Head Chef

We are expanding our Tipsy Family!

If you are passionate about F&B and looking for a job that is thrilling and fulfilling, you'll love it here at Tipsy Collective! We are looking for energetic, motivated individuals who enjoy working in an ever-changing environment.

A People-First Culture

Tipsy Collective is a multi-concept holding group led by a team of passionate individuals who seek to present hospitality uniquely through a series of thoughtful concepts. Tipsy Collective's brand and its foundation was built from the client lens as a basis for everything we do. It is this exceptional client loyalty and our talented employees that form our bedrock.

Responsibilities:

• Responsible for the development and enhancement of the food product that is presented to guests and provide directions for menu development.

• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated by recommending changes to the food product using market research to develop new products and menu concepts.

• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

• Ensure that all goals are geared toward exceeding guest’s expectations. Participate in long range planning, keeping in line with company’s strategies, and customer service standards while meeting stakeholders’ expectations.

• Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters.

• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive on-going training to understand guest expectations.

• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Establish goals including performance goals, budget goals, team goals, etc.

• Oversee and ensure the respective chefs in charge maintain discipline and proper work practices for all the culinary staff (including personal hygiene, clean uniforms, sanitation and cleanliness of the workstation and work tools).

• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.

• Work closely with vendors to obtain the highest quality offerings at the most reasonable price.

• Control the elements that determine profit and loss. Responsible for all kitchen/ restaurant operating expenses. Set margins and manage the business against projections.