Restaurant Chef

Job Title: Restaurant Chef 

 Department: Food & Beverage 

 Reports to: Executive Chef

 The Restaurant Chef is responsible for coordinating, supervising, and directing all aspects of food production for assigned outlets. This role ensures profitable operations, high-quality products, and exceptional service while upholding company standards in food preparation, sanitation, and portion control. The Restaurant Chef is also responsible for managing food and labor costs, training and developing associates, and supporting overall guest satisfaction. 

Primary Responsibilities: 

• Oversee daily operations of kitchen and food production areas, ensuring portion size, taste, temperature, presentation, and recipe standards are consistently met. 

• Ensure compliance with requisition and ordering procedures. 

• Maintain knowledge of daily forecasts and customer counts to manage par stock levels and staffing needs. 

• Monitor food costs, inventory levels, waste, and portion control to support departmental profitability. 

• Monitor product receiving and storage to ensure quality, freshness, proper rotation, and appropriate storage procedures. 

• Ensure compliance with all food safety, sanitation, and health department regulations, including proper food handling, storage, labeling, and temperature control. 

• Respond promptly to guest complaints and take appropriate action to resolve concerns. 

• Monitor kitchen equipment and facilities, report maintenance needs, and communicate with Engineering to ensure issues are addressed. 

• Prepare and submit required reports in a timely manner. 

• Participate in departmental and leadership meetings as requested. 

• Ensure recipes, preparation methods, product specifications, and presentation standards are consistently followed. 

• Implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. 

• Perform all other duties as requested. 

Leadership Acumen: 

• Actively recruit, train, coach, and develop associates to achieve optimal performance and growth opportunities within the company. 

• Conduct performance reviews in line with company standards. 

• Prepare and manage associate schedules based on business levels, forecasts, and operational needs. 

• Monitor labor levels to ensure appropriate staffing while maintaining operational and financial goals. 

• Create and maintain a professional, educational, and positive kitchen environment. 

• Promote a safe working environment and ensure associates follow all safety, food safety, and sanitation procedures. 

• Collaborate with other F&B managers and communicate effectively regarding operational needs and issues. 

• Consistently make decisions in the best interest of guests, associates, and the organization. 

Qualifications and Requirements: 

• Must be at least 18 years of age to apply. 

• Associate degree in Culinary Arts or related field preferred. 

• At least 5 years of progressive culinary experience in a hotel or similar environment. 

• Advanced cooking skills, including strong knife-handling ability.