Executive Chef

Position Title : Executive Chef

Reports to :   Brand Corporate Executive Chef

Key Relationships :   Guests, Kitchen Staff, Stewarding Staff, F&B Staff, Management Team

Position Summary :

The  Executive Chef   is responsible for  managing the daily  culinary  operations of our restaurant, including the  selection ,  development,  and performance management of employees.  This person will have  creative  license to contribute toward brand growth and vision through dish creation and execution.  In addition, they oversee the  budget,  inventory and ordering of food and supplies,  optimize   profits,  and ensure that guests are satisfied with their dining experience.  It is critical that this person believes in mentoring others and being a “coach & player” while setting the example of appearance, professionalism, and demeanor in our restaurants.  The  Executive Chef  reports to the  Brand Executive Chef .

Primary Responsibilities :

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Supervisory :

Partner with General Manager to manage all areas of the restaurant and make final decisions on matters of importance to team culture, guest service and food quality.

Supervise all kitchen employees.  Is responsible for  the overall direction, coordination, and evaluation of the back of the house.

Work with Regional Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Understand and follow written company procedures with 100% accuracy and regulations to our   culinary team.

Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Financial :

It is the Executive Chef's responsibility to meet the financial targets while achieving the food quality and service  objectives .

Prepare operational reports and analyses setting forth progress and adverse trends and making   appropriate recommendations .

Responsible for ensuring that all financial (invoices, reporting) and personnel / payroll related administrative duties are completed accurately, on time and  in accordance with  company policies and procedures.

Responsible for all systems management  pertaining to  culinary efficiency.

Maintaining overall food & labor cost within budgetary guidelines.

Ensuring overall profitability of kitchen.

Food Quality :

Drive culinary creativity through specials and seasonal menu changes to support the Brand Executive Chef.

Ensures excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on,  lead  by example management style.

Oversee bi-weekly and monthly inventories and ordering of food and supplies.

Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

Menu development,  standardize  recipes and presentation.

Building  and or management of  apprenticeship and staff development programs.

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Ensure compliance with operational standards, company policies, federal / state / local laws, and ordinances.

Responsible for ensuring consistent high quality of food preparation and service.

Key  Competencies :

At  least  3  years   of   Executive Chef  experience  in a culinary focused,  high volume  restaurant doing at least $10 mm  in sales and 300-500 daily covers.

Knowledge   of   the   principles  and  practices   within   the   fine   dining   profession . This  includes   experiential   knowledge   required   for   the   management   of   people  and / or   complex   problems  and  food   management .

Proficient  in  the   following   dimensions   of  restaurant  functions :   food   planning  and  preparation ,  purchasing ,  sanitation ,  security ,   company   policies  and  procedures ,  personnel   management ,  record   keeping , and  preparation   of   reports .

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   effective   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 .

Food Safety / Manager Certification

Customer / Client Focus Expertise in the food product, presentation, quality, and preparation along with menu concept and design

Ability to read and interpret documents such as safety rules,  operating  and maintenance instructions, and procedure  manuals

Ability to  write  routine reports, purchase orders, menus, and  correspondence

Ability to communicate to groups of customers or employees of the  organization

As part of our inclusive hiring initiative, we cast a wide net  in an effort to  create and diverse and inclusive candidate pool.   We invite  any and all  applicants with core competency in all areas of restaurant operations and culinary to apply regardless of whether or not you meet all key competencies listed.

Working conditions

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.

The noise level in the work environment is usually loud.

Physical and other requirements :

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee  is regularly required to  talk and  hear . The employee  frequently   is required to  stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.