Head Chef

Tasks and duties:

• Ensure that all food and products are consistently prepared and served according to

• restaurant recipes, portioning, cooking, and serving standards.

• Prepare a variety of meats, seafood, poultry, vegetable, and pasta dishes.

• Understand and comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules and procedures.

• Prepare items for broiling, grilling, frying, sauteing and other cooking methods by portioning, battering, breading, seasoning, and marinating.

• Follow proper plating presentation and garnish techniques.

• Maintain sufficient levels of stock and ingredients.

• Handle, store and rotate stock and products.

• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range, and refrigerated equipment.

• Close the kitchen and following the closing checklist for kitchen stations.

• Contribute to employment related decisions, including interviewing, hiring, evaluating and disciplining of kitchen staff.

• Train and supervise kitchen staff, including kitchen hands.

• Ensure that all kitchen equipment is kept clean and in excellent working condition.

• Work with restaurant manager and owner to plan and price menu items, establish portion size guides, and prepare standard recipe cards for all new menu items.

Ensure that all products are ordered according to predetermined product specifications and received in accordance with correct unit count and condition.