Head Chef

  • Nusr-Et Steakhouse
  • 60 West 53rd Street, New York, NY, USA
  • Jan 12, 2022
Full time Chefs, Cooks, Food Preparation Workers

Job Description

Salary based on experience.

I. Job Summary

The Head Chef is responsible for ensuring the smooth operation of the kitchen, supervising the Sous Chef(s) and other kitchen staff, conducting necessary training, and ensuring that guest satisfaction with dishes is maintained. Overseeing that all the other chefs are preparing the dishes according to the authentic standard recipes and ensuring the guests’ satisfaction is consistent with the Company Standards.

II. Essential Job Functions

Objectives and Goals

· Ensures that the kitchen’s operational budget is strictly adhered to and all costs are strictly controlled.

· Achieves or improves projected profitability of the kitchen.

· Monitors the kitchen’s operating costs and takes corrective action where necessary to reduce expenditures.

· Ensures that all the chefs attend regular training in knife skills and recipes.

· Monitors employee morale and provides mechanisms for performance feedback and development.

· Ensures that all sections are prepared and ready for service at each meal period.

· Assists and supports each section area, ensuring the flair, creativity and quality standards for which the Company is renowned.

· Ensures that waste of all food items during food preparation is kept to a minimum.

· Assists and trains the chefs in the preparation of all dishes.

· Ensures the proper storage of all food items according to health and safety regulations.

· Maximizes employee morale and productivity.

· Is aware of and abides by all food hygiene laws and regulations purporting to the preparation and service of fresh fish.

· Works in any section of the kitchen when necessary.

· Is familiar with all sections of the kitchen to facilitate the flexible use of employees.

· Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

· Ensures that work stations are cleaned down at the end of a meal period and food is stored away in the appropriate manner.

· Ensures that kitchen and food preparation areas are left clean and sanitized when unattended.

· Effectively oversees and directs the kitchen in a smooth and operational manner.

· Manages all staff members in the agreed standard of food service during shifts.

· Guides and leads by example in all areas of restaurant conduct.

· Liaises and co-operates effectively with all other associated members of staff in relation to all aspects of the production and service of food.

· Trains and develops employees, ensuring they have the necessary skills to perform their duties.

· Promotes the safe use of the restaurant, its equipment and building.

· Responds to any changes in the restaurant as dictated by the needs of the operations and the company.

Job Activities
Customer Service

· Provides friendly, courteous and professional service at all times.

· Provides quick and efficient service.

· Ensures the freshness and quality of dishes in order to provide guests with the highest quality dishes possible.

· Demonstrates a high standard of personal appearance and ensures good personal hygiene.

· Ensures that the agreed standards of food service are adhered to at all times.

· Manages employees, ensuring that the correct standards and methods of service are maintained at all times.

· Ensures the efficient flow of service and standards are constantly met during service periods.

· Ensures that all customer requests and queries are responded to promptly and effectively.

· Positively deals with and learns from all customer complaints and comments.

· Actively seeks feedback from customers on a regular basis.

· Analyzes unannounced Diner reports and communicates back to the team.
People Management

· Builds and maintains an efficient team of employees, driving the team towards the objectives of the business.

· Recruits and selects employees to the agreed staffing levels.

· Coordinates with Human Resources in the hiring of new employees and succession planning.

· Develops a learning culture and ensures that all team members feel valued and rewarded.

· Produces employee rota’s to ensure employee levels match the needs of the business.

· Ensures that all new employees attend induction.

· Promotes the training and development of staff to ensure standards are maintained, and monitors all training and development within the department.

· Manages all employees in line with the agreed skills and standards, giving regular feedback and appraisals.

· Manages all disciplinary and grievance issues within the department.

· Assesses staff performance against the agreed skills and standards.

· Constantly monitors the grooming and personal hygiene of the team.

· Coordinates cook’s tasks.

Departmental Responsibilities

· Reports for duty punctually wearing the correct uniform.

· Coordinates with the Purchasing Manager in ordering ingredients to ensure all menu items are able to be produced by the kitchen during each service.

· Inspects meat cut by Butchers to ensure proper weights are maintained.

· Ensures correct handling and basic maintenance is carried out for all machinery and tools in all sections.

· Inspects produce with the Receiver to ensure freshness and quality.

· Provides courteous and professional service at all times.

· Ensures a smooth operation is maintained at all times and good communication with all managers is maintained.

· Complies with appropriate legislation.

· Coordinates with the General Manager to ensure menu pricing is up-to-date.

· Maintains a high standard of personal appearance and hygiene at all times.

· Maintains a good rapport and working relationship with staff in all other departments.

· Leads department meetings.

· Maintains an awareness of new cooking techniques and culinary trends.

· Designs new recipes, plans new menus, and selects plate presentation.

· Has a complete understanding of the company’s policies relating to Fire, Hygiene, Health and Safety.

· Is completely conversant with the company’s employee handbook and complies with the regulations at all times.


· Provides a clear handover during shift changes.

· Ensures that all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.

· Notifies the team of all menu changes, specialties, event menus and changes to standards prior to the commencement of service.

· Develops an open culture of communication, both formal and informal.
Making it Happen

· Stimulates change, challenges assumption and ways of working to move the business forward.

· Develops a positive and direct relationship with all colleagues.

· Supports a culture of pride, ownership and desire to exceed expectations within the department.

· Fosters a culture of flexibility. Responds quickly and positively to changing requirements whether within the department or outside in order to meet business demands and guest service needs.

· Plans ahead to ensure adequate resources are available.

· Is aware of potential highs and lows in the business and customer trends, and plans accordingly.

What Success Looks Like

Customer Service

· Ensures the provision of courteous and professional service at all times.

· Achieves at least 85% on unannounced diner reports, and demonstrates a planned approach to improvements.

· Responds to customer complaints in liaison with the General Manager.

· Demonstrates a high standard of personal appearance and ensures good personal hygiene.

· Ensures that the agreed standards of food preparation and presentation are adhered to at all times.

People Management

· Ensures that individual team members to have individual development plans.

· Motivates and inspires the team to perform.

Department Responsibilities

· Ensures that the department is maintaining its agreed level of operating performance at all times.

· Communicates and delegates activities to the team.

· Ensures that all up selling opportunities are maximized within the department.

· Ensures that the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.

· Is aware of all relevant suppliers and their products and orders accordingly as and when necessary due to business demand.

· Prepares department budgets or re-forecasts, as requested by the General Manager.

· Ensures that all department staff work hygienically and productively.

· Ensures that all restaurant personnel strictly adhere to manufacturer’s instructions of use of all machinery and equipment.

· To ensure that all restaurant equipment is maintained to operating specifications and to complete weekly maintenance lists where necessary.

· Manages the completion of all administrative documentation including requisitions and internal transfers relevant to the department’s accountability.

· Has a detailed knowledge of department brand standards and is able to explain the standards to the team.


· Communicates openly and clearly both verbally and in writing.

· Pitches information at the appropriate level.

· Ensures that all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.

Personal Competencies

These describe the behavior you will need to demonstrate to carry out your job effectively:

· Maintains a high customer awareness by approaching your job with the customers always in mind.

· Is financially aware of costs involved in the operations and are responsible to control costs.

· Is motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance

· Is adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day-to-day responsibilities.

· Maintains high level of teamwork by showing co-operation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

· Ensures that the quantity of work is sufficiently productive under the normal business levels.

IV. Education, Experience and Skill Requirements

· At least 4 years of prior high-volume, fine dining Sous Chef or above restaurant experience.

· Ability to train and develop team members

· Ability to work effectively in a team environment and take initiative

· Analytical skills

· Computer skills (word processing, spreadsheet, and presentation software)

· Self-motivated individual with excellent written, verbal, and organizational skills.

· Ability to work independently and with others.

· Ability to work independently by prioritizing workload and meeting deadlines.

· Must be flexible and able to work with a variety of people.

· Ability to handle stressful situations and to prevent and/or handle emergency situations.

· Ability to multitask in high pressure situations based on company requirements