Join us as the Executive Chef for an exciting new Mediterranean restaurant, located right by Little Island, and be a key player in crafting unforgettable culinary experiences for our guests.
Position Summary:
The Executive Chef (EC) will be responsible for the daily operations of the kitchen, provide professional leadership and training systems to all BOH management and hourly employees. They will be highly involved with standards, health and safety protocols, guest experience, food programs, menu engineering, purchasing and fiscal performance. As the leader of the kitchen, the EC will monitor to ensure compliance, and take appropriate action when food levels are not being maintained to the highest of standards. The EC will lead menu development and engineering as well as seasonal changes. The EC is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the EC encompasses strong business acumen, works well under pressure and in demanding fast-paced environments.
Tasks/Responsibilities:
• Responsible for the operations of all kitchen and food offering in of Corsica and El Bar
• Implement and maintain best in class systems to ensure overall product quality is maintained.
• Foster an environment of open communication, consistency, and teamwork - where employees take pride in their work and enjoy what they do • Ensure all food is consistently of high quality, well presented, and prepared utilizing HACCP guidelines and procedures.
• Maintain compliance with all local/state/federal food handling and sanitation standards, including logs and documentation.
• Develop processes and protocols so that recipes and techniques are carried out in according to the company’s standards ensure that all systems and processes are consistently followed.
• Maintain and organize files for recipes, food cost, and nutrition information
• Participate in hiring, supervision, scheduling, development, and training of BOH managers and hourly employees.
• Drive and maintain a motivating, engaged and productive work environment resulting in a high-performance culture and positive employee experience.
• Fosters a collaborative and engaged working relationship with all company employees promoting a team focus centric culture that will lead to a positive employee experience, resulting in business effectiveness and high levels of productivity.
• Responsible for performance management of direct reports and indirect reports; ensuring appropriate handling of performance concerns are addressed in a timely, fair, and consistent manner and approach.
• Accountable for meeting and exceeding food cost, labor cost, and other operating expenses forecasted.
• Collaborate and contribute to the development of training, reporting procedures and operational documents and forms
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed.
• Must be able to maintain a schedule availability flexible to the business demands.
• Performs other duties and responsibilities as required or requested
• Strategic business partner to National Director BOH Operations, City Winery
• Develop and manage key performance indicators (KPI’s) that promote food safety, highlight risk and foster accountability to set action items, goals and achieve optimal results
• Educate and train staff on various initiatives and food safety objectives that promote sustainability
• Work with National Director of Supply Chain to get the best possible price for produce
Experience Required:
• Minimum 10+ years of successful kitchen management experience at a senior level
• Expertise in Mediterranean cuisines including but not limited to Corsican, Italian, French, Greek, Spanish, Lebanese, and Moroccan
• Experienced managing P&L’s, labor, purchasing, vendors and quality control
• Proficient in food planning, preparation, purchasing and sanitation.
• Demonstrated success in achieving fiscal goals and executing to a high standard.
• Proficient with MS Office and able to learn new systems.
• Collaborative work style and ability to work effectively across departments.
• Exhibits excellent verbal and written communication skills.
• Strong interpersonal and collaboration skills with a demonstrated ability to manage a diverse team; must support and promote a culture of inclusiveness, respect, and positive employee experience.
