Head Chef

The Head Chef at Won't Stop Operations is tasked with maintaining the highest standards of culinary excellence as established by the Executive Culinary Team. This position reports directly to the General Manager and oversees all back-of-house personnel within the designated location.

Key Responsibilities:

• Execute the culinary vision set forth by the Executive Culinary Team.
• Lead and mentor kitchen staff in accordance with company standards and operational guidelines.
• Ensure compliance with safety, sanitation, and operational protocols within the kitchen and food storage areas.

The Head Chef is expected to elevate the perception of Won't Stop Operations as a leader in the culinary market by fostering a culture of excellence and innovation.

Supervisory Duties:

• Model adherence to all company policies and operational procedures.
• Oversee daily workflow and ensure effective staff coordination.
• Collaborate with the General Manager and Executive Culinary Team on hiring, training, and performance evaluations.
• Assist in managing employee relations, including disciplinary actions, in line with company policies.
• Communicate any operational issues to the General Manager promptly.

Essential Functions:

• Facilitate understanding of company initiatives among staff and customers.
• Work closely with the General Manager to uphold health, safety, and hygiene standards.
• Manage inventory responsibly to ensure ethical resource use.
• Address staff concerns through established reporting systems.
• Maintain compliance with all necessary certifications and licenses.
• Ensure high standards of quality in daily operations while safeguarding company assets.
• Coordinate timely maintenance and repairs within the kitchen.
• Hold staff accountable for maintaining operational standards and procedures.
• Implement proper food handling and allergy protocols.
• Perform additional duties as assigned.

Required Skills:

• Proven leadership and supervisory abilities.
• Strong interpersonal and communication skills.
• Exceptional organizational skills with a keen attention to detail.
• Ability to prioritize and delegate tasks effectively.
• Familiarity with food safety and handling regulations.
• Proficient in relevant software applications.
• Ability to motivate and inspire a team.
• Capable of working independently and collaboratively.

Qualifications:

• High school diploma or equivalent.
• A minimum of two years of relevant experience, with management experience preferred.

Physical Requirements:

• Ability to stand for extended periods.
• Capability to lift up to 25 pounds.
• ServSafe Certification is required.