About This Role
Leading the culinary team and overseeing all food production at The Food Block and Bar dining outlets is the core of this Head Chef role. The position requires a chef with a high standard in Peruvian, Mexican, Spanish, and Latin American cuisine, who can ensure quality, manage staff, and contribute to menu development.
Responsibilities
- Supervise and produce all items in The Food Block and Bar dining
- Control the quality and quantity of produced items by adjusting production according to projected covers
- Oversee preparation and maintenance of recipe cards
- Control portion and presentation
- Obtain guest feedback by maintaining active presentation in outlets during operating hours
- Be directly involved in food cost forecasting and control
- Regularly review existing menus and cycles with the Restaurant Manager
- Propose new items and coordinate menu development
- Be directly involved in menu construction and engineering
- Participate in creating special projects, themes, and festivals
- Organize backdrops for photo sessions
- Set and maintain service standards by clearly describing standards and constantly comparing performance to standards
- Be responsible for operations during all meal periods
- Motivate staff by providing positive feedback and reinforcement
- Seek out employee concerns and offer assistance
- Coach, counsel, and discipline employees by recording specific incidents, ensuring availability of time for one-to-one interaction, and following procedures specified in the Employee Handbook
- Oversee scheduling of Kitchen Staff to ensure maximum productivity
- Coordinate in determining staffing levels per section
- Make recommendations on staff movements
- Monitor performance of kitchen staff and communicate this to each staff on a regular basis through one-to-one counseling
- Document performance of kitchen staff through biannual performance review
- Attend department meetings and summarize section performance
- Highlight achievements, problems, and challenges
- Attend Productivity Reviews
- Coordinate with Restaurant Managers for daily events
- Conduct and attend briefings
- Provide feedback to management
- Ensure that all Kitchen Logbooks in areas of responsibility are kept fully updated and accurate, ready for inspection at any time
- Oversee maintenance and handling of equipment used
- Ensure timely reporting of malfunction or maintenance deficiencies to the appropriate area
- Attend scheduled trainings
- Participate actively in company-initiated employee activities
- Adhere to the specified hygiene and personal appearance standards
- Adhere to the set procedures for attendance and timekeeping
- Adhere to the provisions outlined in the Employee’s Handbook, Disciplinary Code and Rules and Regulations
- Reduce waste supplies and materials by reusing or selling
- Recycle, when possible
- Conserve water and energy by adhering to environmental/energy conservation checklist appropriate for the area
- Ensure adequate supplies by informing the owner on supplies needed for inclusion in the market list, overseeing the preparation of mis-en-place, and checking par stock of cooking supplies and equipment
- Monitor and control productivity by checking inter-kitchen transfers
- Analyze daily, weekly, monthly, and annual production reports and keep statistics constantly accurate and updated
- Highlight achievements, problems, and challenges
- Familiarize and constantly upgrade knowledge and competency with all relevant computer technology and developments
- Adhere to and enforce standard hygiene and sanitation measures and practices at all times whilst handling, preparing, serving, and storing all foodstuffs and other related products or equipment
- Attend all scheduled training lessons and seminars regarding these subjects
- Enforce and practice "Clean as you Go" at all times during work
- Attend all scheduled department fire/safety drills, special trainings, and evacuations and accustom to all practice and procedures being taught to a level of competency and knowledge expected of all department employees
- Actively direct and encourage all subordinates in areas of responsibilities to related department activities, exercise the maximum of vigilance and caution at all times, particularly whilst either operating or performing working duties in the immediate vicinity of potentially hazardous machinery equipment
- Supervise and maintain all cleaning schedules in areas of responsibilities
- Perform any special duties or other assignments designated by the owner at any time and for any unspecified length of time
About the Company
The company operates a group of four restaurants: Canchita (Peruvian cuisine), Tinto (Spanish cuisine), Vino Tinto (Spanish cuisine), and Tomatillo (Mexican cuisine). It is a multicultural team focused on food and customer service, taking direction from founders Chefs Daniel and Tamara, who created the concepts and run operations.