Job Description: Executive Chef
ROLE AND RESPONSIBILITIES
Thoughtful and amazing food is a cornerstone of the Caboose brand. The Executive Chef is a vital part of the Caboose team who owns the vision, execution and delivery of dishes that are exceptional and memorable. The Executive Chef is a brand ambassador who upholds our vision, fosters a passionate, creative and disciplined environment, drives success, and strives for excellence in all aspects of the business.
Responsibilities include:
Food
- Create innovative, memorable, inspired dishes that reflect a passion for food and the overall Caboose brand and philosophies.
- Establish and maintain relationships with a variety of food vendors including local farms.
- Ensure menu offerings are always fresh and include a variety of seasonal selections.
- Document recipes and train staff to ensure quality and consistency in all food, as if it were made directly by the Chef.
- Continuously seek creative inspiration and new ways to improve offerings.
Management
- Always be seeking staff who have a positive and professional attitude, demonstrate a passion for food, and a desire to learn and achieve success.
- Establish a strong hierarchy in the kitchen that ensures it runs smoothly at all times, provides a clear path for upward mobility, and also fosters a creative, professional and positive culture.
- Lead by example as the authority in the kitchen and member of senior management.
- Establish standards of excellence for all aspects of the kitchen including but not limited to food preparation, cooking, cleanliness, storage, service and maintenance.
- Identify training and growth opportunities for kitchen staff that enhances menu offerings, improves kitchen performance and builds team skills.
- Enforce company rules within the kitchen and for all kitchen staff. For example, all food consumed by employees must be entered into the POS system and should not be eaten in the kitchen.
- Create job descriptions and goals for all kitchen staff roles which clearly outline responsibilities and expectations.
- Encourage employees who show promise and desire to grow. Highlight examples of employee excellence with all staff.
- Discipline staff appropriately to uphold standards and rules, terminating employment when necessary.
Operations
- Manage food purchasing to ensure the kitchen is properly stocked for the menu offerings.
- Manage food cost percentages and report metrics to ownership.
- Establish and maintain inventory which clearly shows loss/shrinkage of purchased goods.
- Manage all kitchen labor costs by forecasting wages/salaries and ensuring limited to no overtime.
Brand Ambassador & Innovations
- Regularly speak with customers, soliciting feedback and inspiration.
- Host special events (i.e. beer dinners) which highlight the Chef’s repertoire and promote other Caboose offerings.
- Work with team members in all aspects of Caboose offerings to inspire creativity, such as beverage and beer offerings.
- Participate in key marketing events to expand the reputation of the brand as well as the Chef.
- Work with ownership to identify and seek awards and other accolades which will elevate the Caboose brand and the Chef.
- Ideate and discuss improvements with ownership which include all food related parts of the business; such as innovative menu ideas, ways we sell food and any other ideas to grow the Caboose brand.
