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Lead Chef (Hickory House)

Expired Job

Hy-Vee Urbandale , IA 50323

Posted 2 months ago

Job Title: Lead Chef FLSA: Non-Exempt

Department: Hickory House Revision Date: 05/2018

General Function

The Lead Chef is responsible for all food production including that used for Hickory House, restaurants, banquet functions, and other outlets. Develops menus, food purchase specifications and recipes. Supervise staff. Develops and monitor food and labor budget for the department. Maintains highest professional food quality and sanitation standards.

Reporting Relations

Accountable and Reports to: Store Director; Assistant Directors; Store Operations, Perishables, and Health Wellness Home; Food Service Director; Hickory House Manager; Hickory House Assistant Manager; Assistant Managers

Direct Reports: Cooks, Sous Chef

Primary Duties and Responsibilities

  • Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.

  • Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store.

  • Makes an effort to learn customers' names and to address them by name whenever possible.

  • Assists customer by

  • Escorting them to the products for which they're looking

  • Securing products that are out of reach

  • Loading or unloading heavy items

  • Making note of and passing along customer suggestions or requests

  • Performing other tasks in every way possible to enhance the shopping experience

  • Answers the telephone promptly and provides friendly, helpful service to customers who call.

  • Assists in Training and managing Sous Chefs, Cooks, Hickory House and restaurant employees as needed.

  • Supervises/coordinates all related culinary activities.

  • Estimates food consumption and requisition or purchase food.

  • Selects and develops recipes coordinate menu planning and development of new dishes.

  • Standardizes production recipes to ensure consistent quality.

  • Establishes presentation technique and quality standards.

  • Aids in planning and pricing menus.

  • Ensures proper equipment operation/maintenance.

  • Demonstrates proper use of equipment and cooking techniques.

  • Oversees food production for quality and cost standards.

  • Responsible for inventory control and ordering of needed supplies.

  • Ensures proper safety and sanitation in kitchen.

  • Serving as a liaison between kitchen staff and customers; ensuring that food leaving the kitchen is of the highest quality; portions are correct and food plated in an attractive manner.

  • Oversees special catering events and offer culinary instruction and/or demonstrate culinary techniques.

  • Reports to work when scheduled and on time.

Supervisory Responsibilities

Assists in Training and managing Sous Chefs, Cooks, Hickory House and restaurant employees as needed.

Education and Experience

A culinary degree is preferred. At least 2 years' experience as a Sous Chef is required. Experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.

Knowledge, Skills, Abilities and Worker Characteristics

  • Ability to interpret and manage recipes to ensure compliance and minimize waste

  • Ability to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously

  • Maintain impeccable personal hygiene; high work and safety standards; set an example for the remainder of staff

  • Ability to manage in a diverse environment with focus on client and customer service.

  • Excellent attention to detail

  • Demonstrated track record of creativity, training, cost controls and understand the intricacies of running day to day very busy, uncompromising kitchens

  • Strong passion for culinary excellence, wine knowledge and service

  • Proven ability to develop team - strong leadership and communications abilities

  • Knowledge of systems, methods and processes that contribute to great execution

  • Stable job history which demonstrates upward career progression

  • Accountable for recipe adherence, order accuracy, ticket times and plate presentation

Working Conditions

This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment.

Physical Requirements

  • Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects.

  • Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.

  • Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.

Equipment Used to Perform Job

All kitchen equipment, including: Fryers, ovens, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, Telexon ordering machine, C.A.R.S. reordering system, steamer, fax, copier, telephone, Hobart machine. Bar equipment, such as tags, Napa technology, Aloha POS System, and Cash register.

Contacts

Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections.


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Lead Chef (Hickory House)

Expired Job

Hy-Vee