PURPOSE

The Chef at Harry’s at Hofheimer serves as both the culinary leader and creative visionary for the restaurant and in-house event catering program. This role ensures that every guest experience — from daily dining to large-scale private events — reflects the restaurant’s commitment to exceptional food, hospitality, and community. By combining strong leadership, innovative menu development, and disciplined financial stewardship, the Chef will elevate Harry’s reputation as a destination for flavorful American cuisine and memorable gatherings.

ROLES + RESPONSIBILITIES 

Kitchen Management + Leadership:

• Manage kitchen staff, supervise daily operations, and provide training, mentorship, and guidance to chefs, cooks, and kitchen assistants.
• Foster a positive, professional work environment that emphasizes teamwork, communication, and efficiency.

Menu Development + Culinary Innovation:

• Create, develop, and innovate menu items that reflect the restaurant’s American theme while appealing to a wide guest base.
• Balance creativity with consistency, ensuring both restaurant and catering menus are fresh, appealing, and aligned with the brand identity.
• Incorporate seasonal and locally sourced ingredients to strengthen community ties and sustainability.

Culinary Execution + Quality Assurance:

• Oversee food preparation and execution, ensuring every dish meets the highest standards of flavor, presentation, and portion consistency.
• Uphold strict food safety standards, hygiene practices, and cleanliness throughout the kitchen.
• Monitor freshness and quality of ingredients, implementing measures to minimize waste while maximizing guest satisfaction.

Event Catering Leadership:

• Plan, coordinate, and execute in-house catering events, collaborating closely with FOH and event managers.
• Customize menus for private events (weddings, corporate functions, celebrations) while maintaining the restaurant’s culinary identity.
• Manage kitchen logistics for events, including prep schedules, plating, service flow, and staff assignments.
• Adapt operations seamlessly between daily service and event catering without compromising quality.

Culinary + Financial Stewardship:

• Manage food and labor costs to achieve profitability targets.
• Analyze menu performance, adjusting pricing, portioning, and product mix for optimal results.
• Forecast seasonal demand, plan purchasing accordingly, and reduce unnecessary expenses through cost-effective ordering.
• Provide reporting on kitchen financial performance and KPIs to ownership/management.

Inventory + Vendor Management:

• Oversee inventory levels, ensuring accurate tracking, sourcing, and storage of ingredients.
• Build and maintain strong vendor relationships, negotiate pricing, and ensure reliable supply chains.
• Maintain cost-effective purchasing practices while ensuring consistent ingredient quality.

Collaboration + Guest Engagement:

• Work closely with restaurant management to align kitchen operations with overall business goals.
• Partner with FOH and event staff to deliver seamless guest experiences.
• Engage with guests during menu tastings, special events, or chef’s tables to enhance the restaurant’s brand presence.

Continuous Improvement + Trend Adaptation:

• Stay current with culinary trends, experimenting with new techniques, flavors, and presentations.
• Innovate within both the restaurant and catering menus to keep offerings fresh, relevant, and appealing.
• Lead the kitchen team in embracing new ideas, processes, and service strategies that enhance both efficiency and guest satisfaction.

Guest Experience + Service Excellence:

• Lead by example in creating a warm, attentive, and seamless guest experience.
• Monitor floor operations during service to ensure efficiency, attentiveness, and consistency.
• Handle guest feedback and resolve service issues promptly and professionally.
• Maintain a strong presence on the floor, ensuring staff are engaging guests in line with brand standards.

Team Leadership + Training:

• Recruit, onboard, and train new servers, bartenders, and support staff in collaboration with the General Manager.
• In collaboration with the General Manager and Lead service roles, conduct regular service training sessions to maintain high performance and reinforce hospitality culture.
• Provide coaching and mentoring to staff, addressing performance gaps with constructive feedback.
• Foster a positive, motivated, and team-oriented workplace culture.

Quality + Consistency Oversight:

• Regularly evaluate service quality through observation and guest feedback.
• Identify opportunities for improvement and implement initiatives to enhance operations.
• Monitor and enforce compliance with health, safety, and service standards.
• Ensure consistency in brand presentation across uniforms, setup, and guest interactions.

Performance Monitoring + Reporting:

• Track key service metrics (guest satisfaction, ticket times, staff performance, etc.).
• Report on service performance trends to management and recommend improvement strategies.
• Lead pre-shift briefings to align staff on goals, specials, and service expectations.

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