Position Overview:

The Healthy Outlet Chef is responsible for creating and preparing nutritious, delicious, and balanced meals for a variety of customers who are seeking healthier options. The Healthy Outlet Chef will be dedicated to promoting wellness through food, delivering exceptional dining experiences, and maintaining high culinary standards.

Key Responsibilities:

• Menu Planning & Recipe Development:
• Develop a diverse menu that offers a range of healthy, flavorful, and well-balanced dishes.
• Design recipes that meet dietary restrictions such as vegan, gluten-free, low-carb, and other health-conscious diets.
• Ensure meals are nutritionally balanced, focusing on whole foods and fresh, local ingredients.
• Food Preparation & Cooking:
• Prepare and cook meals according to the established recipes and standards.
• Utilize cooking techniques that retain the maximum nutritional value of the ingredients.
• Ensure portion control and consistency in food quality.
• Ingredient Sourcing & Inventory Management:
• Source fresh, high-quality ingredients from local suppliers or sustainable sources.
• Manage inventory to ensure ingredients are fresh, properly stored, and used efficiently.
• Work with the purchasing team to order ingredients as needed and track food costs.
• Health & Safety Standards:
• Maintain high standards of cleanliness and sanitation in the kitchen and work areas.
• Follow food safety regulations, ensuring all meals are prepared in a safe and hygienic manner.
• Keep up with all necessary certifications and licenses related to food safety.
• Customer Interaction:
• Engage with customers to understand their dietary needs and preferences.
• Ensure customer satisfaction by providing high-quality meals that meet their health and taste expectations.
• Be open to receiving feedback and making adjustments to recipes or meal offerings.
• Collaboration:
• Collaborate with nutritionists or dietitians (if applicable) to ensure the health benefits of the menu items align with customer needs.
• Lead and mentor junior kitchen staff, providing guidance on healthy cooking techniques and menu execution.
• Sustainability & Waste Reduction:
• Promote sustainability by minimizing food waste and utilizing eco-friendly practices.
• Incorporate plant-based, organic, and seasonal ingredients whenever possible to support a sustainable food system.
• Continual Learning & Innovation:
• Stay current on food trends, particularly those focused on healthy eating and wellness.
• Continuously innovate and experiment with new ingredients and cooking methods that align with the healthy eating philosophy.

Qualifications:

• Proven experience as a chef, preferably with a focus on healthy or specialty diets.
• Culinary degree or equivalent professional training preferred.
• Strong knowledge of nutrition and health-conscious cooking techniques.
• Experience with food preparation for dietary restrictions (e.g., vegan, gluten-free, paleo).
• Strong organizational skills and ability to manage time effectively in a fast-paced environment.
• Excellent communication skills, with the ability to collaborate effectively with team members and customers.
• Passion for healthy eating and promoting wellness through food.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and move heavy kitchen equipment or ingredients.
• Dexterity to perform various kitchen tasks, such as chopping, stirring, and plating dishes.