Executive Chef

Required Years of Experience

Essential Functions

• Sustained success and growth of the restaurant//butcher shop/bar/private events, culinary program measured by positive guest reviews, social media bloggers, and press and net income in relation to budgeted goals and owner’s objectives.
• Management of all aspects of the kitchen and culinary responsibilities including:
• Food and beverage purchasing
• Quality and cost control
• Kitchen production
• Labor productivity and management
• Staff/Management training and development
• Menu Development
• Customer and public relations
• Personalized Cooking of VIP’s upon request
• Accounting and administration
• Repair and maintenance of facility
• Oversee Butcher Shop
• Financial and Admin Staff Retention

Performance Requirements

• Comply with company standards in the areas of cost, quality control, company values, and the image of The Mar Group.
• Support and ensure full execution of The Mar Group initiatives and policies with continuous improvement to quality, service, and operating efficiencies.
• Ensure adherence to all operational standards and policies.
• Maintain standards for food, beverage, service, and atmosphere while building positive customer relations.
• Review financial information weekly with management team to assist with achieving financial goals.
• Manage all in-house marketing efforts presented by The Mar Group.
• Join and actively participate in one or more professional organizations and become highly attuned to the local economic and competitive environment.
• Serve as a role model and provide accessibility to all management and staff for open communication, leadership direction, and motivation.
• Exhibit efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, and delegating and empowering others while managing their efforts.
• Attend All Sales/Catering Meetings
• Data acquisitions led by example and help your team understand the importance of continued growth.
• Actively train and develop management team and staff while holding them accountable for their performance and maintenance of standards. Use evaluation and discipline procedures where appropriate. Must also be responsible over the performance of assistants.
• Manager Meeting Agendas
• Conduct Chef de Cuisine/Sous Chef/Butcher and kitchen teammate annual reviews
• Kitchen Schedules/ Labor Forecast
• Preparation Of Any Necessary Action Plans
• Develop/Maintain Food Inventories and par levels
• Understand and have working knowledge of all daily accounting functions of food and the supporting computer systems.
• Be available on the floor to exceed each customer’s expectations of The Mar Group whenever possible.
• Ensure the security and safety of guests and employees through pro-actively managing sanitation, maintenance, security, and prevention of injury from accidents.
• Demonstrate ability to adapt and adjust readily to ever changing circumstances and utilize problem solving skills and resourcefulness to solve situations.
• Develop food menu for the restaurant and special events that can be executed to the standards of The Mar Group. Ability to follow-through and execute is a must.
• Guest Letters and Responses

Qualifications Standards

• Must provide a minimum of 5-7 years full service restaurant experience or the equivalent.
• Must be willing and able to:
• Master English language sufficient to communicate effectively, Spanish a Plus
• Meet personal schedule requirements punctually
• Self-motivator
• Project a friendly, courteous and pleasant attitude
• Get along with co-workers
• Provide a clean, well-manicured persona that reflects the established image of the restaurant
• Safely transport containers that weigh up to 50 lbs. from any area
• Stand and/or walk for entire shift
• Safely transport items to and from the kitchen on a slick and uneven surface
• Transport dishes, bus tubs and/or trays from the dishwashing area to any table in the restaurant and vise versa
• Safely move about in all areas of the restaurant
• Accept constructive criticism
• Work a variable and flexible schedule, which include nights, weekends and holidays