CDC Head Chef Job New York New York USA,Restaurant/Food Service

gjelina ny

chef de cuisine

head chef

salary range: $80,000 - $120,000 per year (doe and state)

position summary:

oversee and participant through consistent training in the preparation of all food and food-related procedures and quality. Plan, develop and price menu items with the ceo, order all food, and keep records and accounts.

manages all kitchen staff (as listed above). Is responsible for the overall direction, coordination, and evaluation of all aspects of the kitchen and kitchen employees. Carries out management responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Solution driven; positive leadership is a key responsibility.

general attributes:

to maintain product quality above all else, putting customer's satisfaction over profit.
to have a positive impact
, taking responsibility and initiative to resolve issues, always clearly communicating with both your managers and your colleagues.
to be decisive
, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
to be motivated and committed
, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance.
to be flexible
, responding quickly and positively to changing environments.
to maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

essential duties and responsibilities (other duties may be assigned):

operating and managing the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
preparing ingredients and other kitchen equipment.
developing new recipes for seasonal menus.
facilitate proper inter-departmental communications and organization.
staff evaluations(training,90-day,annual).establish written development and performance goals for all team members and monitor progress
ensure appropriate staffing. Assists with the hiring of staff, including sous chefs, and ensures that hiring/disciplinary/termination standards follow all company guidelines.
ensuring their section of the kitchen adheres to safety and health regulations.
supervising and training staff members when needed.
preparing all food items as directed in a sanitary and timely manner
establishing and maintaining recipes, portion controls, and presentation specifications
understanding and knowledge to properly use and maintain all equipment in the station
sourcing/tracing all ingredients used
quality assurance of product and communication when necessary
communicating all necessary repairs to equipment
plan, schedule, manage, lead and direct department operations.
coach and lead sous and cooks to ensure execution of the company's standards and procedures.
lead the implementation of company/department initiatives by developing action plans and directly motivating and instructing the team on the implementation plans.
consistently monitor and manage department staffing levels
consistently review department operations to identify any problems, concerns, and opportunities for improvement.
develop and implement a positive learning environment and supportive training culture.
analyze relevant reports to identify and address trends and issues in department performance.
plan and control daily labor schedule.
lead and supervise to ensure compliance with the company policies.
supervise servsafe practices with regard to personal cleanliness and food handling.
follow and adhere…