Executive Chef - Alliance Hospitality Group - AZ

Description & Necessary Qualifications

The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified.

Duties & Responsibilities

• Kitchen Operations Oversight
• Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales
• Act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
• Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback
• Maintain the highest level of safety, security, sanitation, and cleanliness of facility
• "Inspire, Inspect, and Inform" restaurant personnel on a daily basis
• Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures
• Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff
• Understand how to use basic computer applications and POS systems
• Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline
• Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs

General Executive Management

• Develop culinary manager team to develop people and manage systems
• Give Chef's meaningful and challenging work assignments
• Conduct quarterly management evaluations to track improvement of fundamental skills
• Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations
• Hire great talent and terminate any member of the staff on an as needed basis
• Develop plans for continuous improvement in the restaurant's service levels
• Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel
• Must firmly confront poor performance while also recognizing and rewarding good performance
• Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills
• Implement efficient and productive systems/processes in all departments (staffing levels, etc.)

Financial and P&L Adherence

• Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs)
• Accurately process and submit
• Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma
• Control cash, credit, and other receipts by following company cash handling/reconciliation procedures
• Aid in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets
• Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion
• Seek better efficiency and productivity
• Hold all Department Managers accountable for costs and budgets

Standards & Safety Compliance

• Must have thorough understanding of Arizona labor and hiring laws
• Must follow in-house safety program and conduct monthly in-house health inspections
• Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines
• Commit to source locally when possible and cultivate diversity in the kitchen

We Offer

• $100-$120K Annual Salary + 20% Quarterly Bonus
• 401K Retirement Savings
• Medical/Dental/Vision Insurance
• Employee Dining Benefits
• Free meal per shift
• Growth & Development Opportunities