Head Chef

**Lions Head Tavern Job Description - Kitchen Manager /Head Chef (salary negotiable)**

This position will report to the General Manager.

The Lions Head Tavern Kitchen Manager position, is responsible for the entire kitchen
operation on a day to day basis, in the areas of; food planning and prep, profitability of all programs, all human resource details, and upholding the quality standard set forth by the ownership and senior management team.

**ESSENTIAL FUNCTIONS**:
**1**) As a member of the management team, work to plan, coordinate, execute, supervise and evaluate all activities of a fast-paced kitchen, and provide excellent service to a wide variety of guests' needs.

**2**) Oversee all aspects of daily food production and quality control of all of the Lions Head Tavern’s food items.

**3**) Direct and organize kitchen staff in all day to day activities.

**4**) Control costs for kitchen labour and the food program, within the established budgeted guidelines, including being involved with all kitchen inventory counts.

**5**) Hire, train, supervise and schedule staff members in the kitchen. Ensure that staffing levels are necessary for providing great food while adhering to labour budgets.

**6**) Development of staff in the areas of; culinary skills, prep procedures, guest service, safety and sanitation standards. Motivate staff, resolve staff issues and promote a positive work environment.

**7**) Play a key role in food production, including hands-on and supervisory responsibility, ensuring that all food is produced in a timely and efficient manner and meets the Lions Head Tavern’s standards for taste, quality and appearance. Work in an active cooking production capacity as a major component of your time.

**8**) Conduct regular physical inventories of all food items. Coordinate the ordering of food and kitchen supplies. Evaluate the quality of raw food received, prevent excess stocking, and ensure ongoing stock is in line with the restaurant’s requirements.

**9**) Maintain a flexible work schedule in order to be available for busy service times online, while completing all other work-related responsibilities. Ensure high visibility and availability to guests and associates.

**Service Quality**

**a. **To ensure that all Kitchen Steps of Service are met and adhered to.
**b. **Motivate all Kitchen Team Members to provide exceptional service and details in building plates
**c. **Take an active role on line during all operating hours
**d. **Supervise all Kitchen Team Member’s appearance and attitudes during their shifts, focusing on providing the ultimate guest experience
**e. **Maintaining Standards of Service while adhering to Labour Budgets

**Food and Beverage Quality**

**a. **Maintain and support the high standards of the Lions Head Tavern’s food quality and plate presentations

**b. **Co-ordinate and conduct pre-shift meetings with the Kitchen and Front of
House Team Members, prior to each service

**c. **Ensure the Service Staff is expediting and delivering food in an appropriate time to support the quality standards of our food, through supporting a positive communication chain with the General Manager and FOH team

**d. **Managing the food levels of items on menu, setting a good balance between proper prep levels and 86ing(running out of) any menu item

**e. **Meeting and/or exceeding the guest’s expectation in quality, value and presentation of all food items

**f. **Setting forth proper rotation, storage and service of all products
**g. **Be prepared for timely events that will affect sales, ex. patio season

**Facility (Cleanliness and Maintenance)**

**a. **Become familiar with all equipment and any warranties and service agreements

**b. **Oversee and manage the proper preventative and regular cleaning of all equipment in the Kitchen

**c. **Holding all staff accountable for the cleanliness of all areas of the restaurant

**Performance Development of all Team Members**

**a. **Ensure all Team Members reach their full potential through on-going evaluations, training and communication on progress

**b. **Conduct and utilize 1 on 1’s with Team Members, weekly and monthly
**c. **Accountability for the Teams execution and adherence to specs laid out on the Policy and Procedure, and Staff Handbooks
**d. **Identifying Key Staff to become trainers for the Kitchen
**e. **Holding all Kitchen Supervisors accountable for the facilitation of all of the points listed above

**Human Resources**

**a. **Proper maintenance and filing of all staff files and confidential information
**b. **Ensure that all disciplinary actions are approached with professionalism and courtesy, and always have the General Manager present for any serious offences or written warnings (the General Manager will be responsible for any terminations that are put forth by the Chef)

**d. **Focus on building staff’s skill sets and cross training development
**e. **Follow all provincial and federal labour standards

*