Job Description
Job Title: Head Chef Reports to: Lodge Manager Level: Hourly Scope: Responsible for proper and timely preparation of the food service as well as supervision of kitchen staff Primary Responsibilities: Accountable and responsible for maintaining a safety culture (following all SOP’s, JSA’s, policies and procedures) as set out by Target Hospitality Coordinate and be responsible for the handling, preparation, production, and timely service of all meals in accordance with the methods and standards approved by the Chef Coordinate kitchen staff involved in the preparation and serving of meals Prepare meals as per the menu plan and specifications provided by the chef Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines Serve all foods in accordance to HACCP and food safety standards Ensure the menu boards are updated every meal period Operation of various kitchen equipment to include flat top grills, industrial mixers, tilt skillets, steam kettles and convection ovens Provides culinary guidance and leadership to team under workers supervision, as well as new employees Assist Chef in the review process with the team members under your supervision Meet with Chef daily to discuss menu preparation and production strategy Ensure the stock levels are enough to ensure at a minimum of a 2-week supply (longer during times when transportation and resupply could be disrupted) Coordinate a running inventory through usage sheets and recommend ordering Define work schedules and responsibilities for the individual direct reports Run daily saf