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
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