Salary: $90000 – $120000
Head Chef, Commissary
The Commissary Head Chef is responsible daily production and execution for our culinary operations from our commissary kitchen. This role will support the Culinary Leadership to produce bases and menus for all the venues, while maintaining accurate food and labor costs based on a forecast budget, ensuring best business practices. The Commissary Head Chef will also oversee the commissary sous chefs to ensure they are upholding the standards. The Commissary Head Chef will be responsible for proper ordering, inventory and payroll for their department. This position will create experiences that exceed the guests expectations, provide strong leadership and maintain the core principles of our parent company.
Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis, including, but not limited to: Opening/closing checklists; Quality control checklists; Ordering of all food and related product, inventory procedures and monitoring costs based on volume; Daily/weekly cleaning checklists; Menu planning, presentation and execution.
Full management of kitchen labor, including all hiring and weekly scheduling of commissary team members.
Liaise with the culinary team to ensure excellence in food production and execution
Coach team members daily to encourage individual growth; cross-train in different areas of the kitchen to build and maintain a dynamic team.
Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment.
Support Creative chef in menu development including testing/tasting protocol, standardizing recipes and training/implementation.
Implement and follow SOPs for HACCP planning and DOH-related issues.
Ensure rigorous knowledge of and adherence to all applicable laws, policies and procedures
Solves problems professionally, rapidly and fairly as well as maintain and teach good work ethic, while supporting the Market Executive Director, and developing a sense of teamwork and cooperation within the team.
Performance and Talent Development
Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization and fulfill job expectations and requirements. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a consistent and timely manner. Execute training program consistently for both hourly, MIT and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.
Ambassador of Company Culture
Seek out opportunities to communicate vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.
What You Bring to the Table
7+ years working in a Commissary/Production kitchen, banquets, catering, and fine dining restaurants. At least 3+years of those in a management role.
Strong Computer Skills (Microsoft Office and Compeat proficient preferred)
English and Spanish (preferred)
Excellent working knowledge of different styles of cuisine and types
TIPS Certification (preferred)
CPR/1st Aid Certified (preferred)
NYC Food Handlers Certificate.
Salary Competitive salary
Schedule Full Time
Experience Minimum 7 years of experience
Category Casual Dining