Chef

Executive Chef

Riverdale Park - Le Fantome Food Hall
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The Chef positions is first and foremost about always striving to maintain the highest level of food quality for which the food hall has become known. The guest experience must always take priority over everything else as that will continue to drive guests to our establishment. The size of the food hall may be on the smaller size but the scope of the job entails quite a bit. The chef must manage their time to be able to control every aspect of the back of house operations. Expeditiously cooking great food while controlling costs, keeping up with Dept. of Health compliance, managing the staff and providing positive leadership is a delicate balancing act. This outline details the requirements of the job and provides reference for performance evaluation and progression.

Food Quality

• Keep the recipe books up to date and available to the team and in readable and good condition

• Know all the recipes and methods on the menu

• Train staff to follow all recipes and methods

• Taste all food via line checks each shift and train the staff to do the same

• Ensure proper rotation and FIFO (first in - first out) of all goods

• Go through walk in daily to make sure things aren't moving or spoiling

• Ensure proper cooling methods

• Freeze items when necessary or as planned

Prep and Production

• Implement and manage daily prep lists

• Communicate to staff on how to use prep lists

• Organize production for the team

• Monitor production schedule

• Ensure staff is strategizing prep properly for maximum efficiency

Service and Expediting

• Maintain a sense of urgency at all times among all team members, not only during services but at all times of the day

• Ensure the speed of service is consistently high during all shifts

• Organization & communication of POS tickets and which team member is doing what task

• Drive the tempo & intensity

• Use line checks and tasting during all shifts & demand team do the same

• Evaluate any challenges to any difficult services and make any necessary adjustments

Cost Management & Financials

• Understand the ratio of purchases vs sales and stay within budgetary targets by means of daily tracking and adjustments as needed

• Food Cost - Monitor food expenditures with declining budgets

• Report any variance or obstacles to a 25% Food Cost

• Manage and report a weekly inventory

• Gather and record all invoices & purchases in the Food Cost Tracking sheet

• Monitor the daily daily revenue via POS reporting

• Be prepared to make adjustments mid week in order to hit targets

• Log Daily Waste in Food Waste Logbook

• Labor

• Create and manage a Labor Cost Tracking Sheet

• Create a costed schedule that varies with the weekly budget

• Daily labor oversight and reconciliation

• Reconcile any discrepancies in budgeted vs actual labor daily. For example if someone unexpectedly

• picks up OT early in the week, the difference must be made by the end of the week

• Adjust and cut hours as needed to hit budgets and targets appropriately if revenue is tracking behind projected budget

Staff Management

• Post Schedules as far out as possible

• Manage any time off requests

• Speak to staff members ahead of time to let them know of any upcoming changes to schedule

• Consider Holidays and future special events

• Track any time off requests and only approve when the schedule is covered

• Work with each team member and foster a relationship of a development, coaching and training

• Provide a positive and professional workplace environment for the staff

• Clearly communicate the delegation of tasks

• Maximize the hourly workload and output

• Hold hourly staff accountable for tasks uncompleted

• Discipline process must be implemented and managed

• Record and document any and ALL disciplinary action. Immediately report via email what the occurrence was and the steps taken. Provide the documentation

• Implement a system of progressive discipline for staff members

• Stay active in the recruiting process

• Continually recruit new talent

• Work with ownership to place ads when needed

• Anticipate any upcoming turnover

Training

• Work to create and adjust any training materials for the staff

• Make it a goal to get the most out of the staff, to motivate the team and develop weak links into strong employees.

• Encourage the team with positive reinforcement and keep morale high

Leadership

• BE A LEADER!

• Leading the team in a positive direction

• Providing a positive workplace environment for the team

• Embracing the leadership role and accountability

• Be solution based - work with ownership to provide solutions to any challenges

• Covering holes in schedule, be prepared to pick up any slack created by a call out or schedule conflict if there is not another solution

• Effectively communicate to staff below and ownership above

Department of Health Compliance

• Have a valid Food Handlers card or license/certificate

• Follow DOH protocol to be compliant at all times

• Use the Daily DOH checklist and materials provided

• Time temp labels

• Cooling protocol & logbook

• Covid19 related checklists

Repair and Maintenance

• Keep a running list of any time of repairs needed in the back of house

• Be aware of all contacts needed and reach out for repairs

• Keep a log of all repairs

• Be sure to work with ownership in getting quotes for repairs before any actual money is spent

Communication

• Communicate with ownership any challenges and be active in coming up with a solution

• Be present at FOH pre shift meetings

• Schedule team meetings as needed

• Keep record of any information that needs to be communicated to others

• Encourage the team to communicate with each other

• Leave emails, notes and clear instruction when not on site

• Answer emails and texts appropriately, even during off times

Growth and Development

• Dedicate some time for introspection and self evaluation

• Continue to set goals work on weaknesses

• Take time to acknowledge achievements

• Carve out some time to stay organized and regroup

• Keep a running list of tasks and deliverables and cross off when completed

Weekly Deliverables

• Submit a costed schedule by Thursday for the following week by end of day

• Post BOH schedule by Friday for the following week by end of day

• Submit completed Labor Cost Tracking Sheet By noon on Monday for the previous week

• Enter invoices & revenue from the POS daily into the BOH declining budget Food Cost

• Tracking Sheet

• Submit completed Food Cost Tracking Sheet by Monday Noon for the previous week

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Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance

Physical setting:

• Casual dining restaurant

Schedule:

• 10 hour shift
• Day shift
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay

Work Location: One location