Head Kitchen Chef - Blue Nami Group

The head kitchen chef is largely responsible for taking a lead in and overseeing the roles and activities of personnel involved in kitchen operations. May require taking charge of ordering, inventory, some occasional menu development, receiving/preparing/processing deliveries and expediting service. Superior culinary skills/experience is preferred. Must be observant, have a refined palate and high standards of excellence with emphasis on cleanliness and food safety. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able and willing to develop and train more staff members, work cleanly, efficiently, and with respect for quality ingredients and careful attention to preparation.

Basic Functions

• Prepares food required for lunch, dinner and/or possibly late night shifts

• Responsible for the daily operations of the kitchen

• Provides professional leadership and direction to kitchen personnel

• Ensures all recipes, food preparations, and presentations meet proper specifications and commitment to quality

• Maintains a safe, orderly, and clean kitchen and demonstrates such through example, using proper food handling techniques

• Ensures kitchen and storage areas are kept clean and organized

• Assists with product ordering & maintaining inventory

Qualifications

• College/culinary training preferred but not necessary or must have a good level of cooking and production experience

• Understanding of proper use of major kitchen equipment, including stoves, grills, refrigeration, slicer, knives, and warmers

• A minimum of 2 years working in a food preparation/supervisory position preferred

• Commitment to quality service and food knowledge

• Serve Safe or other recognized hygiene qualification required

• Demonstrates strong leadership skills and is a team player

• Must posses a positive attitude and work well with other team members

• Be able to work positively under pressure in a fast paced time sensitive restaurant environment

• Be able to work unsupervised

• Excellent critical thinking and time management skills

• Be able to reach, bend, stoop & to lift up to 50 pounds

• Must be willing to work in hot/cold, humid/dry environment and on your feet for 7-8-hour shifts

• Flexible to changing working hours; daytime, evening, late night and weekend schedules

• Be willing to follow direction and ask questions for clarification if needed

• Be able to communicate clearly with managers, sushi bar and dining room personnel

• Must be able to respond appropriately to emergency situations to avoid imminent danger to self and others

• Have the physical abilities to carry out the functions of the job descriptions

Work Wear Requirements

• Clean, restaurant industry specific non-slip shoes

• Socks must be worn