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Head Chef

2 months ago

New York, United States Stout Hospitality Group Management Full time
Job DescriptionJob Description

 Stout NYC Hospitality Group consists of a dozen owner-operated bars/restaurants throughout New York City. Our mission is to provide authentic, accessible, desirable spaces for people seeking meaningful connections with friends, family, and colleagues. With specific attention to the guest experience and our food and drinks programs, our aim is to create a true home for the public to come as they are.

 

Job Description

 We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

  • Control and direct the food preparation process and any other relative activities

  • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

  • Approve and “polish” dishes before they reach the customer

  • Plan orders of equipment or ingredients according to identified shortages

  • Arrange for repairs when necessary

  • Remedy any problems or defects

  • Be fully in charge of hiring, managing and training kitchen staff

  • Oversee the work of subordinates

  • Estimate staff’s workload and compensations

  • Maintain records of payroll and attendance

  • Comply with nutrition and sanitation regulations and safety standards

  • Foster a climate of cooperation and respect between coworkers

  • Order supplies and report to the head of the establishment

  • Ensure the serving of quality culinary dishes and on schedule

  • Ensure that no problem arises during serving; if any, it should be rectified quickly

  • Approve all foods before they leave the kitchen

  • Develop menu offerings

  • Forecast supply needs and estimate costs

  • Recruit kitchen staff

  • Ensure efficiency of the kitchen and staff.

  • Ensure production of quality and consistent food

  • Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines

  • Create recipes and prepare advanced items

  • Ensure proper equipment maintenance and operations

  • Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques

  • Supervise kitchen personnel and their performance

  • Order food from designated suppliers

  • Manage stock of food

  • Organize duty roster for kitchen staff


Competencies and Skills Required

  • Proven experience as Head Chef

  • Exceptional proven ability of kitchen management

  • Ability in dividing responsibilities and monitoring progress

  • Outstanding communication and leadership skills

  • Up-to-date with culinary trends and optimized kitchen processes

  • Good understanding of useful computer programs (MS Office, restaurant management software, POS)

  • Credentials in health and safety training

  • Degree in Culinary science or related certificate