Chef-Head

Job Summary

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Education and Experience

• High school diploma or GED with at least 4 years experience in culinary, food and beverage, or related professional area.
• 2‑year degree from an accredited university in Culinary Arts, Hotel/Restaurant Management, or related major with at least 2 years experience in culinary, food and beverage, or related professional area.

Core Work Activities

Ensuring Culinary Standards and Respon...