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.
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.
- 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
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
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
- 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