Head Chef

Title

Kitchen Head Cook

Pay Grade

Non-Exempt

Major Department

Hot Foods

Minor Department

Kitchen

Reports to

Hot Foods Department Manager, Store Manager

Job Summary : The Chef is responsible for the production and preparation of all hot foods in accordance with established use records / recipes ensuring excellent guest satisfaction. S / he must develop menus, food purchase specifications, and recipes. S / he must develop and monitor the food and labor budget for the department, and maintain the highest professional food quality and sanitation standards. S / he is responsible for the supervision of staff and demonstrates the ability to perform all hourly positions in the kitchen. As a PFM team member is able to exemplify Pete’s Four Pillars of Value, Aesthetic, Quality, and Customer Service.

Essential Job Responsibilities

• Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations.
• Project par levels and determine freezer pull and line set up.
• Prepare hot food according to recipes and use records.
• Ensure that all food presentations are appealing.
• Maintains kitchen sanitation per established standards.
• Follow established menus and recipes.
• Pull all food needed for daily production from the walk-in box and utilize all leftovers properly.
• Executes advance prep for the next shift.
• Check food waste, loss and usage per standard operating procedures. Assist in setting up plans and actions to correct any food cost problems. Complete food waste logs daily or as needed to track food spoilage, waste and any foods cooked to standard.
• Practice WLD (Wrap, Label, Date) Procedure on all food products and return to designated area.
• Practice FIFO (First In / First Out) procedure on all products. Utilize cooler products that have already been partially consumed first before opening new products.
• During peak business periods must be able to coordinate and expedite food to accelerate service.
• Complete assigned prep work to stock line. Utilize “the Prep List” to ensure all product and special tasks are complete. Note which tasks are incomplete and what product is out.
• Training new associates and cross-train existing associates according to Health Department certification program.
• Maintain a clean and orderly work area in accordance with Food & Beverage sanitation standards.
• Complete daily and weekly cleaning schedule.
• Ensure that food sanitation practices are followed.
• Comply with the 30 Essentials of Food Quality and Safety Standards.
• Demonstrate knowledge and adherence to all local, city, county, and state health codes.
• Communicate all pertinent information regarding the kitchen to the Kitchen Managers.
• Report all maintenance issues to Kitchen Managers.
• Demonstrate ability to perform all hourly positions in the kitchen.
• Ensure security and confidentiality of guest information.
• Practice energy conservation.
• Must be punctual and demonstrate good attendance habits.
• Participates in daily pre-shift meetings.
• Utilize service recovery practices to ensure guest satisfaction.
• Report unsafe conditions and suspicious activity to the Kitchen Manager.
• Practice safety standards at all times and keeps the property safe for guests and fellow associates.
• Demonstrate safe knife handling skills. Use personal protective equipment including cut-resistant gloves.
• Demonstrate the location and understanding of how to use fire extinguishers.
• Use wet floor signs as required.
• Operate a variety of kitchen equipment to weight, measure, mix, wash, peel, cut, grind, stir, strain and knead food stuffs for cooking.
• Other duties as assigned.

Education / Certifications

Other Knowledge, Skills, and Abilities

Work Environment / Physical Demands