A Chef is responsible for the overall operations for the d kitchen area of a restaurant. Chef & Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.
In addition, Chefs ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.
- Monitors kitchen operations to ensure compliance with health and fire department regulations.
- Ensures compliance with state, federal, and local food handling requirements, and standards.
- Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
- Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions.
- Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
- Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.
- Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
- Oversees and approves training and development of kitchen staff.