Chef Job Description template and pdf with duties [2024]

Job summary 1

The Chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Chef may cook selected items or for select occasions. The Chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases.

Duties & Responsibilities 1

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Planning menus.
Making sure food is of the right quality and price and is produced on time.
Managing stocks of food.
Ordering food from suppliers.
- Controlling budget and keeping accurate records.
- Managing health and hygiene procedures.
- Organizing the staff duty.

Requirements & Skills 1

Leadership skills
Management skills
Training skills
Planning skills
Special qualifications: The ability to manage in a diverse environment with a focus on client and customer services is essential to success in this role.
- Bachelor’s degree or related culinary degree
- Eight or more years of culinary management experience.
- Previous experience with controlling food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.

Job summary 2

Our Chef is a critical ingredient in our restaurant management team. He/she develops and leads our culinary team. The Chef is committed to producing a profitable restaurant, with a clean, organized, and high-quality kitchen that delivers food to standard. They are an integral part of growing our brand, and people and building the culture of hospitality while serving delicious scratch-made food and beverages to our guests.

Duties & Responsibilities 2

Requirements & Skills 2

Experience managing in high volume restaurants- min 5 years preferred
Strong understanding of restaurant operations
Passion for hospitality
Demonstrated Ability to lead a team
- Capability to identify problems and determine accurate solutions on shifts
- Love for all things food and beverage!
- Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence.

Job summary 3

The Chef is responsible for overseeing the day-to-day culinary operations of the restaurant while ensuring the highest quality of food for members and their guests. The Chef coordinates the ordering and monitoring of all food and kitchen wares as well as the engineering of all menu items to maintain the proper contribution margin. By ensuring standardization of recipes and plate presentation for events, the Chef and his culinary team deliver a memorable dining experience for all members and guests.

Duties & Responsibilities 3

Prepares an annual budget and achieves financial goals throughout the year through proper forecasting, cost controls, and labor management
Responsible for hiring all kitchen staff and their training/development through education and creative instruction
Ambassador of meaningful hospitality and understanding the critical role that membership and exceeding expectations play regarding the success of the operation

Requirements & Skills 3

Culinary School graduate
Two years experience as a Chef or equivalent
Proven track record of team management, organizational, and coaching skills
Comprehensive knowledge of expense control as it relates to payroll and the forecasting/budgeting
- Experience with purchasing and inventory systems
- Creative menu development skills
- Strong technical literacy, including Microsoft Office, payroll management, and point of sale systems

Job summary 4

The Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, and performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms.

Duties & Responsibilities 4

Responsible for the quality and the variety of all food being served on the shift
- Enhance the overall knowledge and team spirit of the kitchen staff
- Hire, train, supervise, and/or terminate employees when needed
- Carry out the sanitation needs of the kitchen, utilizing the standards set up by the Executive Chef

Requirements & Skills 4

Culinary school graduate preferred
Two years experience in the supervisory position required
- Diplomatic team player able to foster relationships with members, employee-partners, and guests
- Bilingual (English - Spanish) communication ability preferred
- Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high-quality Member and guest service

Job summary 5

The Chef is responsible for monitoring and ensuring that systems and standard operating procedures are met for all areas that directly report to him/her.

Duties & Responsibilities 5

Work with restaurant Managers and employees to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
- Conduct hands-on teaching and training in the commissary kitchens, events, and day-to-day operations. Working closely with cooks, helping with food preparation and execution.
- Train and educate staff on new menu items and changes in procedures for current menu items: monitor and hold staff accountable for implementing the changes. Provide updated menu matrix and any other training information necessary for the entire staff.
- Purchase or requisition necessary supplies for the kitchen. Complete weekly scheduling and bi-weekly inventory management. Including establishing and maintaining monthly budgets.

Requirements & Skills 5

Displays willingness to make decisions.
Exhibits sound and accurate judgment, no irrational actions.
Supports and explains reasoning for decisions.
Includes appropriate people in the decision-making process.
Makes timely decisions.
Associate's degree (A.A.) or equivalent from a two-year College or technical school; or 2 to 3 years related experience and/or training; or equivalent combination of education and experience.
- The Chef must possess ServSafe Manager Certification or obtain it upon hire.
- General knowledge of Microsoft products including Word, Excel, and Outlook required. PowerPoint and Publisher preferred.
- Experience with Point of Sale software preferred.

Job summary 6

The Chef participates in and oversees the work of food service staff and assures that all foodstuffs are prepared and cooked according to specified recipes and procedures. They will conduct quality assurance tests for all items.

Duties & Responsibilities 6

Provides quality Customer Service efficiently to residents, families, co-workers, and vendors in a manner to ensure satisfaction.
Supervises the work of all food service personnel in the absence or per the direction of the Director of Dining Services.
Plans and coordinates daily cooking schedule and prepares production sheets by the daily menu, recipes, order quantities, future days’ menus, and time requirements.
Participates in the development of new menu items and recipes.
Provides food service and diet aides, etc., with taste information, nutrient content, and preparations of daily menu items.
Cooks foodstuffs, including activities such as baking, broiling, frying, steaming, braising, boiling, and pressure cooking.
- Assists in all aspects of preparing foodstuffs for cooking.
- Tastes all foods before service; assures that all foods are properly prepared and meet taste requirements.
- Ensures all equipment used in food preparation is properly maintained and cleaned.

Requirements & Skills 6

Associate’s degree (A.A.) or equivalent from a 2-year College or technical school; or 3-5 years related experience or training.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations; ability to write reports, business correspondence, and procedure manuals; ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume; ability to apply concepts of basic algebra and geometry.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
- ServSafe or equivalent certification required.

Job summary 7

The Chef will prepare food in the restaurant as well as perform other tasks related to food preparation and kitchen sanitation/cleanliness as directed.

Duties & Responsibilities 7

Requirements & Skills 7

2 years of high-volume cooking experience
Minimum Education: High School (or equivalent) Diploma
Experience in managing and upholding safe working conditions
Understanding the knowledge of safety, sanitation, and food handling procedures
- Must be dependable
- Must be able to work well in a fast-paced environment
- Must be able to work in a team environment

Job summary 8

As the Chef you will oversee kitchen operations, and catering, offering culinary support to a team.

Duties & Responsibilities 8

Have oversight of day-to-day operations
Deliver high quality food service
Achieve company and client financial targets and goals
- Develop and maintain client and customer relationships
- Develop strategic plans
- Create positive environment, accountability

Requirements & Skills 8

Has culinary production experience and a strong background in safety and sanitation compliance
Can manage multiple priorities, demonstrate Professional communication skills, and a passion for a high level of customer service
- Can demonstrate working the ability to prioritize tasks and exhibit Flexibility to take on additional responsibilities as needed
- Experience working in a union environment
- A strong culinary background, with the demonstrated ability to stay current with new culinary trends

Job summary 9

We are looking for an experienced Chef to join our team. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Duties & Responsibilities 9

Requirements & Skills 9

AA degree / Culinary degree. Two years experience as Chef.
- Proven Management of Kitchen Operations.
- Must have Food Safety and Sanitation Training.
- Possesses knowledge of accepted sanitation standards and applicable health codes.

Job summary 10

To oversee daily operations of the kitchen and ensure the highest quality food products and service by standards.

Duties & Responsibilities 10

Requirements & Skills 10

Associate’s degree (A.A) or equivalent from a two-year College or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience.
SERV-SAFE Certified or equivalent.
Obtain/hold any local, state, and/or county-required food handling/sanitation licenses and/or certificates.

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