Head Chef

Department: Food & Beverage

Reports to: Food & Beverage Manager

Summary:

A hands-on working supervisory position that supports and coordinates activities of
workers in food preparation, kitchen line banquet food cooking, food/supplies ordering,
storage and rotation. To ensure a profitable and efficient kitchen operation through
excellent product quality and staff training:

Specific Job Knowledge, Skills and Abilities:
The individual must possess the following knowledge, skills and abilities and be able to
demonstrate that he/she can perform the essential functions of the job, with or without
reasonable accommodation:

• Must meet or exceed all Level 2, 3 and 4 requirements.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good standard and interpersonal communication skills, both verbal and written.
• Exceptional organization, problem-solving and supervisory skills.
• Knowledge of food and beverage menus, food preparation and presentation.
• Ability to act independently with minimal or no supervision.
• Must possess basic computational ability.
• Must possess computer skills including, but not limited to, Microsoft Word and Excel.
• Working knowledge of federal, state, and local laws regarding employment and DOL, food safety, occupational safety and liquor liability.

Responsibilities  

• As a working chef, this is a hands-on position working on the restaurant kitchen line, prep line or banquet kitchen line leading by example.
• Responsible for all product preparation, line cooking or banquet cooking to company recipe, presentation and quality standards.
• To uphold and abide by the company’s employment and management policies serving as a role model throughout the restaurant and property in terms of attitude, behavior and appearance.
• Help with the interview and hiring process for prospective kitchen personnel.
• Help with kitchen orientation and participate in training all new kitchen
• employees.
• Complete accurate budgeted kitchen work schedules in the prescribed time that ensures the proper staffing levels for the cook’s line, dish station, prep areas, and banquet kitchen.
• Assure proper labor cost by budgeting and controlling labor cost daily by monitoring and adjusting staff levels as needed.
• Actively support and work to inspire staff on a shift-to-shift basis while coordinating their duties and productivity.
• Utilize proper on-the-spot and private, one-on-one coaching and counseling skills to develop supervisors and employees.
• Ensure all kitchen staff follow employee policies and procedures in behavior and attitude.
• Maintain a flow of information and utilize proper communication for all kitchen employees and managers.
• Maintain a professional working relationship with dining room staff and assist in correcting problems with the back of the house as they arise. Discuss with the food and beverage manager any staff or management problems that may occur and help solve them.
• Ensure a three-strike discipline policy is followed as written with proper documentation.
• Do all necessary employee HR personnel forms in a timely and complete manner.
• Work daily to maintain a safe and accident-free work environment.
• Work daily to maintain a healthy and harassment-free work environment.
• Ensure par and prep sheets are followed and kept up to date for both restaurant menu production and banquet production.
• Ensure food invoices are coded properly and checked for price increases/decreases throughout the month.
• Does food inventory process. Takes opening, monthly and end-of-season physical inventories properly, timely, and accurately.
• Help with creating new features with proper recipes to accent the menu with corporate approval.
• Actively works to control food cost by adhering to proper recipe portioning and controlling food waste.
• Assists and participates in planning banquet or special-event menus, preparing and apportioning foods and utilizing food surpluses and leftovers.
• Ensure all food supplies and other products are purchased from approved suppliers and received, stored, and rotated properly and safely.
• Assure proper cleaning, sanitation and maintenance for the general kitchen, including all cooking and kitchen equipment, walk-ins, coolers and storerooms.
• Supervise cleaning personnel.
• Ensure proper kitchen setup, daily cleaning and closing procedures are followed.
• Follow Health Department standards and codes. Assure that all staff are trained in basic sanitation practices. A Health Department score of 90 must be achieved.
• Attend and prepare for F B Management meetings and attend BEO meetings.
• Complete assigned projects and assignments. Delegate and follow up when necessary.

Qualifications

• To perform this job successfully, an individual must be able to perform each
  essential duty satisfactorily. The requirements listed below are representative of
  the knowledge and/or ability required.

Education/Experience Preferred:

• Four years of past kitchen experience necessary. Two years of kitchen
  management experience necessary. Two years of line cook experience
  necessary. Additional one year of college or technical school cooking education
  certificate preferred.

Reasoning Ability:

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.

Physical Requirements:
The physical demands described here are representative of those that must be met by
an associate to successfully perform the essential functions of this job:

• Most work tasks are performed indoors. Temperature is moderate to high but are somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at all times.
• Must be able to be upright on feet up to 8 hours at a time and able to work on the cooking line for up to 5 hours at a time.
• Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis.
• Must be able to lift up to 50 lbs. on a regular and continuing basis.
• Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity.
• Must have excellent hearing ability. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Noise level in the kitchen may be moderate at all times.
• Must have excellent vision. Near vision and depth perception vision demands occur continuously.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, restaurant point of sale, credit card machines and other office equipment as needed.

I have read this job description and understand its contents. Furthermore, I verify that I
am able to meet all criteria as detailed above and am capable of performing all tasks
described. I also understand that no written job description can detail every aspect of a
job and realize that I may be asked to work in other areas besides my primary position.

About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us!

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.