FCM Hospitality is a Philadelphia-based hospitality and entertainment company, managing bars, restaurants, and seasonal pop-ups throughout the region. The company is a leader with more than 25 years in the hospitality industry, and has developed some of the area’s most popular permanent, seasonal and temporary venues in the city: Morgan's Pier, Craft Hall, Harper’s Garden, Lucy’s, Rosy’s Taco Bar, Juno, Parks on Tap, Lola's Garden and Liberty Point.

We are seeking a dedicated, talented Executive Chef to join our Culinary Team.  

Responsibilities

• Producing and executing seasonal menus, collaborating with owner, the Culinary Director and the Director of Operations to ensure execution and creativity
• Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items and any changes that need to be made, while leading the staff and managing all food related functions  
• Ensure exceptional quality of all ingredients, preparation and plating of food items  
• Working 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  
• Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management  
• Work closely with Sous Chefs on costing, production and control for proper recipe execution and waste management  
• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests  
• Be visible in any PR ventures that are planned for restaurant
• Work with event coordinator in menu planning for private events and specialty events 
• Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines  
• Assess the need for and report necessary kitchen repairs  
• 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 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  
• Maintain or adjust current kitchen schedules, staffing templates, and staff employee files as you see fit
• Assure and/or conduct ongoing training and professional development of kitchen staff

Requirements

• 5+ years as a chef with excellent culinary reputation 
• Must have 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

Compensation

• Competitive salary package
• End of Season bonus potential
• Paid time off
• Medical Benefits