What to Look for in Your First (or Next) Chef

In almost any restaurant, no position is more important than that of the chef. Of course other positions, such as the dining room manager and general manager or owner/operator, are critical.

If the menu is not appealing, the food not consistently well prepared, the food costs not kept in line, and staff turnover not kept to a minimum, the chances of any operation's success recede to zero.

A Good Chef Is a Great Manager

First, let's identify the basic types of duties and tasks that any chef will be responsible for accomplishing once hired. The level of competency required of the chef and the complexity and relative importance of the tasks will vary from one operation to the next, but any chef in any kitchen will have to perform each of these jobs, to at least some degree, in the course of his regular workload.

Placing want ads is usually necessary, but be sure that your ads are specific about what you're looking for. State your requirements and describe your operation clearly. If you'd like at least three years of experience as a sous-chef or higher level at a similar establishment, say so. Ad placement matters. Ask around to see where others have had luck recently. In addition to Craigslist or Monster.com, consider your local chefs association newsletter, state or local restaurant association resources....

The skills and experience needed to successfully carry out purchasing, receiving, storage and inventory duties, and completely understand their relevance, take time to develop. An important part of your operation should be to give as many of your employees as possible an ongoing opportunity to learn and master these skills through their regular participation in the process.