Head Chef

We are looking for a distinguished Head Chef with extensive experience in high-volume dining establishments to oversee the acclaimed Crew. Collaborating closely with our esteemed culinary director, Kerry Heffernan, the Head Chef will engage in all facets of kitchen management and supervision.

Position Overview

Reports to: Corporate Executive Chef

As the Head Chef, a pivotal figure in our kitchen operations, you will exemplify leadership, establish high standards, and effectively navigate any challenges that may arise. Your primary responsibility will be to execute the established menu with precision, ensuring the smooth daily functioning of our esteemed kitchen and back-of-house team. You will be tasked with implementing menus carefully designed by our Executive Chef Team and modifying them as necessary for seasonal adjustments, playing a crucial role in upholding our culinary standards. Your responsibilities will include overseeing the recruitment of the entire back-of-house team, developing work schedules, ensuring compliance with health regulations, providing continuous training to kitchen personnel, and managing inventory to achieve financial objectives. Your leadership will elevate our renowned food program, while your strategic cost management will support our ongoing success.

Key Responsibilities

• Provide comprehensive leadership and management to all kitchen staff and operations, ensuring professionalism and adherence to Crew policies, procedures, and standards while taking ownership of decisions and their outcomes that impact staff, costs, and service quality.
• Maintain a professional zero-tolerance approach towards policy and compliance adherence, while fostering high morale and motivation within the team.
• Responsible for recruiting, properly onboarding, and managing all kitchen personnel, including subordinate sous chefs and hourly kitchen staff in line with staffing requirements.
• Complete daily reports and checklists as required.
• Conduct comprehensive training sessions for both managerial and subordinate staff in accordance with company training protocols, ensuring all team members are adequately prepared to fulfill their job duties in alignment with Crew standards.
• Conduct daily health inspections with communication to front-of-house management, enforcing sanitary practices and policies for food handling and overall cleanliness to ensure compliance; address any violations immediately.
• Manage the scheduling for all hourly back-of-house employees utilizing company-approved technology in line with labor budgets and staffing goals. Effectively communicate with upper management and staff to adjust schedules as needed.
• Master menu item knowledge and strictly adhere to recipe specifications in our company database, ensuring the execution of all menu items meets company standards regarding quality and consistency.
• Consistently monitor feedback logs to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, and communication between back-of-house and front-of-house staff.
• Maintain adherence to health department food service standards consistently with a zero-tolerance policy.
• Set a high standard through personal example and ensure the team meets Crew excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times.
• Set a leading example and strictly enforce the Crew uniform policy and policies on impeccable personal appearance, upholding high standards of hygiene.
• Responsible for supervising and managing the maintenance, cleanliness, and organization of the kitchen and its associated areas, implementing and ensuring adherence to cleaning schedules.
• Conduct precise weekly inventory assessments as scheduled, effectively leveraging relevant technology for optimal accuracy.
• Cultivate professional relationships with vendor contacts and consistently place weekly orders through approved vendors in adherence with company protocols.
• Oversee receiving procedures to ensure meticulous handling and storage of food items.
• Conduct weekly meetings with corporate and events teams to review upcoming events, discuss processes, analyze profit and loss statements, and address other business-related matters.

Minimum Qualifications

Tier 1

• 3+ years of successful experience in a Head Chef or comparable role overseeing annual food sales revenue of $3 million or more.
• Experience leading a team of 30 personnel or more.
• Demonstrated experience executing high-volume, elevated cuisines in a professional setting.
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence.
• Culinary degree or equivalent certification in culinary arts.
• Strong knife handling and safety protocols and skills.
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
• Able to lift 30+ lbs.
• Able to work nights, weekends, and holidays, and variable schedule, per the needs of the business.

Tier 2

• 1+ year of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2 million or more.
• Experience leading a team of 15 personnel or more.
• Demonstrated experience executing high-volume, elevated cuisines in a professional setting.
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence.
• Strong knife handling and safety protocols and skills.
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
• Able to lift 30+ lbs.
• Able to work nights, weekends, and holidays, and variable schedule, per the needs of the business.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during the entire shift. Employee must be able to continuously reach, bend, lift, carry, stoop, and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

We believe in the highest calling of treating people well, making them feel at home, and sharing good food and drinks. It brings us all together.

We are committed to providing an environment where employees are well compensated, culturally enriched, and treated with respect. Our workforce enjoys industry-leading income.

Crew (including affiliates) is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

Note

This job description does not imply that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and perform any other job-related duties requested by authorized personnel. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities.

• Commuter Benefits
• Paid Safe and Sick Leave
• Employee Discount