Head Chef

The Head Chef supervises the staff of the kitchen, participates in the training and development of staff, and provides performance appraisals and disciplinary action. The Head Chef also determines the menu changes, equipment and ingredients that are necessary, and handles special menu requests. He/she manages the kitchen staff in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.

**Job Duties**:

- Coach and provide leadership to all the staff of the kitchen, either directly ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of Shawano Management.
- Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff.
- Recruit, train and develop all kitchen employees.
- Strong and effective communication with all departments
- Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.
- Supervise and participate in the production and plating of all food service areas, to maintain the best quality food style possible.
- Provide input for menus - creating, developing, and recommending recipes for the use of other staff - to create a consistent and quality food product.
- Order an inventory of food products for the preparation and operation, of an efficiently run kitchen.
- Assist and coach in the organization of other staff to reduce the workload or meet the deadlines of the department.
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
- Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting the Shawano Management standards to exceed the clients' expectations in addition to remaining budget conscious, also ensuring that required forms are filled out and submitted to the required department managers who are notified and communicated with.
- Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
- Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with.
- Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our clients' satisfaction.
- Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
- Responsible for the complete kitchen operation.
- Carry out other related duties from time to time.
- Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
- Ensure daily menu specials are cost effective and are of high standards in quality and presentation.
- Complete and submit to the Maintenance team a copy of any Maintenance Request Forms to have required equipment repaired or serviced.

**Requirements**:

- High School Diploma or equivalent required.
- Culinary Education Trade Papers, Red Seal or equivalent required.
- Certifications as required to comply with provincial regulations.
- Food Safe Certification.
- Membership of local Culinary Association.
- Minimum of 18 years of age to handle alcoholic beverages.
- Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
- Ability to provide legible communication.
- Ability to compute basic mathematical calculations.
- Minimum of 3 years' experience in a Head Chef position in a high volume and upscale environment.
- Minimum of 8 years' combined experience in the trade of cooking.
- Thorough background in banquets, fine dining, and catering.
- Background in culinary competitions is beneficial.
- Food and beverage culinary management experience with demonstrated leadership.
- Extensive knowledge of food handling and sanitation standards.
- Understanding of purchasing and maintenance of kitchen equipment.
- Understanding of Restaurant, Bar/Lounge, Room Service, Banquet and Catering operational procedures.
- Effective decision making skills.
- Strong problem solving skills.
- Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
- Ability to acquire and maintain relationships e.g., associates, customers, vendors.
- Knowledge of overall operations as they affect kitchen and related areas.
- Effective influence skills.
- Ability to