Required Years of Experience
5 years
Job Details
The ideal candidate is creative, passionate, has a strong knowledge of Chinese cuisine with a unique flare. They will create an entertaining and special experience while positively interacting with guests during service.
Responsibilities
- Designing new recipes, planning menus, and selecting plate presentations
- Expertly cutting, slicing, and preparing different types of proteins
- Inspecting the quality of fruits, vegetables, and all ingredients
- Preparing various types of Chinese dishes according to established guidelines on quality, portion size, presentation, and food safety
- Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets
- Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment
- Oversee product purchasing and manage culinary budget
- Conduct period ending inventory and entry into the inventory sheets
- Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS.
- Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards
- Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line)
- Assist kitchen staff with food prep and creation
- Display leadership by providing a positive work environment, counselling employees as appropriate, and demonstrating a dedicated and professional approach to management
- Maintaining a clean work environment in order to prevent food contamination
- Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
- Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met
- Interview, onboard, and train BOH candidates with the help of GM and Ops Manager
- Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime
Head Chef Requirements:
- At least 5 years of Chinese cuisine or related experience in an upscale setting
- Proficient in Omakase
- Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred.
- Valid manager's food handler's license.
- Sound knowledge of food safety regulations.
- The ability to stand for long periods of time.
- Excellent time-management skills.
- Exceptional customer service skills.
- Great people skills.
- The ability to work under pressure.
Work Environment:
This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.
Physical Demands:
The physical demands described here are representative of those that must be met by the Head Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Head Chef is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Head Chef is occasionally required to stoop, kneel, crouch, or crawl.
The Head Chef must be able to lift and/or move up to 50 pounds, and be able to work in a standing position for long periods of time.
Compensation Details
Compensation: Salary ($80,000.00 - $95,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Cell Phone Stipend
Required Skills
Knowledge of Chinese Cuisine
Creativity in Recipe Design
Menu Planning
Plate Presentation
Food Inspection
Food Safety
Administrative Tasks
Inventory Management
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