Head Chef

Job posted: 8-16-21

The Head Chef determines how food should be presented and created. They ensure the smooth running of the kitchen at all times and to supervise, train and motivate others with the key aim of delivering quality food to every guest in our café, school program and catered events.

Main Job Tasks and Responsibilities
  • Estimate amounts and costs of required supplies such as food and ingredients
  • Inspect supplies, equipment, and work areas to ensure conformance to established standard
  • Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Coordinate planning and purchasing for all food operations
  • Prepare and cook foods of all types
  • Creating menu items, recipes, and developing dishes ensuring variety and quality.
  • Check the quality of raw and cooked food products to ensure standards are met
  • Check the quantity and quality of received products
  • Manage the opening and closing of the kitchen
  • Work in a safe manner around kitchen equipment and maintain equipment
  • Responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Key Competencies
  • Demonstrates strong customer service and interpersonal skills and leadership skills
  • Christian character and strong personal relationship with God
  • Positive, encouraging attitude
  • Strong attention to detail and ability to multi-task
  • Effective verbal and written communication skills
  • Organization skills
  • Knowledge of Principles of Cooking
  • Knowledge of Formula and Recipe Development (ratios; e.g., percent vs. per batch, yield, etc.)
  • Knowledge of Food Safety Practices
  • Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
  • Knowledge of General Nutrition (e.g., essential nutrients, USDA guidelines, micro & macro nutrients, etc.)
  • Knowledge of Food Service Commercial Kitchen Equipment and Tools
  • Knowledge of Product Shelf Life (e.g., product shelf life testing, preservation methods, packaging technologies, effects of temperature, etc.)
  • Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR, appropriate local/international regulations, etc.)
  • Knowledge of Menu Engineering
  • Knowledge of Occupational Safety and Health Rules and Regulations (e.g., OSHA)
  • Knowledge of Purchasing (e.g., finance and vendor management, etc.)

Education and Experience
  • High school diploma or equivalent
  • Culinary Arts certificate or degree
  • 2-5 years of experience managing a kitchen

Number of people supervised: 1-3

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. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear, walk and reach with hands and arms. The employee must regularly lift and/or move up to 30 pounds.