Snooze an AM Eatery Head Chef in Gilbert, Arizona

As the Snooze Head Chef, you’re ultimate responsibility is ensuring the highest quality food, as per Snooze standards. Your primary duties include, but certainly are not limited to: responsible for all kitchen functions including food purchasing & inventory; assistance in preparation and overall maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness; scheduling adequately to facilitate preparation and production while maintaining standard labor costs. Your ultimate goal is to maintain the “WOW” factor of Snooze food, while creating an environment that fosters creativity, education, and personal development.

  • Accurately manage all kitchen employees to ensure adherence to all Snooze policy, efficient, careful and effective use of time and overall creation of a happy kitchen serving the best Snooze food every day.

  • Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

  • Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out the kitchen doors.

  • Assist the GM and management team with a hiring strategy and making employment and termination decisions including, but not limited to, interviewing, hiring, and training. Also, evaluating, reviewing, and disciplining kitchen personnel as appropriate! You are a key role in the development of your Sous Chefs and team!

  • Properly training all kitchen personnel about the practices regarding cleanliness, sanitation, safe equipment operating, and proper kitchen tool usage.

  • Establishing a strong community presence by coordinating culinary community events.

  • Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner.

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans.

  • Control food cost and usage by following proper requisition of products from vendors, product storage procedures, standard recipes and waste control procedures. Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management.

  • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.

  • A minimum of 2 years of experience in the restaurant industry; preferably with supervisory or management experience.

  • Must be able to communicate clearly with other managers, kitchen and dining room staff members and guests.

  • Be able to work in a standing position for long periods of time (up to 9 hours) and have the stamina to work a minimum of 50 hours per week.

External Company Name: Snooze an A.M. Eatery

External Company URL: