Head Chef

Emmett's Brewing Company; West Dundee (IL); On-site; USD 45,000 - 60,000; Full time

Job summary

Emmett's Brewing Company in West Dundee is looking for a dedicated Kitchen Manager responsible for all kitchen functions, including food purchasing, preparation, and employee training.

The ideal candidate will have at least 5 years of experience in various kitchen positions and must be certified in food handling. This role requires strong communication skills and the ability to manage kitchen staff effectively while adhering to quality and sanitation standards.

Qualifications

• Minimum 5 years in varied kitchen positions including line cook and expediter.
• At least 6 months in a similar capacity required.
• ServeSafe or Food Handler’s certification required.

Responsibilities

• Oversee all kitchen functions including food purchasing and train employees.
• Ensure food is prepared according to recipes and quality standards.
• Control food cost and usage through proper requisitioning.

Skills

Food preparation

Team management

Cost control

Sanitation practices

Communication skills

Job description

Summary of Position

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control.

Responsibilities

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork: including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product‑specific cations and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity, ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.

Qualifications

• A minimum of 5 years of experience in varied kitchen positions, including food preparation, line cook, fry cook and expediter.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).
• ServeSafe or Food Handler’s certification (or willingness to attain one) and a workplace sexual harassment certificate.