Executive Chef

POSITION SUMMARY

The Executive Chef is responsible for the overseeing operations of the Soho Diner kitchen. Managerial and administrative responsibilities of the Chef include but are not limited to: budgeting, staffing, hiring, training, cost control, forecasting, events organization and supporting materials as well as excellence in quality and consistency of food and the maintenance equipment, and of the cleanliness and sanitation.

ROLE RESPONSIBILITIES

• Working with the Corporate Executive Chef and F&B Director, kitchen managers and team to maintain and improve upon all of Soho Diner food program
• Working with vendors to maintain the highs quality product and service
• Managing all kitchen managers to maximize quality and efficiency
• Maintain exceptional standards for food safety and adherence to NYC health code
• Effectively implement & execute training of kitchen team members, continually updating and testing kitchen standards, cooking practices and new menus
• Create and maintain a safe and positive work environment for all kitchen staff
• Develop and implement tools for each department to maintain and exceed standards
• Give clear direction for each team member to grow and excel in their respective positions
• Minimize unemployment liability by clearly communicating and documenting any instance where company policy is broken

QUALIFICATIONS

• Culinary degree preferred, with 2 year of related work experience or an equivalent combination of education and experience
• Able to communicate efficiently and effectively to all team members
• Able to manage a kitchen, leads by example and assume leadership
• Open availability willing to work flexible and long hours including holidays, nights, and weekends 
• Ability to educate and demonstrate fundamental and advanced cooking skills
• Strong understanding of purchasing, receiving, inventory control and stock rotation
• Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality
• Basic computer skills and knowledge of Word, Excel, inventory management system and programs

ABILITY TO

• Displays a positive disposition
• Must maintain a high level of integrity.
• Can be relied upon to complete tasks
• Must understand operation of all related equipment
• Must possess the ability to communicate via written and/or oral communication with the Kitchen Management
• Able to lift up to 50lbs and stand for long periods of time
• Available to work late nights, holidays and long days as necessary

WORK ENVIRONMENT

• Office, Restaurant and kitchen areas
• Standing for prolonged periods of time
• Under variable temperature conditions
• Under variable noise levels
• Around cleaning chemicals
• Computer Knowledgeable
• Budgets, inventories, scheduling

Salary : $110,000 - $120,000