Responsibilities:
â Oversee monitor and ensure effective BOH operations including enforcement of consistent purchasing standards and tracking inventory to control food costs
â Motivate mentor and drive results across a diverse culinary workforce while upholding the APHG culture expectations
â Research develop and execute seasonal menu updates
â Develop and maintain vendor relationships to ensure product consistency and quality
â Develop and utilize culinary programming to drive sales and grow business with regard to financial goals
â Work a variety of days and shifts (including early mornings late nights and weekends)
â Frequently move and/or lift up to 50 pounds
Qualifications:
â A minimum of 5 years of progressive Chef experience leading chef-driven high-volume full-service restaurants or 2 years of Executive Chef experience
â Strong financial acumen with the proven ability to oversee cost control labor management and bottom-line profitability
â Ability to lead and develop teams
â Understand and uphold proven BOH systems
â A self-starting positive leadership mentality
Knowledge of a food/beverage-based business model. Ability to analyze P&L and sales reports and take appropriate action. Ability to select train and motivate associates. And exceptional interpersonal skills.
Language Skills:
Ability to read write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers co-workers and staff.
Mathematical Skills:
Ability to add subtract multiply and divide in all units of measure using whole numbers common fractions and decimals.
Reasoning Ability:
Ability to apply reasonable understanding in carrying out instructions in written oral or diagram form.
Physical Demands:
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms and visually navigate through the unit.
While performing the duties of this job the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching grasping pushing and pulling; and stooping and bending.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Required Experience:
IC
Executive Chef Aventino's Italian Restaurant Dulles International Airport • Dulles Town Center, Virginia, USA
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