Summary of Duties and Responsibilities
Our chefs are key people in our organization. You, as the head chef and manager of the kitchen, will see that our delicious food is always a superior product in taste and freshness. You will hire, train, supervise, evaluate, and sometimes discipline, plus work along side the dishwashers, prep and line cooks. You will make sure the correct product is ordered and rotated. You will be responsible for keeping food consistent with Ben’s recipes and apportioning guidelines. You will develop the “specials” menu for the week. And of course, you must see that the kitchen is kept up to Ben’s and Department Health standards for sanitation and cleanliness.
Education: A two to four year degree from an accredited culinary institution preferred.
Experience: A minimum of two years experience managing a back-of-the-house operation in a high volume mid-priced restaurant chain operation preferred restaurant kitchen preferred.
Physical Demands: Ability to stand for up to four hours at a stretch, move freely about in a confined space, bend and reach to retrieve utensils and check for cleanliness, handle pressure of a fast paced environment and deal effectively and cooperatively with a both kitchen and other restaurant staff.
Salary: Will be discussed at time of interview.