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Executive Chef/Kitchen Manager
Company Name:Anonymous
  
This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
 
Position Description:The Executive Chef is responsible for organizing, directing and leading the kitchen and culinary team, in order to accomplish a restaurant with highly praised food and a profitable operation. The person in this position will be responsible for leading with integrity and role modeling the Company Culture through words and actions.

KEY ELEMENTS

- Responsible for ensuring the restaurant brand is well-represented through menus, ingredients, and preparations
- Responsible for running a profitable, professional kitchen and restaurant
- Committed to working within the company's structure, system and guidelines, while also being committed to improvements and developments in any and all areas required and requested

STAFFING AND TEAM BUILDING

o Train and develop Sous Chef team
o Must lead through a culture of respect and professionalism, aligned with the company's core values
o Practice, train, monitor and maintain sanitation standards, including state and local health guidelines
o Interview, hire, develop, train and manage all prep cooks, line cooks, coordinators and back of house trainers
o Uphold applicable policies and requirements of employment laws
o Organize and conduct a weekly meeting with Sous Chefs

RESTAURANT OPERATIONS

o Responsibility for Back of House payroll
o Responsibility to maintaining food cost controls
o Perform a daily "walk through" of inventory to determine daily production and prioritize product utilization
o Assign production duties to all kitchen staff
o Identify and communicate inventory and equipment needs to ordering manager
o Ensure quality of all items
o Track high cost items according to standing operating procedure
o Determine weekly lunch and dinner specials.
o Assign employee meals according to standing operating procedure
o Perform all responsibilities of each position in kitchen: sous chef, coordinator, bread/pastry chef, saucier, line cook, prep cook, and steward functions
o Properly use, handle, clean, breakdown, and maintain all kitchen equipment
o Maintain food quality standards including consistency and presentation
o Develop strategies to control food costs

OVERALL ACCOUNTABILITIES

o Document appropriate information in Kitchen and Management Log Books daily
o Review information in Kitchen and Management Log Books daily
o Attend appropriate management meetings
o Attend relevant Professional events to stay current
o Review pertinent Guest Ratings and feedback forms and make appropriate adjustments
o Read relevant Trade publications regularly to stay informed/educated
o Maintain a well manicured appearance and persona that reflects the established image of the restaurant
o Be an active team player
o Lead by example
o Lead a team of co-workers and effectively delegate appropriate duties to achieve optimum service to guests
o Manage trainees in a fair and equitable manner
o Follow supervisor's instructions
o Work under more that average stressful conditions
o Make appropriate judgment calls under stressful conditions
o Strong Communication skills, written and oral; fluent and efficient with all Microsoft Office

Desired qualifications:

- 4-5 years experience as an Executive Chef of a high-volume restaurant
- High standards demonstrated consistently
- Self-motivated, high-energy, strong sense of urgency and a high level of dedication to the job and restaurant
- Culinary school graduate
- A commitment to staying current with industry trends
- Professional demeanor
- Management and coaching ability and the a track record of creating and leading strong teams
- Strong standards enforced on sanitation and safety in the kitchen
Job Profile:
Position: Executive Chef
Start Date: Negotiable
Job Category: Restaurant - Upscale Casual
Job Type: Full-time
Compensation: Other
Experience: 5 years
Education: Culinary Arts Degree
Job Location(s): District of Columbia
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