Lead Chef

Responsibilities:

• Supervise and manage kitchen staff, ensuring adherence to recipes, portion sizes, and presentation standards.
• Execute food preparation and cooking processes, maintaining high standards of hygiene and safety.
• Assist in menu planning and development based on customer feedback from your location
• Manage and track inventory of produce supplies, including ordering supplies and minimizing waste/B&D.
• Ensure kitchen equipment is properly maintained and in good working condition.
• Maintain a clean and organized kitchen environment, complying with health and safety regulations.
• This includes ensuring high standards of personal and PPE hygiene of themselves and other kitchen/cleaning staff
• Ensure accurate receiving and cooking parameters (receiving and cooking temperature and quality & quantity confirmation) are adhered to.
• Ensure all inventory books are kept up to date by the close of business daily.
• Supervise all staff at your location assigned to ensure effective daily operations.
• Work with store associates to assign cleaning responsibilities to everyone including yourself
• Train and mentor junior kitchen staff, fostering a positive and efficient work atmosphere.

Requirements:

• Proven experience as a Demi Chef de Partie (DCDP) or Chef de Partie (CDP) with at least 1 year in a similar role.
• Strong culinary skills with a thorough understanding of various cooking techniques and cuisines.
• Knowledge of food safety standards and kitchen operations.
• Excellent leadership and communication skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Flexibility to work in a rotation with another Lead Chef.
• Ability to work flexible hours, including weekends and holidays.
• Physical stamina to stand for extended periods and perform physically demanding tasks.