Voodoo Franchise Group Head Chef Job Description The Chef is responsible coordinating, supervising, and directing all aspects of the pub’s culinary operation, while maintaining profitable F&B operations and high-quality products and service levels. Supervise and coordinate activities of culinary employees; hire, train, develop, assess, and empower staff to achieve the department's goals. • Forecast, implement, monitor, control and report on the kitchen/outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. • Create staff schedules to ensure that demand is met, and that kitchen is operating efficiently. • Plan and direct food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness. • Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Director of Culinary. • Select and develop recipes to ensure consistent quality. • Monitor, control, and manage kitchen costs and expenses according to the budget. • Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. • Assist catering sales on all special menus and price structures. • Take ownership of the department and be ready to step in and support restaurant and other F&B employees as needed to ensure efficient operation. • A degree in Culinary Management or Hospitality Management preferred. • 5+ years of culinary management experience preferred. • Food Handler/Safe Serv certification is required. • Applicable state certifications and brand training as required. • This position requires the exertion of up to 50 pounds of force and lifting to 50 pounds occasionally. • The employee is required to have visual acuity to prepare and analyze data and figures, operate machinery and tools, view computer terminals, determine accuracy, neatness and thoroughness of food and work quality, and make general observations of facilities.