Head Chef wanted for new restaurant
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We will be opening a Latin themed bistro this March 2019. We will be open 6 days/nights a week. Please reply with a CV, and Availabilities (We will not respond if these are not included) Thank you.
Head CHEF
PRINCIPAL FUNCTION:
This position is responsible for food production and ensures that all employees involved in food production are performing their duties as prescribed by the quality standards established by the Executive Chef. In a smaller operation, the head chef is in charge of food production in all kitchens. The Head Chef assumes all the duties of the Executive Chef in the Chef’s absence.
ESSENTIAL RESPONSIBILITIES:
• Provide a safe and sanitary work environment.
• Create competitive quality products.
• Supervise and participate in production.
• Produce high quality and aesthetically pleasing products.
• Ensure consistent quality of products.
• Monitor production schedule to determine variety and quantity of goods.
• Assist in menu pricing and preparation.
• Estimate food consumption for events.
• Request necessary food products for events.
• Demonstrate new cooking techniques.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Train, coach, counsel, and resolve problems.
• Perform specialty projects as assigned by the Executive Chef.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Perform other related duties, tasks and responsibilities as required from time to time.
QUALIFICATIONS/SKILLS:
Required:
• Minimum of 3 years in a food preparation position.
• Must have experience in french and latin cuisines.
• Ability to promote and participate in a team environment.
• Ability to understand written and oral direction and to communicate same with others in English.
Preferred:
• Degree from a postsecondary culinary arts training program.
OTHER REQUIREMENTS:
Subject to wet floors, temperature extremes and excessive noise. Must be able to lift up to 40 pounds in weight (pots, pans, etc.). Must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays.
