Chief Cook

Position Summary:
As a Chief Cook at Vinmar International, you will be responsible for overseeing all aspects of the culinary operations and leading a team of talented cooks. Your role will involve menu planning, food preparation, ensuring the quality and consistency of dishes, managing inventory, and maintaining a safe and hygienic kitchen environment. The ideal candidate will have a passion for cooking, strong leadership qualities, and a commitment to delivering exceptional dining experiences.
This role reports to the Food Services Manager.
Key Responsibilities:
Menu Planning:
Develop and create menus that cater to different dietary preferences, ensuring variety and innovation.
Food Preparation:
Oversee food preparation activities, including cooking, seasoning, and portioning, to ensure high-quality and consistent taste.
Ingredient Sourcing:
Collaborate with suppliers to source fresh, local, and high-quality ingredients for use in meal preparation.
Inventory Management:
Manage inventory levels, track stock, and place orders to replenish supplies in a timely manner.
Cost Control:
Monitor food costs, implement cost-saving measures, and minimize wastage to achieve budgetary targets.
Staff Training and Development:
Train and coach kitchen staff on food preparation techniques, safety protocols, and maintaining hygiene standards.
Quality Assurance:
Ensure that all dishes meet the highest quality standards, are visually appealing, and are presented in a timely manner.
Health and Safety Compliance:
Adhere to health and safety regulations, maintain sanitary kitchen conditions, and enforce proper food handling practices.
Menu Testing and Refinement:
Continuously evaluate menu offerings, gather feedback from customers, and make adjustments to improve customer satisfaction.
Equipment Maintenance:
Oversee the maintenance and cleanliness of kitchen equipment, ensuring it is in optimal working condition.
Team Collaboration:
Collaborate with other departments, such as Dining Services, to coordinate food service logistics and meet customer expectations.
Continuous Improvement:
Stay updated with industry trends, new techniques, and culinary advancements to enhance the dining experience.
Requirements
Proven experience as a Head Chef, Executive Chef, or similar role in a high-volume culinary establishment.
Culinary degree or equivalent certification from a recognized culinary institution.
Demonstrated expertise in diverse cuisines and food preparation techniques.
Strong leadership abilities, with the capacity to motivate and inspire a team.
Excellent knowledge of food safety and sanitation regulations.
Ability to manage inventory and control food costs effectively.
Proven ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Exceptional organizational, time management, and problem-solving skills.
Creativity and a passion for delivering memorable dining experiences.
Excellent communication and interpersonal skills.
Flexibility to work evenings, weekends, and holidays as required.
Valid food handler's certification.