HEAD CHEF

A head chef, also sometimes known as a head cook, oversees many diverse aspects of a restaurant or eatery. Must manage and work closely with other cooks, create menu items and determine food inventory needs.

 

Responsibilities:

Head chef is involved in staffing of the kitchen, developing menu offerings, forecasting supply needs and estimating costs. They are expected to make sure the restaurant meets all regulations, including sanitary and safety guidelines.

 

Head chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food. But duties also extend to front-of-house and operational issues, including accounting and scheduling. Head chefs may also be called to weigh in on patron complaints.

 

Because they are held accountable for the success and failure of a restaurant, head chefs need to work long hours to ensure that the restaurant is functioning properly at all times. They work nights, weekends and holidays.

 

Duties:

• Plan and direct food preparation and cooking activities or functions

• Plan menus and ensure food meets quality standards

• Estimate food requirements and may estimate food and labor costs

• Supervise activities of sous-chefs, specialist chefs, chefs and cooks

• Arrange for equipment purchases and repairs

• Recruit and hire staff

• May prepare and cook food on a regular basis, or for special guests or functions.