Lead Chef

Benefits

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Day-Time Lead Chef @ the Legion Cafe located inside the Legion of Honor Museum at Lincoln Park, San Francisco. We are seeking a passionate, skilled Lead-chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards. To ensure success in your role as Lead-chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Main Duties

A: Key-responsibilities

• To manage the kitchen for assigned tasks and duties
• To maintain a high standard of food quality and presentation.
• To maintain portion control and manage any wastage recording, where necessary, appropriately.
• To ensure that dishes are prepared and cooked according to the specific instructions.
• To participate in a team of chefs and stewards and work collaboratively with others in pursuit of team goals.
• To support the kitchen team in providing an efficient and effective food service as is required from the catering department.
• To ensure the smooth running of the kitchen in line with departmental procedures on a daily basis including but not limited to;

o Reviewing stock levels and noting ordering requirements clearly. o Ensuring that all deliveries during your shift are checked and stored correctly, checking always for quality and freshness, rotating and controlling stock in accordance with best practice. o Assisting with the execution of accurate stock audits. o Debriefing and providing written documentation to kitchen team for shift execution.

• To execute the development of the menus in terms of service standards and profitability.
• Ensure all policies, procedures, standards and guidelines are carefully adhered to.
• To be responsible for cleaning and care of all equipment in the area of work.
• To ensure that all equipment and utensils, floors, walls and surfaces of the kitchen using the methods and materials in accordance with Health & Safety, Food Hygiene and OSHA regulations and legislation./ Ensure that the cleaning schedule is adhered to and that cleaning tasks are completed as necessary and appropriate.
• To execute any catering services undertaken by the Café.
• To build effective and constructive relationships.
• To communicate clearly, concisely and professionally.

Any other duties that might reasonably be expected from the post holder. B: Requirements & Personal Attributes

• Candidates should possess appropriate qualifications and experience to meet the requirements of this role. Minimum 3 Years prior Lead Chef or 4 Years as Sous-Chef in large volume operations required

• C: Experience / Knowledge
• Experience of working in a supervisory role in a busy commercial kitchen with multiple business areas.
• Experience of menu and product development
• Experience of catering for large functions
• D: Key Skills
• Excellent human-relation and guest service skills.
• Commercial awareness.
• Flexibility.
• Interested in long-term employment engagement
• The ability to be proactive and identify and recommend changes for improvement where appropriate.
• Accuracy and attention to detail.
• Good communication and interpersonal skills
• Problem solving skills.
• Excellent organizational skills and the ability to handle a varied and demanding workload.
• The ability to work independently and demonstrate initiative as well as being able to work effectively as a member of a team.

• E: Personal Hygiene and Appearance
• Observe good personal hygiene at all times and be of well-groomed appearance at all times.
• F: Food Hygiene and Health & Safety
• All staff are required to observe and comply with all relevant regulations