BVR, LLC
Job Summary:
The Head Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.
Supervisory Responsibilities:
- Trains and/or oversees training of kitchen staff.
- Schedules kitchen staff, assigning roles based on experience and skills.
- Supervises work product from kitchen and back-of-house staff.
- Conducts performance evaluations that are timely and constructive.
- Handles discipline and termination of employees as needed and in accordance with restaurant policy.
Duties/Responsibilities:
- Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
- Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
- Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
- Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
- Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
- Maintains kitchen budget.
- Sets prices for food items on the menu.
- Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.
- Performs other related duties as assigned.
Required Skills/Abilities:
- Ability to produce an excellent culinary and restaurant experience for patrons.
- Extremely creative.
- Excellent verbal and written communication skills.
- Excellent time management, scheduling, managerial, and organizational skills.
- Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
Education and Experience:
- Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
- At least two years of culinary managerial experience required.
- Business experience preferred.
Physical Requirements:
- Prolonged periods standing and preparing and cooking food.
- Must be able to lift up to 25 pounds at times.
- Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.