Executive Chef

Summary of Position: 

Responsible for all aspects of kitchen management. Overseeing service and managing kitchen staff, including line/prep cooks, porters. Responsible for menu items, costing, inventory, and labor. High level of communication with all departments as necessary to achieve service goals while cultivating positive relationships with staff, ensuring a quality work experience at Little Rebel for staff. Working closely with the ownership in developing Little Rebel as the premier dinner and cocktail destination in NYC. 

Duties & Responsibilities:

Responsible for leading and directing the kitchen staff in delivering appetizing, consistent, attractive dishes prepared in a pleasant, sanitary, and efficient manner. Responsible for overseeing the daily operation of a high-paced kitchen.

Menu Development, execution, and consistency:

• Works closely with ownership on all menu items and development for Seasonal menu and Specials
• Updates and maintains recipe documents. Manages food cost to budgetary requirements. 
• Oversees and participates in daily prep. Keeps all items consistent and oversees quality control. 
• Properly stores and maintains all walk-ins and storage areas, and ensure all staff is doing so correctly. 
• Weekly Inventory and ordering. Be prepared for specials, events and assure menu consistency. 

Kitchen Staff Management: 

Responsible for knowledge of Little Rebel policies and guidelines, as well as State and federal labor laws. Maintains files for kitchen staff. Handles hiring, training management and enforces disciplinary actions, such as write ups when necessary. Ensure all employees are trained properly and are performing to Little Rebel’s standards and health code standards, as well as continue to train and educate staff members. Follows protocol on providing feedback and professional development for all kitchen staff. Ensure staff is motivated and engaged during service and throughout the shift. Monitor performance, new hire and annual reviews, and is able to identify areas for improvement, as well as recognition for excelling in one's position. Ensures a hard-working kitchen environment while letting people express their own individual personalities. Lead by example and give direction in an efficient manner.  

Scheduling of line cooks, dishwashers & porters. Ensure coverage for events, maintain time off requests. Monitor schedule to be in line with anticipated sales and labor cost. 

Overall Management and operations: 

Works with FOH management to ensure the facility is clean and in working order.  Communicates maintenance needs. 

Weekly inventory, invoice tracking and reconciliation and submission to bookkeepers

Apply safety guidelines to the kitchen. Ensures proper use and maintenance of all kitchen equipment.

A high level of communication via emails and in-person throughout the week with ownership. Attends and contributes to weekly manager meetings and leads chef meeting. 

Performs additional responsibilities as requested, including responding to any urgent correspondence while away from the office if necessary. Ensures ideal guest experiences at the restaurant.

Qualifications:

• 5-6 years in a high-level Chef position with experience in fast paced service.  
• PC and Mac literate, Microsoft Office, Google Docs
• Be able to work in a standing position for long periods of time (up to 12 hours), Be able to reach, bend, stoop and frequently lift up to 50 pounds, Must have the stamina to work 60 hours per week at times when short staffed
• Must hold a NYS Food Handler license.