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Head Chef/Kitchen Manager

Bistro 313 Friendswood, TX

  • Posted: over a month ago
  • Full-Time
Job Description

 

Position Summary: 

The Head Chef will be responsible for all aspects of the food service operation including the administrative and technical duties required to provide our guests with high-quality cuisine. He or she will also be responsible to supervise the duties of all other culinary personnel. 

 

CORE RESPONSIBILITIES:

Controlling and directing the food preparation process

Approving and polishing dishes before they reach the customers

Managing and working closely with other Chefs of all levels

Creating menu items, recipes and developing dishes ensuring variety and quality

Determining food inventory needs, stocking and ordering

Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Being responsible for health and safety

Being responsible for food hygiene practices
 Ensure that the kitchen meets quality standards
 Solve employee or customer issues that arise

Maintain a professional approach with co-workers and customers

Participates in the actual cooking and preparation of food items as a member and leader of the team

Responsible for final food products for all meal periods, including butchering, portioning, preparation, 

execution, presentation, and exceptional flavor profile.

Ensures the provisioning of all food and related products by placing orders as needed in conjunction with the Bistro Manager, including loading and checking in stores, while ensuring proper rotation practices.

Responsible for the execution of special dietary restriction, and allergies

Maintains inventory with appropriate stock levels and proper rotation of perishable food stores Includes the cleaning and organization of all provision storage areas in dry storage, freezer, refrigerator, and line

Works closely with Event Coordinators to ensure successful executions of food for events 

Must know the proper use of all food equipment and proper procedures and detergents for cleaning and sanitizing all equipment.

Supervise the loading of all provisions, taking action as needed to ensure proper quality is received, and follow up with suppliers and office for payment is also communicated.

Stay current on developments in the culinary field so updates can be made to our menus.

Communicate effectively with the CEO and Bistro Manager and be open for discussion on any matters concerning the operation of the Bistro.

Other duties as assigned to ensure effective operation of the overall business.

  

 

SUPERVISORY RESPONSIBILITIES:

 

Supervises the Sous Chef, Pastry Chef, Line Cooks and 

Oversees the training for new hires and ongoing training, and development for all Culinary staff
 Manages food costs onboard, reviewing orders, controlling local purchases and working closely with Purchasing Department and Bistro Manager
 Acts as the person in charge of the Department during Health Inspections escorts the inspectors, answers questions appropriately, and professionally
 Responsible for the general appearance of the other Chefs and crew working in the kitchen and ensures are in uniform
 Fills in other culinary positions as required and necessary

 

Safety and Security:
 Participates in onboarding, safety training, meetings and drills, including fire and medical emergencies
 Responsible for making sure all foods are safe for human consumption and making menu revisions or substitutions when necessary, to ensure that the food is maintained at the necessary standard
 Follows and enforces the Company’s policy and procedures, to promote the company’s image and safety, and standards. Acts as a leader and ensures the rest of the culinary team is compliant with company SOP’s.
 

QUALIFICATIONS:
 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily The requirements listed below are representative of the knowledge, skill and/or ability required Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Desired Qualifications:
 Completion of formal training at a culinary school preferred
 Minimum of 2 years’ experience managing a culinary team preferred
 Ability to do the “hands-on” part of the operation, and successfully complete any admin work required
 Good time management skills; ability to handle multiple tasks, set priorities and meet deadlines
 Ability to get along with co-workers
 Ability to communicate successfully with kitchen team members and office personnel.
 Support, develop, and promote a healthy and professional team environment
 Responsible for training and guiding others and reviewing their work
Communication Skills
 The Head Chef must possess the ability to effectively present information in one-on-one and small group situations
 Ability to have guest interaction and communicate with them the vision of the department, and program
Licenses/Certificates
 Food Handlers Certification required

Current First Aid/CPR certification required

Basic Safety Training preferred
PHYSICAL DEMANDS
 Must have the ability to work on their feet in a kitchen of high temperature for 8-10 hours a day 

Chefs must also be able to lift up to 50 pounds on a regular basis

Chefs must be able to stay calm and clear-headed under stressful situations

 

Bistro 313

Address

Friendswood, TX
77546 USA

Industry

Food

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