Head Chef

Description

Position Summary: Lead the kitchen at El Cauce, ensuring quality, cost control, and profitability, with operational autonomy and responsibility for the team. Key Highlights: 1. Autonomous leadership in Mediterranean cuisine kitchen 2. Team management and recipe standardization 3. Cost control and raw material optimization Department: Operations / Kitchen Reports to: Management / Owners JOB DESCRIPTION **Head Chef** El Cauce — Restaurant **1\. Position Objective** Lead El Cauce’s kitchen with full responsibility for dish quality, adherence to standardized recipes (spec sheets), and control of raw material costs. The Head Chef guarantees that every dish is prepared exactly according to the standardized recipe, ensuring both the diner’s experience and business profitability. Since the owners focus on front-of-house operations and overall business management, the Head Chef operates autonomously in the kitchen, reports directly to management, and serves as the operational leader of the back-of-house team. **2\. Position Context** El Cauce is a Mediterranean cuisine restaurant located in Valencia, serving a loyal local clientele. Its menu centers on high-quality fried dishes (squid, shrimp, octopus), fresh fish, rice dishes, and locally sourced products. The restaurant operates under an independent hospitality model where cost control is a cornerstone of profitability. Recent financial analysis reveals a significant gap between the theoretical product cost (based on spec sheets) and the actual monthly recorded cost. The Head Chef’s primary mission is to close this gap: ensure the kitchen operates strictly per its spec sheets, with effective control over waste and portioning. The ideal candidate understands that working with high-quality ingredients and controlling costs are not conflicting goals: the spec sheet is the tool that makes them compatible. **3\. Position Responsibilities** 3\.1 Recipe and Spec Sheet Control — PRIORITY This is the core responsibility of the position. El Cauce uses standardized spec sheets that precisely define ingredients, portion sizes, and waste allowances for each dish. Compliance is mandatory: * Prepare each dish strictly adhering to the portion sizes and quantities specified in the restaurant’s spec sheets. * Implement practical portion-control measures: standardize equivalencies (e.g., spoonfuls, individual pieces, unit servings) to ensure consistency during service. * Conduct periodic weighing sampling with the team to verify portions remain within standard limits. * Actively collaborate in updating spec sheets using current supplier prices. * Do not modify ingredients, quantities, or presentation without explicit authorization from management. * Understand that the spec sheet is a binding work instruction, not a suggestion. 3\.2 Raw Material Cost Management * Know the target product-cost percentages set by management and actively work to achieve them. * Monitor and minimize kitchen waste, recording deviations and reporting them to management. * Manage stock and procurement forecasting (ordering, FIFO rotation, expiry date control). * Conduct periodic inventories rigorously and transparently. * Propose portion-size adjustments or alternatives when a product exceeds its target cost—always maintaining quality standards. * Be primarily responsible for ensuring the monthly product cost remains within the range agreed upon with management (see Incentive Plan, Section 6\). 3\.3 Kitchen Service and Operations * Plan, supervise, and execute mise en place, service, and kitchen closing. * Respect the current menu: do not introduce new dishes, garnishes, or extras without prior validation by management. * Manage dish preparation and plating times, optimizing kitchen workflow during service. * Guarantee proper storage and product rotation (FIFO). 3\.4 Leadership and Team Management * Coordinate and train the kitchen team (currently 3–5 members, including permanent and additional staff), adjusting workload according to restaurant occupancy. * Serve as the team’s technical reference: transfer knowledge on recipes, techniques, and presentation standards. * Maintain fluent and proactive communication with owners, reporting incidents, purchasing needs, and cost deviations. * Participate in kitchen staff recruitment processes when required. 3\.5 Hygiene, Safety, and Quality * Complete HACCP records and ensure compliance with current food safety regulations. * Monitor implementation of the scheduled cleaning plan. * Ensure facilities and equipment are clean and well-maintained. * Guarantee compliance with allergy and intolerance protocols across all preparations. **4\. Required Profile** 4\.1 Education * **Professional culinary training: Vocational Training in Cooking and Gastronomy, Higher Technician in Kitchen Management, or equivalent (preferred).** * Solid knowledge of restaurant costing, spec sheets, and raw material control. * Knowledge of HACCP and current food safety regulations. * Sufficient Spanish proficiency to communicate fluently with the team and management. 4\.2 Experience * **Minimum 2 years in a kitchen leadership role (Head Chef, Sous Chef, or equivalent).** * **Demonstrable experience** applying and monitoring spec sheets and waste control. * Experience in Mediterranean ingredient-based cooking: frying, fresh fish, rice dishes, seafood. * Experience managing teams in independent hospitality settings. * Experience in environments with strict cost-control requirements is highly valued. 4\.3 Technical Skills * Mastery of frying techniques, rice preparation, and optimal cooking points for fish and seafood. * Ability to calculate and adjust per-dish costs and to standardize portion sizes based on practical judgment. * Skill in training the team to execute standardized recipes accurately. * Basic proficiency in office software for inventory tracking and cost control. 5\. Profile NOT Suitable for This Position To avoid mismatches during onboarding, the following profile does not align with El Cauce’s current needs: * Professionals who prioritize personal judgment over the restaurant’s defined recipes and portion sizes. * Candidates lacking sensitivity toward product cost or who view financial control as solely management’s responsibility. * Individuals requiring constant front-of-house supervision to make basic operational decisions in the kitchen. * Professionals accustomed to improvising dishes or quantities based on momentary judgment. 6\. Position Conditions Note: Exact conditions will be determined based on the candidate’s profile and verified experience. * Work schedule: 5 days per week * Indicative salary band (gross/year): To be defined according to experience and merit * Start date: Immediate / To be agreed * Contract type: Permanent (following probationary period) * Location: El Cauce — Restaurant (Valencia) Product Cost Control Incentive Plan The Head Chef will participate in a monthly incentive plan tied to the restaurant’s actual product cost. Specific targets will be set once the theoretical product cost is updated using current supplier prices. Work location: On-site employment