Head Chef/Kitchen Manager
Bistro 313 Friendswood, TX
- Posted: over a month ago
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.
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.
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.
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
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
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
Food Handlers Certification required
Current First Aid/CPR certification required
Basic Safety Training preferred
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
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