Executive Chef

About the role

The Executive Chef (Restaurant) leads Littleton’s Market Restaurant’s culinary operations. At a minimum, the role oversees all daily kitchen operations, including staff supervision, inventory management, and P&L accountability. All culinary endeavors must run profitably while maintaining food safety compliance and food quality. Most important is delivering an exceptional dining experience, primarily by making excellent food.

Responsibilities

• Achieve and maintain standards for delivery of appropriate food products
• Establish and continuously improve the executive culinary elements essential to efficiently and sufficiently deliver on the standards described above (hire and lead a team, conduct training, build processes and SOPs, and control quality and safety)
• Achieve budget targets as measured by weekly KPIs
• Collaborate with leadership to design and deploy cohesive restaurant visions, seasonal menus, and special offerings aligned with the mission and brand promise
• Seek input from customers and leadership on relative standards achievement through tastings, restaurant walk-arounds, customer greetings, and emceeing food-making events
• Foster and maintain a respectful, professional, and collaborative work environment while remaining vulnerable, fair, and consistent with all employees
• Ensure the team performs their roles and duties to the quality and quantity standards as trained and assigned. Hold team members accountable
• Create and maintain weekly staff schedules based on business needs, daily requirements, and adequate employee availability
• Collaborate with Grab-n-Go, Prepared Foods, and Catering production teams to ensure all guests receive their food in a coordinated, consistent manner, aligned with the Handbook’s Pillars (We’re all about great food. We’re all about great service, etc.)
• Monitor and order stock to maintain appropriate on-hand quantities. Build strong vendor relationships and track shipments to minimize out-of-stocks and shrinkage
• Conduct inventories accurately and as scheduled
• Control waste, packaging, and other consumables, as is consistent with the Pillars
• Carry out any other duties assigned by management

Qualifications

• Must have a culinary background and be up to date on all safety standards and certifications
• Must be able to communicate verbally and in written form, in the English language
• Must be able to lift, carry, push, or pull fifty pounds
• Must be able to lift, bend, and crouch
• Earn and maintain culinary certifications and training (ServSafe®, ASK, First Aid, AED)

Benefits

• Employee discounts
• Health insurance
• Paid time off