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Head Chef

2 months ago

Scottsdale, Arizona, United States lephante Full time
Position Overview

As the Head Chef at Lephante, you will be responsible for overseeing all kitchen operations, which includes managing staff, assisting with menu creation, and ensuring the quality and consistency of food by adhering to established recipes. Success in this role requires strong organizational skills, adaptability, and a passion for thriving in a dynamic, fast-paced kitchen environment.

Key Responsibilities:
  • Maintain all appearance standards as specified in the Employee Handbook.
  • Guide junior kitchen staff in areas such as line cooking, food preparation, and presentation.
  • Create and curate menus that align with the company's standards and resonate with customers.
  • Supervise kitchen personnel, including recruitment and training initiatives.
  • Manage staff schedules based on forecasts and performance metrics.
  • Engage in professional development opportunities for all back-of-house team members.
  • Ensure the kitchen operates smoothly and adheres to health and safety regulations.
  • Oversee food and product ordering, keeping meticulous records to minimize waste and manage budgetary concerns.
  • Control inventory, including the ordering of ingredients and supplies, while maintaining optimal stock levels.
  • Manage food costs and kitchen expenditures, ensuring operations remain within budget.
  • Oversee the execution of regular service, catering, take-out, delivery, and all in-venue/off-premises events.
  • Ensure compliance with all sanitation standards set by the Department of Health and company policies.
  • Guarantee that the venue meets all federal, state, and local laws and regulations.
  • Ensure all kitchen staff adhere to established back-of-house standards and procedures.
  • Responsible for verifying cover counts, BEOs, and/or Fire Sheets.
  • Proficient in all operational systems, including payroll, inventory, and purchasing.
  • Possess comprehensive knowledge of all recipes and maintain detailed station-recipe books.
  • Ensure completion of all opening and closing procedures as assigned.
  • Communicate effectively with all staff during service.
  • Participate in and lead training sessions, departmental meetings, or daily pre-shift briefings.
  • Demonstrate familiarity with the venue, company, its partners, and supporting hotel environments.
  • Collaborate as part of a team and provide assistance to fellow team members.
Qualifications:
  • A minimum of 5 years of prior culinary supervisory or management experience in a high-volume kitchen is essential.
  • A two-year associate degree (60 credit hours) in Culinary Arts or equivalent experience is preferred.
  • Strong skills in menu planning, team coaching, problem-solving, and leadership are required.
  • Must be organized, self-driven, and proactive with a keen attention to detail.
  • Proficient in computer applications (Microsoft Products), POS systems, and technology.
  • Experience with Craftable, Foodager, 7shifts, TripleSeat, and Google Drive is advantageous.