Title: Head Chef
Reports to: General Manager, Director(s) of Culinary Operations, LSD Director of Culinary Operations, , LSD Directors and Partners
Position Objective: Our Head Chef is responsible for the development, cost management, production, and execution of all menus as well the hiring, scheduling, and professional development of all staff within the department.

Essential Duties and Responsibilities:

• Develop, collaborate, and execute all culinary menus
• Ensure proper costing, consistency, and quality.
• Enforce all labor laws (federal, state and local).
• Ensure kitchen and employees meet state and local requirements for certification and sanitation.
• Liaison and coordinate with the Director of Culinary Operations.
• Maintain a clean, organized, and safe kitchen.
• Manage all kitchen staff in tandem with Culinary Management, delegate appropriately to Sous Chefs as needed. Maintain positive relationships and collaboration with the culinary team.
• Monitor and maintain line plating to meet set standards.
• Coordinate with Culinary Management on kitchen purchasing and receiving.
• Coordinate with Culinary Management on monthly inventory of kitchen products.
• Coordinate with Culinary Management on training and development of kitchen staff.
• Coordinate with Culinary Management on the scheduling of hourly labor; ensure proper staffing for productivity and high standards of quality.
• Serve as a role model, lead by example and demonstrate professionalism.
• Staff knowledge and training in tandem with front of house management.
• Utilize labor effectively to meet budgets during transition period back to full capacity - Chef shifts should be active and scheduled for line, prep, and / or inside or outside expeditor
• Support, monitor, and maintain constant contact with team members who are unable to return to work, ensure their needs are heard and continue current support efforts in place.
• Coordinate with front of house staff to ensure guest expectations are exceeded
• Mastery and utilization of all software (Toast, Sling, R365)

More detail about Dicey’s Tavern part of Land and Sea Dept

• Develop, collaborate, and execute all culinary menus
• Ensure proper costing, consistency, and quality.
• Enforce all labor laws (federal, state and local).
• Ensure kitchen and employees meet state and local requirements for certification and sanitation.
• Liaison and coordinate with the Director of Culinary Operations.
• Maintain a clean, organized, and safe kitchen.
• Manage all kitchen staff in tandem with Culinary Management, delegate appropriately to Sous Chefs as needed. Maintain positive relationships and collaboration with the culinary team.
• Monitor and maintain line plating to meet set standards.
• Coordinate with Culinary Management on kitchen purchasing and receiving.
• Coordinate with Culinary Management on monthly inventory of kitchen products.
• Coordinate with Culinary Management on training and development of kitchen staff.
• Coordinate with Culinary Management on the scheduling of hourly labor; ensure proper staffing for productivity and high standards of quality.
• Serve as a role model, lead by example and demonstrate professionalism.
• Staff knowledge and training in tandem with front of house management.
• Utilize labor effectively to meet budgets during transition period back to full capacity - Chef shifts should be active and scheduled for line, prep, and / or inside or outside expeditor
• Support, monitor, and maintain constant contact with team members who are unable to return to work, ensure their needs are heard and continue current support efforts in place.
• Coordinate with front of house staff to ensure guest expectations are exceeded
• Mastery and utilization of all software (Toast, Sling, R365