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Executive Chef

Executive Chef

Bon Ton Prime RibNew Orleans, LA, US
30+ days ago
Job type
  • Full-time
Job description

Job Details

At CentraArchy Restaurants the Executive Kitchen Manager is a leader in one of the most dynamic and diverse collection of restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.

The Executive Kitchen Manager works as a leader of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and “Guest for Life” moments.

ESSENTIAL RESPONSIBILITIES :

Leadership

  • To create and maintain clean, professional and educational environment in the kitchen.
  • Consistently make decisions in the best interest of the guests, the employees and the organization.
  • Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization.
  • In addition, the Executive Chef is to uphold standards, provide feedback and counsel employees.

Build the Business

  • Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
  • Follow all Centraarchy BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Time and Temperature Logs, HACCP Planning, and Health Department protocols. Closing pictures, line check procedures, etc. etc.
  • Create a safe and sanitary work environment that is compliant with all health department standards and protocols including uniform standards.
  • Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
  • Increase guest satisfaction through superior food quality standards.
  • Participate in Profit & Loss meetings to develop and execute appropriate action plans.

    • Build the Team

  • Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
  • Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
  • Complete annual performance reviews for all BOH employees.

    • Drive for Results

  • Monitor daily labor reports and eliminate overtime.
  • Maintain accurate employee files and proper documentation of performance.
  • Effectively control costs on all items to meet or exceed budgeted food cost.
  • Actively work to achieve the best price for products while maintaining quality standards and Centraarchy approved specifications.
  • Complete an accurate physical food inventory on a routine basis.
  • Set appropriate prep levels to ensure fresh product and effective use of hourly labor.
  • Possess a strong working knowledge of the systems utilized within our company
  • Hire, train and mentor salaried assistant managers, key employees and hourly BOH staff.
  • Maintain 100% recipe adherence at all times.
  • Open communication within the restaurant's organizational chart.
  • Ability to coach and counsel employees in all situations.
  • Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
  • Ability to drive performance and results of a diverse culinary workforce.
  • To actively hire and train employees on a consistent basis.

    • Daily Responsibilities

  • Ordering including but not limited to : US Foods, Stockyards, Boars Head, desserts, seafood, etc.
  • Inventory
  • Hiring and Training
  • Onboarding
  • Invoicing and 365 awareness
  • Kitchen cleanliness and organization
  • Prep lists
  • Nightly stock counts

    • Qualified candidates will have :

  • A minimum of 5 years of progressive culinary management experience in well-rated restaurants
  • Prior experience and success in running expo in a busy kitchen.
  • To develop kitchen managers and Sous Chefs so we can continually grow our brand
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    Executive Chef • New Orleans, LA, US

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