Job Description - HEAD CHEF
Reports to: Owners (Jane and Fraser Young), General Manager
Direct Reports: Sous Chef, BOH Team
Description:
The Head Chef is a role on the Juanita BOH Management team who is placed as a liaison between the organizational objects outlined by the Owners and the execution of tasks by the BOH employees of Juanita that allow for the achievement of those objectives. This position is occupied by a person who understands and adheres to the Mission, Vision and Core Values of Juanita when making decisions in their capacity as Head Chef. This position, alongside the General Manager, ensures the financial health of the organization through analysis and control of BOH cost centers (labor and cost of goods). They also actively promote a positive work culture by continually coaching and developing all members of the BOH team.
Competencies and Responsibilities:
Organizational Objectives:
- Be aware of and work towards operating goals and objectives.
- Ensure adherence to set recipes.
- Ensure quality of food preparation.
- Observe size of food portions and preparation quantities to minimize waste.
- Plan and coordinate menus.
- Implement and oversee cost cutting measures.
- Plan and monitor restaurant sales and revenue.
- Identify and evaluate competitors.
- Keep current with trends in the restaurant industry.
Human Resources Management:
- Assess stang requirements and recruit sta when needed.
- Hire, train and coach sta.
- Manage sta performance in accordance with established standards and procedures.
- Ensure sta know and adhere to established codes of practice.
- Organize and monitor sta schedules.
- Maintain BOH employee records.
Operations:
- Prepare and implement standard operating procedures.
- Coordinate BOH operations during each shift.
- Monitor adherence to health, safety and hygiene standards in the kitchen.
- Keep records of health and safety practices.
- Ensure compliance with restaurant security procedures.
- Analyze food costs and assign menu prices.
- Check and order BOH supplies and food items.
- Identify and estimate food supply requirements and place orders with suppliers.
- Negotiate purchase prices and develop preferred suppliers.
- Schedule food deliveries.
- Check quality of deliveries and documentation.
- Ensure correct storage of supplies.
- Arrange for maintenance and repairs of equipment and services.
Core Competencies:
- Motivating
- Adaptability
- Tactical
- Interviewing Skills
- Written and Verbal Communication
- Delegation
- Problem Analysis
- Sociability
- Financial Awareness
- Situational Awareness
- Attention to Detail
- Cooperation
- Accuracy
Job Requirements:
- 1 year of experience as a Head Chef (or equivalent role) in a comparable high-volume setting.
- Culinary Diploma or equivalent industry experience.
- Valid Food Safe Level 1 certicate
- Valid Occupational First Aid Certication
- Ability to lift 50lbs
- Ability to stand and work on foot for 8+ hours
- Experience working with knives, sharp machinery, gas heating elements and other kitchen
equipment.
