JOB TITLE: Kids Cafe Head Chef
STATUS: Full Time, Exempt
REPORTS TO: Program Director
DIRECT REPORTS: 4-6
HOURS: Monday-Saturday; 11-7 pm
SUMMARY: The Head Chef will be responsible for managing all kitchen functions including menu development, inventory, ordering & purchasing, food cost controls, training, sanitation, and personnel management. This position demands creativity within its daily operations, excellent communication skills, and the ability to maintain the highest culinary expectations according to company standards. The Head Chef must be able to work well under pressure, demonstrate organization skills, exhibit self motivation and must be flexible with scheduling according to business demands.
Responsible for effectively leading and managing all aspects of Kids Cafe and accomplishing performance objectives to drive profitability, guest satisfaction, brand standards, and most importantly to deliver results that contribute to our mission and overall success.
Expert knowledge of high volume, complex food operations.
Prepare plans for COGS/Menu Strategy in collaboration with the leadership team.
Controlling labor and other costs, as well as routine suggestions on budget initiatives and objectives.
Analyzing business results and working with the leadership team to develop effective strategies to address needs, making key decisions and overseeing execution, removing obstacles to success and ensuring appropriate resources are available to achieve business results.
Creating an environment in which all associates can reach their full potential, resulting in positive morale and a fun culture to work in.
Stay current on restaurant industry trends. Identify new culinary techniques and presentations.
Create opening and closing, and production procedures to assure efficient shift management.
Ensure compliance with regulatory standards and work towards improving systems and processes.
Plan and price menu items, orders supplies, and keep records and accounts.
Observe and follow-through with business repairs and maintain a clean and sanitary work environment.
Responsible for interviewing, hiring and training employees; planning, scheduling, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
This is a "hands on" position in which the Head Chef will lead by example, requiring them to be present in the kitchen 80% of their time and 20% spent in an office setting.
Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, and build & maintain vendor relationships.
Possesses a passion for sustainability.
Responsible for the management of the HACCP plan.
EDUCATION & EXPERIENCE:
Education and Certifications: High School Diploma/GED Required. Food Safety Certification (provided by Mid-Ohio Foodbank). Culinary Arts Degree from an accredited culinary program and/or Degree in hospitality business/culinary arts.
Experience: Minimum of five (5) years of progressive culinary/kitchen management. High volume, complex foodservice operations and high-touch customer service environment experience highly desirable. Experience in state regulated Child Nutrition Programs- Child and Adult Care Food Program (CACFP), Summer Feeding (SFSP), National School Lunch (NSLP). Knowledge of P&L accountability and contract-managed service experience is desirable.
Skills/Competencies: Must have good customer skills, mathematical skills, strong communication and organizational skills. Ability to use computerized food ordering and planning system and experience with Microsoft applications. Ability to work effectively and efficiently both independently and in a team environment.
Working Conditions: While performing the duties of this job, the employee is regularly exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid (non-weather) and extreme cold or heat (non-weather). The noise level is usually moderate, but could increase to high. The employee must lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle or feel; talk/hear and taste. Employee is frequently required to reach with hands and arms; climb or balance and stoop, kneel or crouch. Some night and weekend work required. Must have a valid driver's license.
ADA: The above statements cover what are generally believed to the principal and essential function of this job. Specific circumstances may allow or require some associates assigned to the job to perform a somewhat different combination of duties.