The Head Chef is a culinary expert who oversees the restaurant kitchen staff along with the dining room operations. Duties include: - Creating and maintaining a kitchens budget. - Assigning tasks to other Chefs. - Ensuring customer satisfaction by expediently dealing with any issues that may arise. - Controlling and directing the food preparation process. - Approving and polishing dishes before they reach the customer. - Managing and working closely with other Chefs of all levels. - Creating menu items, recipes and developing dishes ensuring variety and quality. - Determining food inventory needs, stocking and ordering. - Ensuring the kitchen meets all regulations including sanitary and food safety guidelines. - Oversee the daily food preparation at the restaurant and other site properties. - Direct kitchen staff and handle any food-related concerns. - Check the freshness of food and ingredients. - Supervise and coordinate activities and schedules of cooks and other food preparation workers. - Develop recipes and determine how to present dishes. - Plan menus and ensure the quality of meals. - Inspect supplies, equipment, and work areas for cleanliness and functionality. - Hire, train, and supervise cooks and other food preparation workers. - Prepare work schedules of the kitchen staff. - Order and maintain an inventory of food and supplies. - Monitor sanitation practices and follow kitchen safety standards. - Have the ability to use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. - Use scheduling and purchasing software to help them in administrative tasks. - And other daily, monthly tasks as needed.