Head Chef

Join to apply for the Head Chef - American Cuisine role at AWJ.The Head Chef will be directly responsible for all kitchen functions, including preparation, maintaining quality standards, sanitation, cleanliness, training, and supervising team members to ensure performance according to chain standard operations.Key Result Areas Ensure consistent product quality to guarantee customer satisfaction.Manage product preparation and projection to meet business levels, accurately maintaining the control sheet to minimize wastage.Ensure product rotation (FIFO system) and maintain stock levels through accurate ordering.Control food costs and usage by following proper storage procedures, standard recipes, and waste control, including monitoring food holding and refrigeration temperatures.Supervise employees to ensure CER and FSCC standards are maintained during shifts.Follow statutory and company health, safety, and food hygiene regulations, taking corrective actions as needed.Resolve product quality complaints confidently and report serious issues to the RM or Area Coach.Adhere to safety and security procedures to protect people, premises, stocks, and equipment.Identify routine problems and react appropriately to resolve them.Maintain cleanliness and excellent condition of equipment through inspections, cleaning plans, and preventative maintenance.Train new and existing team members to achieve proficiency in knowledge and technical skills.Manage cross-training and new product launches, ensuring standards are followed.Recognize and reward team members during shifts.Manage full shift responsibilities in the absence of GM or AGM, developing other managers to perform KM functions.Oversee staffing, scheduling, and planning to uphold standards, product quality, and cleanliness.Provide feedback to employees and take appropriate actions.Follow the UNIT REVIEW checklist.Control food costs through proper ordering and receiving processes.Maintain FIFO and ensure a safe working environment through ongoing repairs and maintenance.Ensure food quality by maintaining cleanliness, organization, storage, and sanitation of food products.Perform line checks and show timeline checks as needed.Prepare daily food as per pars to meet guest demands.Assist with new menu implementations, training staff, and coordinating food demonstrations.Ensure recipe adherence, check ticket times, and monitor inventory and order accuracy, including knowledge of case packs, counts, and prices.Attend monthly inventories, perform spot checks, and work on variances to ensure recipe adherence, food quality, and cost control.Seniority level Mid-Senior level Employment type Full-time Job function General Business Industries Hospitality#J-18808-Ljbffr