Head Chef

Description of duties:

• Maintain menus, recipes, menu descriptions, incoming invoices and costing documents

• Maintain the BOH schedule and the appropriate labor cost targets

• Maintain net food costs

• Maintain cleanliness and sanitation of the kitchen and other work areas.

• Hire and train kitchen staff

• Create weekly specials and party menus
• Work closely with Event Coordinator to plan menus, accommodate allergies, and execute private events

• Understanding of required specifics on handling raw shellfish and organization, per health department standards 

• Educate the FOH and BOH on menu offerings

• Help the GM with incoming staff paperwork 

• Assist staff during service to insure the shifts flow easily and properly

• Monitor recipe execution and ticket times

• Coordinate needs between front of house and back of house as it pertains to service.

• Support the GM in their vision for improved operations and sales, help them execute sales and marketing strategies.

  • Effectively listen, communicate and perform diplomacy with internal and external customers and staff in all situations.

  • Maintain the ability to move throughout each property and perform essential job functions.

• Perform other duties as assigned

Required Skills: P&L management, ordering & receiving, inventory, staff training & motivation, food safety knowledge, scheduling, ServSafe Certification