Position: Executive Chef
Reports To: General Manager / Vice President of Operations
Job Overview
The Executive Chef is the driving force of the culinary vision. The Executive Chef is the leading manager of the kitchen and culinary program. The Executive Chef is responsible for delivering the highest quality food and service at all times. The Executive Chef is responsible for the implementation of all culinary operational procedures.
*This position is for a cocktail driven environment with a limited food menu. Must be resourceful, innovative, and flexible.
Primary Duties
- To uphold the Bar Values and Mission Statement while performing positional responsibilities and adhering to company policies and procedures, as stated in the Employee Handbook.
- Treat every member, guest, partner and vendor with respect and dignity.
- Report to work on time, clean shaven and in proper uniform.
- Ensure that the team is on time and in position.
- Effectively communicates with the team, utilizes constant verbal communication to motivate.
- Ensure the highest levels of cleanliness and organization are always maintained in the kitchen, without exception. All sanitation and health department codes and company checklists must always be followed.
- Oversee kitchen safety.
- Oversee daily and detail kitchen cleaning checklists.
- Ensure that the kitchen is properly equipped, and everything is in working condition.
- Ensure the proper execution of all recipes.
- Conduct line checks and oversee the line check process for all shifts to ensure quality levels.
- Ensure proper and timely execution of food (accurate plating, hot food hot and cold food cold). Ensure all food is served within the allotted time frame. Expedite when necessary.
- Oversee the sourcing of product. Ensures the purchase of the best quality ingredients, the proper spec and the right price.
- Ensure that all health department and company policies and procedures for receiving, storage and rotation are being followed.
- Create and Follow all guidelines for daily operating procedures (line check, station schematics, Protein Tracking Sheet)
- Ensure that all product received is processed via approved inventory control procedures (PO’s, proper counts and weights, handling shorts, converting PO’s)
- Follow production and ordering systems and update pars in accordance with current business levels. Prioritize production every shift. Check production for next day, be proactive.
- Follow all company policies and procedures for inventory controls
- Follow all company policies and procedures for budgeting and reporting.
- Oversee the Butchering by maintaining product quality and appropriate yields.
- Oversee Family Meal planning and production.
- Accurately plan menu’s, prepare recipes and determine related costs. Work on new dishes when time allows.
- Oversee yield tests (being done daily and accurately)
- Ensure proper staffing and schedules per business levels. Adjust where necessary to run an efficient operation.
- Ensure daily line up of culinary team.
- Achieve success in reaching budgeted targets for payroll, food and other controllable expenses.
- Lead by example, mentor and develop Sous Chefs and all culinary staff.
- Execute employee evaluations and monitor pay rates, raises and promotions
- Document and file culinary staff warnings, suspensions and terminations.
- Validate all positional and Sous Chef trainings.
- Train and educate front of house staff on menu items.
- Perform other job-related activities as required or assigned by supervisor.
Position Characteristics
- Displays a pleasant and cheerful disposition. Is a leader and has the ability to motivate other team members. Maintains a high level of integrity. Ability to adapt in difficult situations, solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks. Must possess the ability to communicate via written and oral communication with the culinary team and customers alike. Must be able to present critical information and data to the executive team in confidence and in a timely manner.
Education and Experience
- Food Handler’s Permit is necessary. Culinary degree and five (5) years of Executive Chef related work experience required. Must have basic math skills and be capable of operating department specific software and applications.
Other
- Ability to lift up to 50lbs and stand for extended periods of time. Available to work late nights, holidays and long days as necessary.
EOE