FCM Hospitality is a Philadelphia-based hospitality and entertainment company, managing bars, restaurants, and seasonal pop-ups throughout the greater Philadelphia PA area. The company is a leader in the region with 12 exciting venues and more than 25 years of experience in the hospitality industry.
Harper’s Garden is looking for an experienced Executive Chef at our high end and high-volume fine dining indoor/outdoor concept located in Rittenhouse.
As the Executive Chef, you will be responsible for, but not limited to, the following items:
- Producing and executing seasonal menus, collaborating with owner, the Culinary Director and the Director of Operations to ensure execution and creativity.
- Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.
- Plan and price menu items, order supplies, and keep records and accounts.
- Supervise and participate in cooking, baking and the preparation of foods.
- Use labor dollars and menu costing programs to price labor and food cost percentages.
- Work with the Director of Operations and Culinary Director to control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
- Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with FCM hiring practices.
- Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations.
- Write weekly schedules according to business and projected goals for labor dollars and percentages.
- Assess the need for and report necessary kitchen repairs.
- Ensure exceptional quality of all ingredients, preparation and plating of food items.
- Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines.
- Ensure compliance with sanitation standards as set forth by local, state and federal Health Department regulations as well as the cleanliness and organization of the kitchen and its equipment.
- Train staff in proper sanitation guidelines.
- Maintain all required certifications.
- Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items and any changes as needed, while leading the staff and managing all food related functions.
- Cook or expedite during peak hours.
- Conduct training for personnel
- Direct and coordinate food preparation, daily line checks, food and recipe reviews.
- Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
- Monitor worker performance.
- Investigate and attempt to rectify customer complaints.
- Maintain production and work records.
- Modify work procedures or processes for efficiency and to meet deadlines.
- Maintain kitchen equipment and monitor set-up and breakdown.
- Be visible in any PR ventures for restaurant.
- Work with event coordinator in menu planning for private events and specialty events
- Work closely with Executive Chefs on costing, production and control for proper recipe execution and waste management
Requirements
- 10+ years as a chef with excellent culinary reputation and experience in fine dining and/or a reputable kitchen.
- Excellent leadership skills, a positive attitude, and ability to effectively train new staff.
- Prior experience in menu creation, recipe writing and coaching/training.
- Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
- Must be able to work well under pressure; meet deadlines and ticket time goals.
