Head Chef

Reports to General Manager/Food & Beverage Manager. Supervises directly Executive Sous Chef, Executive Pastry Chef, Head Butcher, Specialty Restaurant Chef, and Secretary, and indirectly the remaining Kitchen staff.

Checks and approves time schedules for all kitchen employees prepared by the Executive Sous Chef, Executive Pastry Chef, Specialty Restaurant Chef, and Head Butcher. Ensures that schedules properly cover all aspects of the kitchens.
Keeps close watch on payroll cost and schedules employees to meet business fluctuations.
Hires, trains, guides, and evaluates the performance of kitchen personnel according to the skills required in the various kitchens.
Endorses misconduct notices and commendations of kitchen personnel.
Trains and upgrades skills of kitchen cooks by giving demonstrations to introduce new or improved recipes, methods, etc.

General Responsibilities:

Checks and ensures that all kitchen equipment is in good working condition. Follows up on repair and maintenance needs or replacement and disposal.
Initiates purchase requisitions for kitchen equipment, spare parts, etc.
Makes inspection tours of the kitchens and other related areas. Checks and follows up on the cleanliness and conditions of all kitchen areas, and the methods and progress of food preparation. Recommends and implements actions for improvements where necessary.
Conducts meetings, briefings, training, etc., with kitchen employees, keeping them informed of new policies, procedures, and other information pertinent to hotel operation.
Attends periodic meetings with other Food and Beverage executives, Department Heads, and Management to discuss hotel policies and to coordinate various hotel operations activities.
Prepares yearly budget for the kitchens, for Food and Beverage Director's/Manager's approval.
Performs duties common to all Departmental Heads and other duties assigned by the Director of Food and Beverage/Food and Beverage Manager.