Job Description
Position Title: Chef
Reports To: General Manager/Director of Culinary
Position Summary: Responsible for leading and managing the kitchen team, overseeing cost of goods, menu planning, recipe writing.
Duties and Responsibilities
- Oversee and ensure that company standard operating procedures are met
- Ensure that all recipes and product yields are accurately costed and reviewed regularly
- Oversee all food production; responsible for managing inventory and purchasing of products
- Ensure food cost goals for restaurant are met by utilizing company systems and procedures
- Manage daily performance of all BOH team members to build and develop a team that meets company standards and expectations
- Manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining In partnership with the General Manager; interview, select and train all new hires