HEAD CHEF

Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;

Be in charge of supply ordering, maintaining costs, kitchen efficiency & staffing;

Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

Actively respond to and handle guest problems and complaints;

Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;

Ensure proper grooming and hygiene standards for all kitchen staff;

Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise;