Head Chef/KM Job DescriptionWe are looking to fill a brand new head chef and kitchen manager position at Service Bar. Below we have outlined the details of our expectations and responsibilities for the position. Most importantly, we would like to create a food program that is consistent and complementary to Service Bar's mission, values, and established cocktail program.Menu:American tavern style menu with seasonal updates and additions.Facilitate relationships with vendors to procure high quality local ingredientsHold tastings and update food menus with our seasonal ingredients. Highlight specific seasonal ingredients and explain to staff.Create one on site dinner menu and one off-site only menu/catering menu General:Keep kitchen organized and impeccably cleanInventory/ordering; keep COG with guidelines. Maintain working within provided budgets.General assessment of kitchen as well as "wins and losses" from prior week to be addressed at Monday's staff meeting. Schedule and lead a general back of house meeting once a month.General upkeep of the kitchen including fire safety & hood inspections, equipment including, walk-in, refrigeration systems (cleaning of coils), line equipment.Scheduling of BOH to be approved by GM or ownership. *Must be responsible for covering abandoned or missed shifts from other members of the kitchen/BOH staff. Training: Teaching: Training and continuing education such as, knife skills, basic sauces, basic preparation of classic dishes, mise en place, par levels, etc..Operational organizationWork with our current staff and assist in cross utilization of seasonal ingredients. SOP:Follow SOPs dictated and set forth by Service Bar Meet all health code standards