Head Chef

2 weeks ago

Cleveland, Ohio, United States OuterTalent Recruiting Full time
Job Overview:

Compensation: $60,000 + Benefits

Position Summary:

As the Head Chef, you will oversee our culinary team, ensuring exceptional food quality and preparation while managing kitchen maintenance and inventory. Your responsibilities will include upholding high standards of operation, controlling food costs, and complying with health and safety regulations. You will also ensure that our culinary practices align with the brand's standards and local guidelines.

Key Responsibilities:

Financial Management:
  • Oversee the preparation and presentation of all menu items, ensuring adherence to established recipes and standards.
  • Assist in meal and menu planning for the restaurant and catered events, following brand or local guidelines.
  • Establish inventory protocols and timelines, determining minimum and maximum stock levels for food, materials, and kitchen equipment.
Team Leadership:
  • Recommend and initiate staffing actions, including salary adjustments and disciplinary measures, in line with company policies.
  • Ensure that staff are adequately trained and equipped to perform their roles effectively.
  • Foster teamwork and quality service through daily communication and collaboration with departments such as Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
  • Engage with external contacts, including guests, vendors, and regulatory agencies regarding safety and inspections.
Guest Satisfaction:
  • Occasionally prepare meals or set up and replenish buffets to ensure smooth food and beverage service operations.
Operational Responsibility:
  • Manage daily kitchen operations, communicate objectives, and assign or prioritize tasks.
  • Enforce policies and procedures; ensure security and proper storage of food, kitchen inventory, and equipment.
  • Replenish supplies, manage inventory, and minimize waste and theft.
  • Ensure all kitchen equipment is operational and cleaned regularly; notify maintenance of any needs.
  • Assist with banquets, parties, and special events as required.
  • May serve as Manager on Duty or perform additional duties as assigned.
Accountability:
  • Supervise kitchen staff in a small to medium full-service hotel.
  • Manage one or two food and beverage outlets, along with catering and banquet facilities.
  • Oversee operations for service to fewer than 500 guests.
  • May supervise subordinate chefs or kitchen supervisors.
Qualifications:
  • Education: Degree or certificate in culinary arts, or equivalent combination of education and kitchen operations experience; alcohol awareness certification and/or a food service permit or valid health/food handler card as required by local or state regulations preferred.
  • Communication Skills: Regularly interact with guests, employees, and third parties, reflecting positively on the hotel, brand, and company.
  • Reading and Writing: Frequently used for paperwork, management reports, inventory management, and instructions.
  • Mathematical Skills: Regularly apply basic math, budgeting, profit/loss concepts, percentages, and variances.
  • Problem-solving and Organizational Skills: Often utilized for problem-solving, reasoning, motivating, and training.
  • Work Schedule: May include nights, weekends, and/or holidays.
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Essential Skills:

• Outlets

• Food Preparation

• Special Events

• Waste Management

• Catering

• Accountability

• Inventory Management

• Teamwork

• Planning

• Communication

• Training

• Management

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