In French, chef means “chief.” They are the chiefs of the kitchens and of cuisine, responsible for all parts of the food service process — sourcing ingredients, menu planning, preparation, and staffing. Chefs who are creative, passionate, and organized — and great team players — are an asset to all businesses.
Attracting these talented chefs requires a job description that will encompass the professional rewards and expectations of your kitchen. Today we will be picking apart and analyzing current real-life job descriptions for chefs to find out what makes them succeed or fail in their effort to ultimately hire chefs.
Job Posting #1
Come join our team and get your career going today with a fresh start with one of the largest and most successful Restaurant Concepts in Canada as our Sous chef. This is a custom job posting, As a part of our team you’ll play an essential role in providing exceptional service, great tasting food and an overall positive experience for our guests with the goal of creating life-long customers.
A successful candidate needs to bring 3 plus years Chef Management experience in Team Building, Sales Development, Strong Operational Skills, A Passion for Service Excellence, And The Ability To Drive Profit. This is a hands-on management position with a cost control focus.
If You Bring The Necessary Experience And This Is What You Believe In! We Will Provide You With A Comprehensive Compensation Plan And Opportunities For Exciting Advancement.
Here are some of the great things we have to offer:
Health benefits
Paid Vacation
Competitive Wages with outstanding bonus program
Career advancement
Requirements:
Three years Sous Chef, with well known high volume concept
Working knowledge of restaurants operations, financials and control systems
Proven track records of passionate customer service – ability to develop team members and deliver legendary guest services every day
Strong organizational skills
Ability to manage with integrity, honesty and knowledge while promoting culture and values
You will need:
- Passion for delivering fun friendly service in a fast paced environment!
- Stable work history – maximum of two companies in the last five years
- Must possess STRONG LEADERSHIP skills
- Excellent verbal and written communication skills
- Experience and Food Cost and Labor Cost
- Ability to manage all areas of restaurant(s) financial performance: product, and inventory, cash controls, human resource requirements, equipment, operations, local store marketing and community relations programs
- Proven experience in hiring, training, developing and motivating restaurant team
- Solid Career Progression, No Job Hoppers, High volume is a plus!
Job Responsibilities:
- You will manage a business which requires supervision of both hourly and management crew to ensure top-quality customer care in a fast-paced environment. Primary responsibilities include: overseeing an outstanding operation that assures 100% customer satisfaction of Quality, Service and Cleanliness.
- Think on your feet, and focus on delegating.
- Effectively implement restaurant systems (i.e. training, scheduling, ordering, inventory, and scheduling, coaching, and overall operations)
- Work toward achieving profit and loss goals
To be successful in this role you will need to have a minimum of 4 years experience as a manager in a fine dining restaurant and must have pride and passion towards every aspect of the business.
SCORE (out of ten for each category) :
About the organization – 6
About the job – 10
Rewards – 7
Overall (out of 30) – 23
ANALYSIS:
This job description is very detailed and it is clear that the organization is serious about finding a quality sous chef for their operations. They have provided a comprehensive job description of what the candidate will need and what their responsibilities will be. This is important for attracting professional candidates who want to understand what the job will entail and also to discourage applicants who do not meet their requirements.
The organization has not provided much information about their operations, except that they are a large and successful restaurant concept. While it is not much, it is still enough to grab the attention and interest of applicants. The rewards section shows the standard rewards package for this type of position and is adequate to attract applicants. Overall this job description should succeed in attracting a good number of professional chefs.
Job Posting #2
is situated at an ideal location in the French Quarter of historic New Orleans. A couple of blocks from the hustle and bustle of Bourbon Street, our hotel sit in the heart of the charming residential section of the French Quarter. Picturesque townhouses framed with wrought iron fences line narrow streets. Come join our staff and work with professionals who understand how to deliver an uncompromising guest experience. Exotic and unique, is one of the city’s hospitality gems. Find out for yourself!
We’re looking for an experienced Executive Chef to lead our culinary team.
Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet high standards of quality
- Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
- Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct meetings.
- Monitor staff performance, product quality and production flow; foster improvement where necessary.
- Hold monthly departmental meetings.
- Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu choices for special banquet themes and parties in accordance with client budgetary considerations and expectations.
- Audit food storeroom items and storage to maintain consist quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
Regular attendance in conformance with the standards, which may be established by from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.
- Estimating annual food budget.
- Monitor outlets during peak period to oversee production flow and presentation.
- Maintain vacation schedule for proper staffing.
- Report any equipment in need of repair to Engineering for service.
- Perform duties of Manager On Duty Program as scheduled.
- Perform other duties as requested, such as V.I.P. parties and staff meetings.
- Work with Purchasing Agent.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
- Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
- Extensive knowledge of menu development, insight to marketing, cost and wage control.
- Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
- Ability to read, write, and speak English to comprehend and communicate job functions.
- Ability to perform the role of Manager On Duty.
- Thorough knowledge of food products, standard recipes and proper preparation.
- Finger/hand dexterity in order to operate food machinery.
- Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.
- Ability to work in confined spaces.
- Ability to supervise large staff and accomplish goals on a timely basis.
- Ability to perform duties within extreme temperature ranges.
- Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
- Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
- Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
- Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
- Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Education: Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High School education and Culinary schooling required.
SCORE (out of ten for each category) :
About the organization – 4
About the job – 10
Rewards – 0
Overall (out of 30) – 14
ANALYSIS:
What a long list of requirements! This job description seems too one-sided: it’s all about the particulars of what they want. Brief information is provided about the organization itself and there is no mention of rewards and little to attract candidates to apply. To draw in a successful candidate, much more information about the benefits and overall working environment is needed.
This description runs the risk of putting off candidates from applying due to the demanding tone used throughout. There is too much focus on the rules and regulations of the organization, as well as the particular abilities they have listed for the position. On a positive note, the position’s responsibilities are outlined well and it does show the wide scope of duties that will be expected.
Job Posting #3
3rd Chef – Junior Sous Chef
Excellent Salary
Career opportunity
Fine Dining Restaurant
My Client is a highly respected Fine Dining Modern Restaurant.
An exciting career opportunity has become available for an experienced Chef de Partie/ Junior Sous Chef to join their dynamic team. My client is looking for a highly dedicated Junior Sous Chef to join their team. This is a fantastic opportunity to work in a very busy restaurant where you will learn new techniques and will be a key team player in the kitchen.
To be suitable for this role, you will have previously worked in a similar role as an experienced Chef de Partie with solid experience in a very busy Fine Dining Cuisine to date, and be aspiring to be promoted to a Sous Chef. Sous Chefs are also highly encouraged to apply.
If you are ready to make that career change now, I would like to hear from you
To be considered for this role you must have the following:
- Previous experience as a Junior Sous Chef, Chef De Partie or Commis Chef within a reputable restaurant operation
- Strong understanding of produce, culinary techniques and kitchen equipment
- Experience with placing and checking food requisitions in accordance with menus
- Ability to work in a fast paced environment
- Eye for detail
- Proven ability to develop and maintain high standards of hygiene within a kitchen
- Hold relevant tertiary qualifications
- Demonstrated ability to effectively communicate with others
- The desire to succeed and a passion for food
This is an excellent ‘career opportunity’ for an aspiring Chef who is passionate about their Culinary Career long term.
If you are ready to make that perfect career change right now, I would like to hear from you.
SCORE (out of ten for each category) :
About the organization – 6
About the job – 10
Rewards – 10
Overall (out of 30) – 24
ANALYSIS:
This junior sous chef job description does a great job at highlighting the opportunity that this restaurant is providing to the right candidate. The term “career opportunity” is used three times and they really put an emphasis on the availability of learning and development that will lead to career growth — this will attract ambitious and driven applicants. The job responsibilities and duties outlined are precise and basic, though more points that showcase the challenging responsibilities could be added for further engagement with applicants.
A deliberate choice was made not to give information about the organization, most likely due to privacy concerns. This may have a positive effect of creating enough mystery around the restaurant to prompt interest and inquiry in applicants. Plus, the opportunities offered and the responsibilities outlined show that the organization is serious about providing a professional work environment. Overall, a great job description.
Job Posting #4
is a restaurant company based out of Hartsfield-Atlanta International Airport that will be opening a new store called ; a Japanese hibachi concept in the airport’s main food court. We are currently seeking cooks with experience in fast-paced Asian restaurants.
Job Purpose:
Prepares meals by reviewing recipes; assembling, combining, and cooking ingredients; maintaining equipment, inventory, and a sanitary kitchen.
Duties:
* Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste.
* Completes meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients; verifying doneness and taste; assembling and refrigerating cold ingredients.
* Controls costs by adhering to recipes; following preparation standards.
* Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment.
* Maintains supplies inventory by checking stock; anticipating needs; placing and expediting orders; verifying receipt.
* Keeps equipment operating by following operating instructions; troubleshooting breakdowns; performing preventive and cleaning maintenance; calling for repairs.
* Accomplishes organization goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Skills/Qualifications:
Verbal Communication, Client Relationships, Energy Level, Dependability, Productivity, Customer Service, Attendance, Confidentiality, Emotional Control, Flexibility, Handles Pressure
SCORE (out of ten for each category) :
About the organization – 7
About the job – 10
Rewards – 0
Overall (out of 30) – 17
ANALYSIS:
Overall, this job description seems to match the position well — an average job advertisement for an average restaurant. The job duties are very detailed and the points really capture the day-to-day duties that will be involved. The duties are clear and easy to understand, which may see the organization receiving applications from many candidates.
However, the description does not include any required qualifications or minimum experience, which could lead to a number of unsuitable candidates applying. Also the description lacks mention of benefits and rewards, or in fact any positive gains for the right candidate. This oversight could cause the more high calibre professionals to turn away. However, the description does not include any required qualifications or minimum experience, which could lead to a number of unsuitable candidates applying. Also the description lacks mention of benefits and rewards, or in fact any positive gains for the right candidate. This oversight could cause the more high calibre professionals to turn away.
The Results
In conclusion, the majority of job advertisements for chefs seem to reflect the type of restaurants that were behind the advertisements. For example, high-end, fine-dining establishments had wonderful advertisements that were very thorough and incited interest to apply. Low-end restaurants had basic short advertisements with only the essential information. That is a shame, considering that all types of establishments can provide opportunities, job fulfilment, development, and learning. The problem simply rests in communicating that message.
So, the next time you are looking to hire chefs and writing a job description for a chef, take the time to think about your advertisement and follow our tips on great job descriptions. No matter what kind of establishment you have, it will pay to attract the best chefs you can get.
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