Responsibilities

• Lead and manage the food preparation process and other related activities.
• Plan and coordinate orders for equipment or ingredients based on identified shortages.
• Arrange for repairs and maintenance when necessary.
• Address and resolve any issues or defects.
• Take full responsibility for hiring, managing, and training kitchen staff.
• Supervise the work of subordinates and ensure tasks are completed effectively.
• Estimate and manage staff workloads and compensation.
• Maintain accurate attendance records.
• Foster a cooperative and respectful work environment among team members.
• Regularly communicate with the Restaurant GM on ongoing issues, feedback, or concerns related to the staff.

Skills

• Proven experience as a head chef.
• Exceptional kitchen management skills.
• Ability to delegate responsibilities and monitor progress.
• Strong communication and leadership abilities.
• Up-to-date knowledge of culinary trends and optimized kitchen practices.
• Proficient in relevant computer programs (MS Office, restaurant management software, POS).
• Certified in health and safety training.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift objects up to 50 pounds without assistance.
• Capability to maintain a safe work environment, especially where open flames and sharp objects are present.