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.
Jimmy V's Restaurant in downtown Raleigh is looking for the Executive Chef who brings fresh ideas and innovative concepts to heighten our food service. The successful candidate will provide guests excellent farm to table food quality, consistency, reasonable prices with professional service. You are responsible for managing culinary functions to meet the food quality goals, meet company's financial goals, facilities maintenance, and personnel development objectives. *You will provide "excellent quality" and "presentation" of all food to the guests. In maintaining the standard of "excellent quality", you are responsible for ongoing training and communicating standards to the staff. *You are responsible for the consistency of menu items; and that serving staff is well educated regarding the menu. *You are responsible for developing and meeting the financial targets while achieving the food quality and service objectives. *Maintain a high level of cleanliness in the kitchen facilities and ensuring daily cleaning exceeds standards. *Read daily communication sheets and prepare communication for the following shift. You will supervise all kitchen employees, and oversee the appropriate cross training and assignments of staff resources. Responsible for carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Other duties may be assigned. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE - The successful candidate will have a degree in Culinary Arts and/or five years of experience as a Chef in a comparable high-volume restaurant concept. The successful candidate will also have expertise in food product, presentation, quality and preparation along with menu concept and design. LANGUAGE SKILLS - Must have a complete fluency in English (read, write, comprehend, and speak). MATHEMATICAL SKILLS - Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. REASONING ABILITY - Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS - Regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. Must be able to reach, bend, balance and transport various objects weighing up to 50 pounds repeatedly during a shift. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. WORK ENVIRONMENT - Must be able to stand and walk for periods of eight to ten hours in length, and transit between two kitchens, each shift. Regularly exposed to heat from the stoves and burners. Use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported.