POSITION: HEAD CHEF
WHAT YOU WILL DO;
As the Head Chef at the CALIVENCE Tasting Room + Bistro your role will encompass, but is not limited to the following:
· Lead the CALIVENCE kitchen team by overseeing and supervising all kitchen operations and staff, instructing the team on preparation, cooking and overall presentation of the menu items and ensuring consistency with the overall CALIVENCE mission.
· Focused on producing the highest level of food quality by working with food suppliers; local farms, beef and fish suppliers, etc. to carry out our mission of creating a once in a lifetime guest experience.
· Work with the team to create dynamic, innovative and evolving menu items to incorporate current seasonal foods and highest quality local ingredients, artistic presentation and overall profitability of each menu item.
· Check the quality of raw and cooked food products to ensure standards are met.
· Responsible for delivering the highest quality dish to each and every guest
· Train and mentor kitchen staff on best food preparation techniques and best practices.
· Operate and maintain all kitchen equipment and reports malfunctions.
· Handle knives and other kitchen tools safely and efficiently.
· Responsible for the efficiency and overall profitability of the kitchen; encompassing food waste, staff scheduling, working and negotiating with suppliers on cost saving strategies and overall food quality.
· Responsible for maintaining an efficient workflow in the kitchen with the sous chefs, runners, dishwashers, etc. to produce high quality food, profitability and guest experience.
· Responsible for allocating and determining production schedules and staff requirements to ensure overall profitability and food efficiency.
· Maintain the proper balance between inventory and profitability of menu items.
· Assist the General Manager in interviewing candidates for kitchen positions, as well as scheduling, training and terminating team members.
· Reports to Executive Team and General Manager.
· Ability to anticipate problems before they arise and swiftly take action to resolve issues that arise.
· Responsibility for maintaining compliance with food handling and sanitation protocols, safety and training of the facility and staff in the kitchen.
· Responsible for ensuring compliance with all applicable laws, government regulations, policies and procedures.
· Ensure compliance with all local, state and federal (ie: OSHA, ASI and Health Department) regulations.
Job Type: Full-time
Pay: $65,000.00 - $85,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
Work Location: In person
