Nikkei Cuisine - Head chef/ Chef De Cuisine

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally executing tasks while leading the staff and running all food related functions. Works to continually enhance guest and employee satisfaction while upholding the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Accountable for guiding and creating staff among them direct reports. Must guarantee sanitation and food standards are achieved.

Jobseeker PROFILE 

Education and Experience

• High school diploma or GED; 4 years track record in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years background in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Securing Culinary Standards and Responsibilities are Met

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.

• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.

• Demonstrates understanding of high quality food products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Knows and implements brand’s Safety Standards.

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains purchasing, receiving and food storage standards.

• Operates and maintains all department equipment and reports malfunctions.

• Supports procedures for food & beverage portion and waste controls.

• Create and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

Leading Culinary Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Utilizes interpersonal and communication capabilities to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to execute duties in employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a post model to demonstrate appropriate behaviors.

• Ensures and maintains the productivity level of employees.

• Ensures that menu items are prepared and presented according to use record standards.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

Sustaining Culinary Goals

• Achieves and exceeds goals covering performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

• Schedules employees to business demands and tracks employee time and attendance.

• Understands the impact of departments operation on the overall property financial goals and objectives and manages to deliver on or exceed budgeted goals.

• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.

• Reviews staffing levels to make sure that guest service, operational and financial objectives are met.

Securing Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Handles guest problems and complaints.

• Strives to strengthen service performance.

• Helps employees receive on-going training to understand guest expectations.

Running and Conducting Human Resource Activities 

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to enhance their know-how or abilities.

• Identifies the educational needs of others, building formal educational or training programs or classes, and teaching or instructing others.

• Assists as needed in the interviewing and hiring of employee team members with appropriate competencies.

• Participates in the employee performance appraisal process, giving feedback as needed.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to spot and address employee problems or concerns.

• Participates in training the Restaurant and Catering staff on menu items covering ingredients, preparation methods and unique tastes.

Additional Responsibilities 

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.