Restaurant Kitchen Head Chef

Job Overview The Kitchen Head Chef is responsible for overseeing the operations of the kitchen, ensuring the highest standards of food quality, hygiene, and service. This role involves menu planning, staff management, and collaboration with the front of house to deliver an exceptional dining BLYC member experience, including event planning from the kitchen perspective. Key Responsibilities Restaurant & Food Operations · Order fulfillment: Responsible for the overall successful coordination of kitchen activity to ensure timely and accurate delivery of customer orders. Able to step in when needed, including working as a line cook. · Food Preparation: Direct, supervise and participate in the preparation and presentation of food to ensure it meets BLYC restaurant standards. · Quality Control: Maintain the highest standards of food quality, presentation, and taste, conducting regular checks and implementing improvements as necessary. · Menu Development: Create and update menus and BLYC recipes that reflect the BLYC restaurant concept and guests' preferences, ensuring a balance of innovative and classic dishes. Collaborate with the General Manager and the Front of House Manager to make menu change recommendations to the B&K Governor and BLYC Board. · Inventory Management: Oversee ordering, storage, and inventory of ingredients, ensuring cost control and minimizing/tracking of waste (weekly/monthly reporting to the board). · Staff Management: Recruit, train, and supervise kitchen staff, fostering a positive and productive work environment. Ensure kitchen schedules, labor budgets, and staffing levels are aligned with operational needs. · Hygiene and Safety: Ensure compliance with all health and safety regulations, maintaining a clean and safe kitchen environment. · Customer Interaction: Occasionally interact with customers/members to receive feedback and address any concerns or special requests. Work with Members requesting special parties to ensure events are well planned for and executed. · Collaboration: Work closely with the restaurant staff and front-of-house staff to ensure a seamless dining experience for guests (quality and timeliness). · Budget Management: Monitor kitchen expenses (Food, Labor, maintenance of equipment, and optimize operations to meet financial targets. Identification of equipment needs/maintenance requirements. · Partner with each of the club board Governors to ensure a seamless planning/communication process is in place for the respective departments within the club. Member Relations & Experience · Serve as the primary kitchen/menu point of contact for members, fostering a positive and inclusive club atmosphere. · Address member kitchen/menu concerns promptly and professionally. · Support programs, events, and activities to increase member satisfaction, engagement, and retention. · Promote club kitchen amenities to support membership growth. Event Planning & Coordination · Support private events, club functions, banquets, and social gatherings from a kitchen perspective. · Collaborate with the Front of House Manager and event staff to plan menus, staffing, and logistics. · Ensure all events run smoothly and deliver an exceptional member and guest experience as well as meeting event profitability goals from the kitchen perspective. Leadership & Team Development · Foster a culture of teamwork, accountability, and high performance in the kitchen focused on delivering a remarkable member experience. · Provide ongoing kitchen training in hospitality, safety, and customer service in coordination with the leadership team. Skills and Qualifications · Experience: Proven experience as a Chef or similar role in a restaurant and/or food service industry business. · Culinary Expertise: Knowledge of culinary techniques, ingredients, and kitchen equipment. · Leade…

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