Executive Chef

Executive Chef

Search is underway for an Executive Chef to join our group as we develop a new project in the Fulton Market neighborhood. The ideal candidate will bring energy, creativity, and serious culinary chops to the table in helping us to define a winning concept and establish a successful niche in this highly competitive market. A deeply felt priority for exemplary hospitality will be expected, as well as demonstrated leadership abilities in mentoring a positive, supportive, and productive work environment. Experience and facility organizing and overseeing an efficient kitchen operation are, naturally, to be presumed. Compensation to be negotiated, depending on experience. Interested candidates will please submit a resumé and brief cover letter introducing yourself and your particular culinary passions to the team.

Key Responsibilities

Food Cost:

• Oversight of food cost; monitoring purchases and sales on a weekly basis
• Creating and supervising SOPs for ordering, receiving, storage, and production, with an eye to minimization of waste
• Analyzing and establishing appropriate pricing for all applicable menus
• Working directly with vendors and accounting to ensure best pricing
• Approving all food related invoices

Labor Cost:

• Oversight of labor cost for culinary department
• Supervision of scheduling for all BOH employees
• Reporting to GM regarding overtime and staffing needs on a weekly basis

Menu Development:

• Creative direction of menu development
• Testing/tasting protocols, standardization of recipes
• Communication of all menu changes with FOH Team, training (FOH & BOH)/implementation, updating MEP, menu descriptions
• Ensuring excellence in food consistency/quality and guest satisfaction

Staff Development and Training:

• Support in creating and monitoring SOP for hiring and onboarding of all BOH employees
• Creating and monitoring SOP for training all BOH employees
• Creating and monitoring succession plan for BOH Sous Chefs and line employees in order to increase staff retention
• Creating master prep sheets, order guides, and checklists
• Plan and facilitate weekly Chef’s meetings
• Comfortable using scheduling software
• Strong understanding of human resource and labor laws

Management:

• Management of day-to-day operations
• Management of daily/weekly financial controls, procedures, and budgets.
• Ensure the restaurant receives the highest possible health department rating

Maintenance:

• Creating and monitoring SOP for addressing maintenance issues
• Partner with General Manager to create and monitor SOP for DOH related issues

Personal Characteristics:

• Positivity - “Have fun”, “make it happen” “can do” attitude!
• Hospitality - Going the extra mile to do all that can be done for others.
• Integrity - Being reliable. Doing the right things always, using sound judgment.
• Excellence - Being relentless about the details. 
• Polite and professional, polished and well-groomed appearance.

Skills & Requirements:

• Candidate must have 5+ year’s experience in a high-level kitchen management position
• Strong knowledge of all back of the house operations including foods/stations, staff supervision, inventory, and food safety / sanitation, including standard industry software..
• Proven experience in building high-performing teams
• Problem solver
• Willing to work extended hours, including nights, weekends and holidays