed, color, national origin, ancestry, marital status, or sexual orientation.
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Updated March 14, 2024
