Executive Chef

The Executive Chef is responsible for ensuring that quality ingredients are used to create a fantastic food experience for the guest. Must be capable of creating menus, food purchase specifications, and recipes. Ability to develop, monitor, and achieve food and labor budget for the outlet. Efficient in maintaining the highest professional food quality and sanitation standards. Effectively manage all back-of-the-house staff.

 Responsibilities:

• Management of all kitchen aspects in a high volume restaurant with a potential seat count of 1200
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct, and within budgeted labor cost goals
• Approves the requisition of products and other necessary food supplies
• Responsible for the budget of raw food supplies and facility supplies
• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Establishes controls to minimize food and supply waste and theft
• Evaluates products to assure that quality, price of goods
• Safeguards all food preparation by implementing training to increase employee's knowledge about safety, sanitation, and accident prevention
• Develops standards recipes and techniques for food preparation and presentation, which helps to ensure consistently high quality and to minimize food costs
• Works directly with the Corporate Chef and leadership team to promote all culinary facets of the restaurant and any restaurant concepts in the future.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high quality standards; controls food and payroll costs to achieve maximum profitability. Changes and updates menus to maintain cost and increase sales
• Interacts with food and beverage management team in assisting with maintaining a high level of service principles in accordance with established standards
• Spends service hours in dining areas to ensure a quality experience for guests.
• Interview, select, train, supervise, counsel, and discipline all back-of-the-house employees. Provides annual competency evaluation requirements
• Provides and develops training to maintain a professional workforce with opportunities for professional growth
• Sets goals for the buyer to ensure a quality product is purchased and received.

Skills:

• Ability to interact positively with supervisor, management, coworkers, ownership, and the public to promote a team effort and maintain a positive and professional approach
• Ability to produce a high volume of work promptly, which is accurate, complete, and of high quality
• Must be able to work long hours and all shifts as required
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals, as well as effectively present information and respond to questions from group managers, committees, suppliers, ownership, and employees
• Takes ownership of the job by maintaining efficiency and quality of work and showing accountability for all functions of the job
• Ability to calculate figures and amounts such as discounts, proportions, percentages, circumference, and volume. Ability to apply concepts of basic algebra
• Generation of creative solutions to work situations by development and trial and different ways to deal with organizational opportunities
• The ability to become part of a culinary leadership team and play a critical role in the development, planning, and opening of the culinary operations

Physical Demands:

• Must be able to stand for long hours and work in extreme hot/cold environments
• Be able to talk, hear, walk, use hands and fingers, handle, feel, reach with hands and arms, stoop, kneel or crouch throughout your shift. Manual dexterity and motor coordination to work efficiently are required. Occasionally lift or move up to 50 pounds.
• Ability to move, transport food, carts, equipment, and supplies
• May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment

Additional Qualifications:

• Experience in overseeing the opening of a new restaurant is preferred
• Culinary Degree is preferred
• Minimum of 3 years as an Executive Chef in a high volume restaurant
• Supervisory experience of 50 employees
• American Culinary Federation Certification
• Background in quality customer service