Head Chef

Head Chef of the kitchen in accordance with LA Bodega s quality standards and Health Department regulations.

Requirements

Duties and Responsibilities

Responsible for kitchen operations, including food preparation, cooking, and cleanup.

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 uniform and 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 with ownership while adjusting 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 owners to align kitchen operations with the overarching goals of the establishment.

Responsible for JIT [AM1] [a2] inventory.

Order using the Tapia Cart App.

• Orders must be in before 3 PM.
  

Responsible for back of the house (BOH) schedule via Zoomshift.

Schedule shifts to reduce labor costs.

Responsible for BOH employee breaks and limiting overtime.

Recruit, hire, and train chefs, cooks, and kitchen staff.

Develop standard operating procedures (SOPs) for BOH staff to uphold kitchen standards.

Create log of recipes and directions on how to cook each recipe along with pictures to showcase how it should be presented to customers.

Create training protocols for new and existing staff that align with the highest standards of the kitchen.

Maintain kitchen equipment; schedule repairs and additional maintenance as needed.

Minimum of 50 hours worked per week.

Portrays a positive and professional attitude.

Must attend Tuesday weekly meetings when scheduled.

Physical Demands and Work Environment:

• Must be able to stand, lift and bend for extended periods of time.
  
• Must be able to bend and lift to 50 lbs.
  
• Role may include job duties or tasks requiring repetitive motion.
  
• Exposure to hot kitchen elements or cleaning materials.
  
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
  
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.
  

Benefits

Job Type: Full Time, Minimum 30-50 hours per week

Pay: $24-26

Benefits:

Accrue paid time off.

Free meal during shift

Shift: Tuesday-Sunday. Occasionally Monday for special events, catering, etc.

Work Location: In Person