Lucille's Ajax - coming soon! **** We are recruiting**** Head-Chef - Executive Chef
The Head Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. The Head Chef is accountable for ensuring the highest standards of food quality and service, maintaining a safe and sanitary work environment, and driving culinary excellence and creativity.
Responsibilities
Menu Development and Planning:
- Create and update menus in collaboration with the culinary team.
- Ensure menus are in line with current food trends and customer preferences.
- Develop and implement new recipes and techniques.
Kitchen Management:
- Supervise kitchen staff, including chefs, sous chefs, and other kitchen workers.
- Organize and coordinate the activities of the kitchen team.
- Ensure proper training of all kitchen personnel.
- Enforce health and safety standards in the kitchen.
Food Preparation and Quality Control:
- Oversee the preparation, cooking, and presentation of meals.
- Ensure consistent quality and presentation of dishes.
- Conduct regular tastings and quality checks.
- Maintain high standards of hygiene and cleanliness.
Inventory and Cost Control:
- Manage food inventory and order supplies as needed.
- Monitor food costs and implement cost control measures.
- Ensure all kitchen operations adhere to budget guidelines.
Customer Interaction:
- Interact with customers to get feedback on food quality and service.
- Adjust recipes and menus based on customer feedback.
Administrative Duties:
- Maintain records of food costs, inventory, and personnel.
- Prepare reports on kitchen activities, including performance, costs, and quality standards.
- Collaborate with management to align culinary activities with overall business goals.
Team Leadership and Development:
- Lead, motivate, and mentor kitchen staff.
- Foster a positive and productive work environment.
- Handle staffing issues and participate in hiring processes.
Qualifications & Requirements
- Education: Culinary degree from an accredited institution preferred.
- Experience: Minimum of 5-10 years of experience in a high-volume culinary environment, with at least 3 years in a leadership role.
Skills
- Strong culinary skills and creativity.
- Excellent leadership and team management abilities.
- Knowledge of food safety and sanitation regulations.
- Proficiency in budgeting, cost control, and inventory management.
- Strong communication and interpersonal skills.
- Ability to work in a fast-paced, dynamic environment.
- English (spoken & written).
- Must be available to work nights, weekends, and holidays, as needed.
Pay: From $65,000.00 per year
Benefits:
- Discounted or free food
- On-site parking
- Store discount
Work Location: In person
