Head Chef

Job Summary

Required Qualifications

• •Proven experience as a Head Chef or Executive Chef in a high-volume, upscale restaurant or hotel
• •Extensive knowledge of culinary techniques, ingredients, and flavors
• •Strong leadership, communication, and interpersonal skills
• •Ability to thrive in a fast-paced environment and remain calm under pressure
• •Certification from a culinary school or equivalent work experience
• •Understanding of food safety regulations and sanitation standards
• •Flexibility to work evenings, weekends, and holidays as required
• •Must be able to speak, read, write and understand the primary language(s) used in the workplace
• •Must be able to read and write to facilitate the communication process
• •Requires good communication skills, both verbal and written
• •Must possess basic computational ability
• •Must possess basic computer skills
• •Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required
• •Extensive knowledge of menu development, insight into marketing, cost and wage control
• •Thorough knowledge of food products, standard recipes and proper preparation
• •Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
• •Ability to supervise large staff and accomplish goals on a timely basis
• •Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Manager, Food & Beverage
• •Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts
• •Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures and to read and visualize same
• •Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA and NLRA
• •Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more
• •Must be able to sit at a desk for up to five hours per day
• •Walking and standing are required the rest of the working day
• •Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
• •Ability to perform cutting skills on work surfaces, topped with cutting boards, three to four feet in height (banquet kitchen, prep kitchen, bake shop, etc.)
• •Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment
• •Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
• •Ability to create, build, handle, and dismantle displays up to eight feet high, including ice carvings
• •Ability to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis
• •Must be able to lift up to 30 pounds on a regular and continuing basis
• •Must be able to push and pull carts and equipment weighing up to 250 pounds occasionally
• •Ability to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally
• •Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• •Requires manual dexterity to use and operate all necessary equipment
• •Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch-tone phone, filing
• •Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position
• •Attendance at all scheduled training sessions and meetings is required
• •Upon employment, all employees are required to fully comply with hotel rules and regulations for the safe and effective operation of the hotel's facilities
• •High school or equivalent education required
• •ServSafe Manager's Certification

Desired Qualifications

• •Minimum of two years of culinary schooling preferred