Executive Chef

Use your experience and knowledge of food industry trends and ingredients to create an exciting, innovative, and delicious menu. Lead the restaurant on a daily basis with efficiency, respect, professionalism, patience, and compassion. Understand the culinary philosophy of the restaurant as well as restaurant and company policies. You’ll own team leadership, communication, hiring, training, development, and problem resolution all the while providing outstanding service to our guests along the way. You’ll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Ensure that all guests feel welcome and are given responsive, professional, and gracious service at all times.
• Create a dynamic menu that evolves and changes on a regular basis.
• Document all recipes in standard kitchen format and share with kitchen employees.
• Responsible for keeping staff up to date on menu changes.
• Ensure that all food products are consistently prepared and served according to the restaurant’s recipes, portioning, and cooking standards.
• Proper guest service requires that the food is produced on a timely basis. Train the kitchen staff to produce meals promptly - the goal is to execute all tickets in 20 minutes or less.
• Assume 100% responsibility for the quality of products served.
• Fill in where needed to ensure guest service standards and efficient operations.
• Perform inventory and purchasing responsibilities daily.
• Ensure that all products are received in correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.
• Meet financial targets while achieving food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is your responsibility to identify the problems and bring them promptly to the attention of the General Manager.
• Ensure that all equipment is kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Foster opportunities for your team to learn, grow, and develop their abilities.
• Collaborate with the team to create a culture and work environment founded on respect.
• Offer positive solutions to problems or issues.
• Continually strive to develop your staff in all areas of managerial and professional development as well as in food education.
• Attend all scheduled employee meetings, property meetings and bring suggestions for improvement.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives.
• Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs.
• Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
• Be knowledgeable of restaurant policies regarding staff and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Follow all uniform and hygiene standards.

SPECIFIC EXPERIENCE WE'RE SEEKING:

• Minimum 3 years of experience as an Executive Chef, preferably overseeing large, fast-paced, multi-outlet kitchens.
• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Able to organize and lead a time while managing multiple priorities under tight timelines in a rapidly changing environment.
• Able to learn, retain, and present product, menu, and allergy information to guests and staff.
• Advanced knowledge of Back-of-House and/or Front-of-House restaurant operations and management may be required.
• Knowledge of or ability to quickly learn financial and business metrics and their effect on restaurant operation.
• Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, and in-room dining, as well as people management skills may be required.
• Knowledge of Microsoft Windows operating system, Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required.
• You’ve got a flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
• You’re an expert in food product, presentation, quality and preparation along with menu concept, design, and food costing.
• You’re passionate about industry trends and techniques.
• You are a strong leader with the ability to manage a large and busy kitchen that services the restaurant, private dining, and/or restaurant & bar outlets (may include In-Room Dining and Banquets & Catering).
• Excellent interpersonal communication skills that foster positive working relationships with all teammates.
• Willing and able to work with PR and Marketing in the creation of campaigns and budgets.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. Minimum of 3 years of experience as an Executive Chef, preferably overseeing large, fast-paced, multi-outlet kitchens.

Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Physical Demands: While performing the duties of this job the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with the hand or hands), finger (picking, pinching, fine manipulation), use a keyboard, stand, walk, see, hear, and speak. The employee is frequently required to write. The employee is constantly required to lift and/or move up to 10lbs, frequently lift and/or move up to 25lbs, occasionally lift and/or move up to 50lbs, and minimally lift and/or move 75-100+lbs. The employee is occasionally required to crouch, kneel, crawl, squat, climb ladders and stairs, collate/file, dial, and sit.

Mental Demands: While performing the duties of this job, the employee is constantly required to produce detailed work, use verbal and written communication, and be able to handle multiple concurrent tasks and constant interruptions. The employee is frequently required to use math and reasoning skills, give presentations, and be in contact with customers.

Work Environment: While performing the duties of this job, the employee is constantly working in/around environments that are hot, odorous, damp, dirty, oily, greasy, noisy, and may be exposed to fumes. The employee may be moderately exposed to vibrations. The employee will frequently use a computer or computerized equipment, telephone, fax machine, POS, food preparation tools including; knives and cutting instruments, equipment used for heating and chilling prepared foods and beverages including; stoves, torches, grills, fryers, and other cookware, refrigerators, freezers, dishwashing equipment, and scales.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Salary range: $100,000.00 USD - $125,000.00 USD annually