Executive Chef

Job Title: Executive Chef

Reports To: Ownership, Director Team.

Direct Reports: Executive Sous and Sous Chefs

​Roberta’s is hiring an experienced Executive Chef for our Bushwick compound, who is  looking to work with a large, dynamic, dedicated team. If you enjoy working with amazing products, minimal intervention wines, and an aspirational, often changing menu this is the place for you. We put in the work to butcher our own meat, hand stretch our cheese, and make sure the meals we provide to our guests are a labor of love.  This leader must excel at working in a collaborative environment and enjoy time spent working with and coaching the culinary team. This person should be a great problem solver who is self motivated, and an excellent “Operator” - the Bushwick compound is a lot of restaurant and it needs a steady hand to help it run. 

QUALIFICATIONS:

• Thrives while guiding multiple tasks simultaneously
• Strong leadership skills and a natural team builder 
• An excellent palette and taste for simple, well sourced, great food
• Previous experience making pizza. 
• 3+ years of kitchen management experience in aspirational restaurants
• Adept at positively impacting prime costs
• Food Handler’s certificate that meets local requirements
• Exceptional eye for detail
• A genuine talent scout, we are in the people business
• Able to stand for long periods of time, lift 50+ pounds, withstand both hot and cold working conditions, be available for nights and weekends etc.

DUTIES & RESPONSIBILITIES:

• Flexibility to work any station in the restaurant & takeout (prep, expo, colds, pasta, grill, deck, slapping, oven and new stations as they are created)
• Set the standards for safe work habits and DOH compliance, including but not limited to preparing the kitchen staff for a DOH inspection and managing the staff during inspection
• Ability to do staff schedule, payroll, inventory and other administrative tasks as required. There is a target and an expectation of 25% labour cost, and the same for food.
• Menu/recipe development in conjunction with chef/owner and Executive Chef for existing restaurants and new openings
• Help meet company objectives in sales, standards, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Maintain clear and consistent communication to the team
• Develop both hourly and management staff in all areas of managerial and professional development

• Serve as a mentor to newer members of the leadership team
• Must be able to lift 50lbs and stand for long periods. This is by no means an office job. The ideal candidate would spend the majority of their time in service at the restaurant.