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Summary
Head Chef
Salary Competitive salary
Schedule Full Time
Experience Minimum 3 years of experience
Location 500 West 33rd Street Level 4, New York, NY 10001, USA

Head Chef


Description
Job Title: Head Chef
Department: Kitchen
Reports To: Executive Chef

SUMMARY
As Head Chef you are responsible for achieving the restaurant objectives in regard to sales targets, cost control, employee retention and food hygiene standards. You will deliver an exceptional food offer in line with the specification of the Executive Chef / Business partners and restaurant concept whilst maintaining profitability and contribute to all Bluebird food outlets in regards to style and food development.
KEY RESPONSIBILITIES
• Running of the kitchen on a day to day basis.
• Development of the kitchen brigade.
• To lead, inspire and motivate the team to achieve agreed goals and objectives.
• Ensure consistency of the product throughout the kitchen.
• Supervise service ensuring presentation of food is compliant with restaurant standards.
• To carry out the smooth and efficient running of the service as appropriate.
• Menu development.
• Support the management team to ensure targets are met with labour and food costs
• To support and manage the ordering and stock control
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling.
• In depth knowledge of the full menu, and able to give a detailed description of dish composition.
• To work as part of the wider restaurant team.
• To comply with legal requirements of Food Hygiene and H&S
• To escalate maintenance issues to the relevant parties.
• Maintain and proactively manage resourcing requirements.
• Ensure that the selection process for applicants is compliant with company procedures.
• Manage the on boarding, training and integration of new starters.


KEY PERFORMANCE INDICATORS

• Food standards are in line with company and Executive Chef / Business Partners expectations
• All Health and safety requirements met to company standards and the law
• Back of house team have regular feedback, appraisals, development programs in place and are well informed

• All financial targets met or exceeded.
• Guest complaints are at an absolute minimum and customer satisfaction at a maximum.
• BOH and FOH work efficiently together.
• No outstanding maintenance issues.
• All policies and procedures are up to date and communicated.
• BOH team held accountable for actions.
• Staff turnover at a minimum.
• Development of skills within the team.
Job Title: Head Chef
Department: Kitchen
Reports To: Executive Chef

SUMMARY
As Head Chef you are responsible for achieving the restaurant objectives in regard to sales targets, cost control, employee retention and food hygiene standards. You will deliver an exceptional food offer in line with the specification of the Executive Chef / Business partners and restaurant concept whilst maintaining profitability and contribute to all Bluebird food outlets in regards to style and food development.
KEY RESPONSIBILITIES
• Running of the kitchen on a day to day basis.
• Development of the kitchen brigade.
• To lead, inspire and motivate the team to achieve agreed goals and objectives.
• Ensure consistency of the product throughout the kitchen.
• Supervise service ensuring presentation of food is compliant with restaurant standards.
• To carry out the smooth and efficient running of the service as appropriate.
• Menu development.
• Support the management team to ensure targets are met with labour and food costs
• To support and manage the ordering and stock control
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling.
• In depth knowledge of the full menu, and able to give a detailed description of dish composition.
• To work as part of the wider restaurant team.
• To comply with legal requirements of Food Hygiene and H&S
• To escalate maintenance issues to the relevant parties.
• Maintain and proactively manage resourcing requirements.
• Ensure that the selection process for applicants is compliant with company procedures.
• Manage the on boarding, training and integration of new starters.


KEY PERFORMANCE INDICATORS

• Food standards are in line with company and Executive Chef / Business Partners expectations
• All Health and safety requirements met to company standards and the law
• Back of house team have regular feedback, appraisals, development programs in place and are well informed

• All financial targets met or exceeded.
• Guest complaints are at an absolute minimum and customer satisfaction at a maximum.
• BOH and FOH work efficiently together.
• No outstanding maintenance issues.
• All policies and procedures are up to date and communicated.
• BOH team held accountable for actions.
• Staff turnover at a minimum.
• Development of skills within the team.

Details
Salary Competitive salary
Schedule Full Time
Experience Minimum 3 years of experience
Location 500 West 33rd Street Level 4, New York, NY 10001, USA

Skills
Inventory Management
New York Restaurant experience
Culinary Degree/Training
Food Safety
Kitchen Safety
Safe Food Handling
By applying you confirm you have these skills.

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500 West 33rd Street Level 4, New York, NY 10001, USA