Head Chef for Japanese Cuisine, fusion style

Seeking for an experienced, creative, and passionate head chef to join. As head chef, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met.

Head Chef Duties and Responsibilities

• Direct kitchen operations, including food preparation,
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food
• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
• Resolve issues as they arise so that customers continue to receive their orders in a timely manner
• Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Plan menus and set prices making adjustments as needed based on the availability of ingredients
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vendor relationships
• Recruit, hire, and train chefs, cooks, and kitchen staff
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed

Requirements and Qualifications

• Experience for Japanese contemporary, Flench fusion style cooking is must.
1+ years of experience in a back-of-house management position
• experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions
• Obtained Food handler certification

Please send current resume attached to ny@iiicareer.com