Job Title: Head Chef
Type of Position: Full Time - Exempt (Salaried)
Under the direction of the VP of Operation:
Creates and implements new menus for the company.
Ensures that current menu/recipes are followed and correctly prepared for service to customers and patrons.
Maintains inventory for paper goods/cleaning supplies including ordering for both the prep side and kitchen side for all catered events.
Work with prep area supervisor to accomplish a correct order.
Food order follow-up and check vendor food orders to ensure that the correct food products ordered was received. Ensure food orders are put away.
Responsible for training cook staff to prepare the menu items properly and consistently.
Hot food prep for all catered events as well as some cold food prep as needed.
Train cooks and prep area supervisor on the standards of the Utah County Health Department. Enforce Health department standards.
Supervises/oversees prep cook activities
Train and assist cooks on how to safely use and clean the kitchen equipment, i.e.
Budgeting and food cost control when ordering
Food quality control.
Teach food presentation and food plating for seated served events and hot food presentation on the buffet to other cooks and event staff.
Inform event staff before each event regarding how to present the food being served.
Assist with special projects from the President of Operations and VP of Operations as requested.
Requirements: Must have or be able to obtain Current Serv Safe Certificate.
Education: High School Diploma or GED Required, Culinary Education preferred.
Minimum of 3 years of experience as a chef and/or food services.
Demonstrated good communication skills, be dependable, punctual and works well with people.
Must eligible to work in the United States
Salary is commensurate with experience and culinary education
Health Insurance available