West Sacramento

Head Chef

Reports to: General Manager
Type: Salary, Exempt
Pay: From $75,000 per year

The Head Chef will run the back-of-house and manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met. The Head Chef will possess a wide breadth and understanding of cooking methods, application and recipe development. The Head Chef is expected to have a commitment to developing your team members, to create star players and strong leaders while working in a high-volume, unique and fun event space.

Responsibilities

• Collaborate with the Culinary Director, GM, Director of Retail Operations and Owner to align kitchen operations with the overarching goals of the establishment
• Participating in management meetings to address operational concerns.
• Direct kitchen operations, including food preparation, cooking, cleanup and staff management
• Plan creative menus and set pricing – adjusting as needed based on the availability of ingredients
• Maintaining acceptable costs in food, kitchen labor, and other controllable items.
• Assign tasks; train & supervise cooks in the preparation and presentation of food
• Manage purchases and ordering
• Working shifts on the line and being available during peak business periods i.e., beer release events, and special events.
• Overseeing kitchen scheduling
• Direct monthly inventory
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed

Requirements

• Management Servsafe Certification
• 3+ years of experience managing a varied team in a high-volume food production facility
• Demonstrated ability to oversee and manage kitchen operations
• Proven ability to work collaboratively with management, owners, and team members
• Strong attention to detail to maintain the highest food quality standards
• Ability to create and implement a creative menu and profitable food program that connects with local demographic
• Prior & demonstrated experience in handling employee/personnel matters.
• Prior & demonstrated experience in labor cost & food cost management

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The employee must occasionally lift at least 55 lb. and work standing for several hours
• The person in this position must frequently taste and smell food products
• The person in this position must frequently reach with fingers, hands and arms; and must frequently use fingers to wrap around objects, pull and grab.
• The person in this position will occasionally handle sharp objects such as knives, and handle fast-moving kitchen equipment.
• The person in this position will work around chemicals, be exposed to loud noises, hot environments, wet environments, and other potential hazards.

Core Competencies

• Personal Responsibility for the Success of the Kitchen: Ability to identify and prioritize issues and problems, and develop a program and plan for the betterment of the food program.
• Problem Solving: Identifies problems; determines accuracy and relevance of information; uses sound judgment to generate and evaluate alternatives, and to make recommendations.
• Attention to Detail: Is thorough when performing work & conscientious about attending to details
• Leadership: Must be able to lead cooperatively and collaboratively with others; takes leadership to assist their own team or task to achieve a shared goal.
• Communication: Presents information clearly, concisely, and logically; adapts the content & tone to suit the audience, the subject and the purpose of the communication. Ensures staff and management understands communication and can follow through.
• Multitasking: Successfully managing more than one competing task at a time; understanding how to shift priorities in order to achieve goals.
• Workload & Time-Management: The ability to use one’s time productively and effectively; ensure that high-priority work is accomplished within established deadlines, ensure proper delegation of restaurant and kitchen activities.
• Passion for Hospitality and Craft Beer: Internally motivated to stay focused, knowledgeable, and committed to providing the best possible guest experience. Interested in learning about all aspects of craft beer.