Executive Chef

Position Summary

The Executive Chef (the “EC”) is the head culinarian for the designated location. The EC will ensure that the kitchen staff, food purchasing, food specification, meal preparation and service are in adherence to standards. The EC is responsible for the accurate creation and presentation of all food items served to guests. The incumbent will be responsible for maintaining kitchen operations, including labor management, kitchen cleanliness and product consistency in accordance with company standards and expectations. The EC is responsible for the daily planning, organizing directing and coordination of all back of house employees (BOH) and holding each employee accountable for their assigned duties, while consistently maintaining a professional and respectful work environment.

Essential Duties & Responsibilities

· Supervise and ensure set up is complete for each station(s) according to restaurant guidelines and expectations.

· Periodically check employee schedules to ensure that labor is in line with department and corporate goals.

· Order, stock, report and/or maintain proper inventory of items needed for the kitchen to ensure that required items are on hand.

· Effectively generate variance reports, enter portions, invoices, and report inconsistencies to corporate management.

· Ensure that the kitchen is maintained at a high level of cleanliness throughout all back of house areas.

· Assist and train subordinate chefs/staff in preparing ingredients for cooking, including portioning, chopping, and storing food according to standard.

· Follow up that food items are prepared, cooked and plated consistently as directed in a sanitary and timely manner.

· Ensure employees are properly trained and can safely operate ovens, stoves, grills, microwaves, and all kitchen equipment.

· Back up to the kitchen staff, as needed, to ensure basic preparation duties, including washing and peeling produce and handling raw meats, are completed for each shift.

· Ensure that employees are following the proper portion controls and presentation of all recipes as indicated according to recipe specifications.

· Train employees on how to monitor food quality while preparing and prior to setting it on the expo line.

· Work alongside employees to ensure they are trained and practicing good safety and sanitation by ensuring that their stations are clean and neatly organized.

· Expected to move throughout each kitchen station, assisting with multiple stations to assure proper production procedures are being followed and Perry’s standards are being met.

· Follow up with chef team that all areas are clean, sanitized, and organized in the kitchen, walk-in coolers, and storage areas at the beginning and end of each day.

· Perform additional responsibilities, although not detailed, as requested or needed.

· Develop and maintain positive and respectful communication with coworkers.

Qualifications

· At least 5 years’ restaurant Executive Chef experience required, with 2 or more years of progressive culinary experience in a leadership position in a high-volume facility, preferably in fine dining setting preferred.

· Must have extensive butchering skills for all proteins and bandsaw experience.

· Advanced knowledge of the principles and practices within the food profession is required; this includes technological skills in inventory management software, experiential knowledge in management of people and/or problems and excellent oral, reading and written communication skills.

· Understanding of recipe, preparation, cooking and knife handling skills.

· Understanding and knowledge of safety, sanitation and food handling procedures

· Ability to work calmly and effectively under pressure in a fast paced environment.

· Must have a positive attitude and be self motivated.

· Having pride in quality service, and food knowledge.

· Basic mathematical skills required.