Position Summary
The Executive Chef is responsible for managing the daily operations of the kitchen and employees in accordance with company policies and procedures, overseeing the kitchen staff to ensure that we consistently provide high-quality food to our guests, while ensuring that all food and labor cost goals are met. The Executive Chef partners with the General Manager to set, meet, and exceed the goals of the business.
Duties and Responsibilities:
- Handles all allergy and/or dietary restrictions and modifications
- Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.
- Conducts decision-making process for interviewing, hiring and training new applicants.
- Responsible for all kitchen job performance reviews, developing employees.
- Oversee operations to ensure safety, quality, recipe accuracy and financial profitability.
- Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events.
- Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
- Responsible, with the General Manager, for maintaining the venue’s monthly Profit & Loss statement standards.
- Ensures Department of Health and company sanitation standards.
- Ensures that the venue is compliant with all federal, state and local laws and regulations, and company policies.
- Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
- Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
- Ensures all employees are compliant with all heart-of-house standards and procedures.
- Possesses in-depth knowledge of all food menus and the venue.
- Organize, develop and produce new recipes for potential new menu items and specials.
- Ensures expediting standards.
- Possesses practical knowledge of the job duties of all supervised employees.
- Oversees the replacement or repair of all breakage, damage of equipment or furniture.
- Attends, leads and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
- Meet or exceed budget expectations through controlling of P&L items.
- Maintain professional appearance standards as directed in the Carver Road Hospitality Employee Handbook
- Ensures the general cleanliness of the heart-of-house, and the entire venue.
Our Ideal Candidate:
- Minimum 2 years’ experience as an Executive Chef in full service, moderate to high volume restaurants.
- Proficient with computers (Microsoft Products), POS and technology.
- Strong interpersonal skills and financial acumen
- Professional verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus.
- Must be organized, self-motivated, and proactive with a strong attention to detail.
- Must be able to stand, lift and bend for extended periods of time.
- Must be able to bend and lift to 50 lbs.
- Role may include job duties or tasks requiring repetitive motion.
- Exposure to hot kitchen elements or cleaning materials.
- Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.
As an important member of our team, you’ll receive:
- Full Health, Dental, and Vision insurance
- Paid Time Off to support you in having an active life outside of work
- Participation in annual bonus plan and long-term incentive plan
This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal opportunity employer and value diversity and inclusion.
