Head Chef

As the Plant Chef, you will be a vital member at one of our Alaskan processing facilities that is responsible for planning, directing, participating in and supervising food service activities in the galley. This includes preparation and delivery of four daily meals for all employees with meals served buffet style. The Head Chef will plan and develop recipes considering food budget requirements while maintaining overall food quality and consistency. The plant operates 24 hours/day 7 days a week during the processing season. This position requires being actively involved in food preparation while directing the activities of the Kitchen Cook, Kitchen Lead, and kitchen helpers. The Chef will oversee overall kitchen organization, sanitation and safety. The Head Chef sets an example for the department staff in work ethic, safety protocol, and attitude.  

Essential Functions/Qualifications  

The responsibilities of the position include the following:  

• Oversee calculating food costs and staff requirements.   
• Supervise cooking activities of all kitchen staff members.   
• Ensure kitchen staff follows food recipes and portion servings.   
• Manage inventory levels of food supplies, determine amounts of required supplies, and supervise storage and use of leftover uncooked products.   
• Oversee the proper rotation of food to ensure quality and freshness.   
• Conduct on-going inspection of kitchen equipment and oversee proper use of major kitchen equipment to ensure employees follow industry safety and sanitation requirements.   
• Negotiate cost of supplies, equipment purchases, repairs and maintenance with vendors.   
• Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating in addition to carrying out disciplinary action as necessary in accordance with Silver Bay Seafoods policies and applicable laws.   
• Maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area.  
• Other duties as assigned to ensure the facility and organization is fully supported and successful.  

  

Competencies 

To perform the job successfully, an individual should demonstrate the following functional and interpersonal competencies:    

Functional  

• Culinary Skills: Mastery of various cooking techniques, including grilling, frying, steaming, and baking.  
• Menu Planning: Ability to create diverse and appealing menus that cater to customer preferences and dietary restrictions (when applicable).  
• Cost Control: Ability to manage costs effectively by controlling food waste, optimizing purchasing, and monitoring expenses. 
• Computer Skills: Proficiency in Microsoft programs (Outlook, Excel & Word) to track and record reports, in addition to proper correspondence with vendors and management. 
• Food Safety: Deep understanding and strict adherence to food safety regulations and HACCP principles. Adherence to food safety regulations and practices to prevent contamination. 
• Equipment Usage: Proficiency in using various kitchen equipment, including stoves, ovens, grills and industrial dishwasher, etc.  

Interpersonal  

• Leadership: Interact professionally in stressful situations and communicate with coworkers to problem solve. Must consistently exercise honesty, trustworthiness, respect, and be flexible in the work environment with sound work ethics. 
• Communication: Ability to effectively present and discuss information and reports during managers’ meeting Effectively communicate with their team in an encouraging and respectful manner.  
• Decision-Making: Ability to make informed decisions quickly and effectively. Problem-solving, and analytical skills with organizational, multi-tasking, and prioritizing skills. 
• Adaptability: Flexible, organized, and able to handle competing priorities. Ability to manage and consistently meet reasonable deadlines.  
• Time Management: Skill in managing time effectively to meet deadlines and ensure timely food service.  

Education and Experience  

• High school diploma or equivalent.  
• Minimum of 2-5 years culinary experience.  
• Proven work as a Chef or Cook.  
• Hands-on experience with various kitch