Job Summary:

The Cook/Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food for teaching purposes.

Duties/Responsibilities:

• Oversee the operations of the kitchen, ensuring that food is prepared safely, efficiently, and according to specifications.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Creates and modifies the menu’s based on food trends, food costs, health diagnosis, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Performs other related duties as assigned.
• Trains staff.
• For one month one day a week provide training for staff on how to cook one of the meals developed.
• Request feedback from staff on training and what may be needed moving forward to allow for success.
• Should have a variety of meals developed.

Required Skills/Abilities:

• Ability to produce excellent culinary experience for patrons.
• Extremely creative.
• Excellent verbal and written communication skills.
• Excellent time management, scheduling, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Education and Experience:

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• At least two years of culinary managerial experience required.

Physical Requirements:

• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.