We are looking for an experienced and qualified Lead Chef to organize the kitchen’s activities. You will be the first in command in the facility’s kitchen and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment. This position will entail preparation of food for both catered events, and also execution of a restaurant style menu on the days selected for retail service. You will also work closely with the Sipp Culture Farm team alongside the Facilities Manager to collaborate on produce and products that are sourced from the farm and divided to be used in the Cultural Center and other uses, such as storage and dissemination to coinciding programs and projects.
Responsibilities
- Control and direct the food preparation process and any other relative activities
- Develop and construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Preparation of menus curated for events at or away from the facility
- Approve and “polish” dishes/orders before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Communicate needs for repairs when necessary to FM (Facilities Manager)
- Remedy any problems or defects in the work processes
- Assist in managing and training kitchen staff
- Oversee the work of BoH workers
- Coordinate with FM on items on the needs of forthcoming catered or dining events
- Estimate staff’s workloads and roles and relay information to FM
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between coworkers
Requirements and skills
- Proven experience as Lead Chef or similar position
- Exceptional proven ability of kitchen management
- Ability in dividing responsibilities and monitoring progress
- Outstanding communication and leadership skills
- Up-to-date with culinary trends and optimized kitchen processes
- Understanding of useful computer programs (MS Office, restaurant management software, POS) is a plus
- Credentials in health and safety training (ServSafe Food Manager or other accredited training recognized by the State of Mississippi)
