Executive Chef
Highly successful, award-winning restaurant is seeking an Executive Chef to lead its culinary operations. The Executive Chef will be responsible for the overall success of the daily kitchen operations. Exhibits their culinary talents and attention to detail by personally performing tasks while leading the staff and managing all aspects of the kitchen. The ideal candidate works continually to improve guest and employee satisfaction while maintaining the highest standards in quality of cuisine, food safety, sanitation while guiding and developing the team. High volume and high-quality experience required.
General

• Oversee and manage all areas of the kitchen and make final decisions on matters of importance
• Responsible for ensuring consistent high quality of food preparation and storage
• Deliver consistently exceptional food quality to guests
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Proficient on all stations
• Kitchen cleanliness and organization
• Opening and closing responsibilities
• Proficiency in proper cooking techniques
• Proper seasoning and tasting of product
• Ensure new employees are properly trained by certifying quality and consistency of dishes using proper technique
• Effective coaching to support cultural and qualitative goals
• Strong understanding of cultural goal and guiding principles
• Strong understanding of Outlook and email etiquette. Holds team accountable for timely communication
• Strong understanding of POS Systems, coaches team on using available tools to manage daily operations
• Ensures proper use of company forms, procedures, and SOPs
• Collaboration on menu development, including costing

Operations

• Oversee opening and closing of restaurant
• Perform proper line checks and auditing of checklists
• Management of kitchen behaviors and routines
• Manage shifts including daily decision making, scheduling, and planning while upholding standards, product quality and cleanliness
• Investigate and resolve complaints concerning food quality, temperature, or freshness
• Responsible for product holding, storage and rotation
• Food safety management
• Overseeing and forecasting equipment and R&M needs and presents to GM
• Initiate and provide content for pre shift
• Product ordering/receiving/invoice management and reconciling
• HAACP logs and food safety management forms (temp logs, receiving logs, shellfish tags, etc.)
• Expo management
• Prep and production management- maintain proper par levels
• Set product ordering pars using the proper tools
• Staff productivity and labor
• Support training initiatives by working with trainer and trainees
• Strong understanding of product mix and how it effects kitchen operations
• Sanitation audits- creates, manages and follows up on action plans
• Inventory- counting, inputting, analyzing
• Scheduling- manages all scheduling through proper forecasting and BU needs
• Identifies future leaders and assist with their development
• Reviews payroll daily and weekly for accuracy. Ensures payroll is submitted on time

Personnel

• Direct hiring of all management and hourly staff across the restaurant departments, in coordination with the GM for kitchen staff
• Ensures new hire onboarding is properly completed
• Conduct orientation and oversee the on boarding and training of new employees
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs to prepare schedules and ensure that the restaurant is staffed for all shifts.
• Provide daily and regular oversight of management team and direct development of all team members
• Coaching and Counseling (all employees)
• Manage local human resources processes including discipline and policy enforcement
• Drives culture through training, consistency in messaging, fairness and integrity

Financial

• Conduct regular financial reporting and analysis in support of General Manager
• Assist GM with period P&L analysis and reconciliation
• Uses key reports and tools to analyze the business, and creates action plans to improve efficiencies
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Ensure that all local accounting and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

Health & Safety

• Compliance with regulations including food, chemical and equipment safety
• Enforce team member compliance with company policies and procedures
• Ensure Health & Safety of staff and guests
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Complete accident reports promptly in the event that a guest or employee is injured

Guests & Marketing

• Help deploy and manage local marketing initiatives

Qualifications

• College degree is preferred. Bachelor’s degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Minimum of 1 years of management experience
• Minimum of 5 years of restaurant experience in a fine dining setting
• Knowledge of computers (MS Word, Excel) and POS systems
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Must be eligible to work in the United States

Personal Requirements

• Self-discipline, initiative, leadership ability and outgoing
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Must possess good communication skills for dealing with diverse staff
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Ability to determine applicability of experience and qualifications of job applicants
• Commitment to honesty and integrity

Working Conditions

• Hours may vary if manager must fill in for his/her employees or if emergencies
• Ability to perform all functions at the restaurant level
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment

Pay Rate and Available Benefits:

• $135,000-$165,000; depending on experience
• 401(k) and generous 401(k) match
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Job Type: Full-time
Pay: $135,000.00 - $150,000.00 per year
Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Work Location: In person