The job of the Restaurant Executive Chef is to serve as the culinary resource for the entire restaurant leading the team to create, plan and prepare the highest quality menu offerings for our guests.
The Restaurant Executive Chef ensures the kitchen is operating efficiently and profitably, while managing all staff members; leading the way on all culinary development. Helping team members to be successful by ensuring each person is trained and is consistently executing tasks properly while maintaining the restaurant's culture and financial sustainability.
What skills, learning, and experiences are required?
-Executive chef experience in a fine dining or 4 star establishment or a luxury hotel.
-3-5 years proven success as a executive chef in high standard, fresh concept restaurant/hotel management.
-Diverse culinary experience, including working with a variety of food in a variety of regions and/ or cultures.
-Managerial experience of a kitchen in a restaurant environment including but not limited to, interviewing, selection, disciplinary action, employee development, managing financials and supervising management.
-Experience in food service profit & loss management.
-Food safety certified.
-Experience creating and modifying recipes Strong verbal and written communication skills.
What skills, learning, and experiences are preferred and will set me apart?
-Associates or Bachelors degree in Culinary Arts
Employment at Next Door Bar & Grill may be contingent upon your completion and our evaluation of a drug screen physical and/or criminal background check All Applicants will be screened; only those closely matching the job posting will be interviewed.
A cook-test will be administered to determine skill set and ability to efficiently create a dish that will fit Next Door Bar and Grill's food style, volume, creativeness and food cost parameters .
Spirit of Bouley
FRESH AND PURE INGREDIENTS:
Our emphasis is on freshness and purity of ingredients. Seeking to capture the highest level of flavor, ingredients are utilized in season, in relation to the time of harvest. Our methods highlight the importance of knowing our suppliers, from farmers to fisherman.
FLAVORS FORWARD, HEALTHFUL CUISINE:
In preparing the ingredients used for each dish, the intention is to bring the flavor forward without distraction. We aim to obtain clarity in taste and presentation so that the guest may fully realize the essence of the products used. Additionally we choose ingredients that will provide the utmost nutritional sustenance.