Job Description
Job Description
Responsibilities
- Lead and manage the food preparation process and other related activities.
- Plan and coordinate orders for equipment or ingredients based on identified shortages.
- Arrange for repairs and maintenance when necessary.
- Address and resolve any issues or defects.
- Take full responsibility for hiring, managing, and training kitchen staff.
- Supervise the work of subordinates and ensure tasks are completed effectively.
- Estimate and manage staff workloads and compensation.
- Maintain accurate attendance records.
- Foster a cooperative and respectful work environment among team members.
- Regularly communicate with the Restaurant GM on ongoing issues, feedback, or concerns related to the staff.
Skills
- Proven experience as a head chef.
- Exceptional kitchen management skills.
- Ability to delegate responsibilities and monitor progress.
- Strong communication and leadership abilities.
- Up-to-date knowledge of culinary trends and optimized kitchen practices.
- Proficient in relevant computer programs (MS Office, restaurant management software, POS).
- Certified in health and safety training.
Physical Requirements
- Ability to stand for extended periods.
- Ability to lift objects up to 50 pounds without assistance.
- Capability to maintain a safe work environment, especially where open flames and sharp objects are present.
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