About this role
Overview
The Chef prepares and cooks food for service, helping deliver well-organized kitchen operations and a positive dining experience. This hands-on role combines food preparation, cooking, safe food handling, and coordination with the kitchen and service teams.
Duties
- Maintain records of food costs, consumption, sales and inventory
- Demonstrate new cooking techniques and new equipment to cooking staff
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals*Experience*
Required: Practical food preparation, cooking, food handling, and food safety capabilities, with leadership and communication skills to coordinate kitchen work and support colleagues during service. Preferred: Supervising experience, team management, restaurant management, and experience in food service, restaurants, kitchens, the food industry, or hospitality; 2 years of experience as a chef of Italian cuisine
Pay: $37.50-$42.50 per hour
Work Location: In person