Deputy Head Chef at Corporate Staffing

Key Responsibilities

• Ensure outstanding customer care at all times.
• Direct kitchen operations, including food preparation, cooking, and cleanup.
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food.
• Assist the Head Chef to maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
• Assist in resolving 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.
• Assist in planning 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 Head Chef and owner to align kitchen operations with the overarching goals of the establishment.
• Direct monthly inventory.
• Maintain vendor relationships.
• Assist in recruiting, hiring, and training chefs, cooks, and kitchen staff.
• Assist in maintaining kitchen equipment; schedule repairs and additional maintenance as needed.

Qualifications

• Minimum of 2-3 years of experience in a back-of-house management position.
• Culinary school diploma.
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Great time management skills.
• Great communication and interpersonal skills.
• Knowledge of best and latest cooking practices.