Bourbon Steak Executive Chef

Responsibilities

• Leads kitchen management team.
• Provides direction for all day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Provides guidance and directions to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others, leads by example.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Ensure compliance with food handling and sanitation standards.
• Develop new menus and stay up to date with current culinary trends.
• Develop, standardize, cost, and collaborate recipes throughout the various outlets.
• Provide information to executive teams, managers, and supervisors.
• Ensures associates maintain required food handling and sanitation certifications.
• Prepares and cooks foods of all types, either on a regular basis or for special requests or functions, e.g., food tastings.
• Improves service by communicating and assisting with associates to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Recruit, interview, and hire associates; conduct performance appraisals, coach, and counsel, perform progressive corrective action, motivate, develop, and train.
• Desire to teach and mentor both the Associates and culinary interns/externs.
• Ensures associates receive on-going training to understand guest expectations.
• Supervise and manage schedules for the various outlets, hold pre-shift meetings.
• Perform any other reasonable duties as required by senior management.

Requirements

• Professional demeanor appropriate for a luxury environment.
• Minimum 6 years’ experience in culinary and quality food production, in a luxury hotel or freestanding restaurant.
• Minimum 6 years’ experience in an Executive Chef Fine Dining position, with at least 2 years on a leadership role.
• Excellent culinary skills and knowledge of food productions techniques.
• Effective at listening to, understanding, and clarifying the concerns raised by Associates and guests.
• Able to motivate and inspire team through leadership.
• Food Service certification as required by franchise.

Skills and Abilities

• Able to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Comfortable training, directing, and supervising culinary staff.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery.
• Able to handle a multitude of tasks in an ever-changing environment.
• Able to work with and understand financial information and data, and arithmetic functions.
• Able to communicate in the English language. Second language is a plus.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Must be able to work in a fast-paced environment.
• Must be physically fit to lift, pull, and push items up to 100 pounds.
• Also requires standing/walking/reaching and bending throughout shift.