Job Details
About Left Bank Brasserie Inspired by the birthplace of the original Parisian brasseries along the Left Bank of the Seine river in Paris, an area known for being a creative hub and haven to artists and Bohemians, Left Bank Brasserie is a group of authentic Parisian-style brasseries by Chef Roland Passot. First opened in 1994, Left Bank Brasserie has three locations in bustling residential neighborhoods across the Bay Area in Larkspur, Santana Row, and Menlo Park. The Brasseries pay homage to the joie de vivre that is synonymous with the Left Bank neighborhood in Paris. Guests are invited to step into French culture, in a vibrant, social atmosphere that captures all the charm of traditional brasseries and iconic alfresco dining of France.
The Executive Chef attracts and retains staff, maintains a cooperative relationship with the team, optimizes staff productivity, and serves as a replacement in team members’ absence. Will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. They will oversee the delivery of food supplies, cost control, menu development, prepare special dishes and supervise overall kitchen operations during lunch and dinner services.
KNOWLEDGE, SKILLS AND ABILITIES:
• Ability to read, write and speak English
• Ability to read, write and speak Spanish preferred
• Requires an understanding of federal, state, and local food sanitation regulations
• Familiar with restaurant cooking standard concepts, practices, and procedures
• Ability to effectively interact with a diverse population of Associates and guests
• Work under pressure within a well integrated team environment
• Able to consistently maintain a professional and respectful demeanor
• Strong organizational and coordination skills
• Ability to rely on experience and judgment when appropriate
• Strong interpersonal communication skills
• A certain degree of creativity is required
• Oversee the activities of the kitchen staff and monitors food production and presentation
• Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen
• Oversee safety and sanitation of the restaurant; inspect the cleanliness and working conditions of all tools, equipment and supplies
• Seek out and report any abnormalities, inconsistencies or staffing issues
• Oversee the cleanliness and organization of the kitchen and storage areas
• Maintain knowledge of correct maintenance and use of equipment
• Maintain proper storage of all products as specified by health and sanitation codes
• Return all food items in clean containers to proper storage areas.
• Supervisory Responsibilities include leading and directing the work of others
• Restock any dry goods, fresh products, cooking wine used in production in the appropriate areas as needed
• May serve as an expediter when needed.
• All other responsibilities as dictated by the business or assigned by the Senior Management
Compensation This full-time, exempt leadership position offers a competitive salary range of $100,000–$110,000, plus performance-based incentives and a comprehensive benefits package.
