Executive Chef

Job Responsibilities

• Accountable for operational excellence in the kitchen
• Delegates tasks and gives direction to all kitchen staff
• Conducts interviews with kitchen management and staff candidates
• Selects, orientations, and continually develops all Sous Chefs and kitchen staff
• Prepares work schedule for Sous Chefs and kitchen staff
• On-going preservation of safety certification requirements for all kitchen staff
• Manages inventory, cost of goods, and overall control of financials
• Responsible for managing health inspections
• Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
• Ensures proper timing and production for food orders
• Holds kitchen staff accountable for dress code standards
• Responsible for maintaining all product quality standards
• Responsible for maintaining expected food costs and inventory
• Oversees or completes all prep lists and ordering guides
• Completes opening and closing checklists
• Responsible for maintenance and repairs of kitchen equipment and facility
• Responsible for knowing how to work all kitchen stations proficiently
• Accountable for providing a clean and safe environment for both Team Members and Guests

Job Requirements

• 3+ years of culinary management experience with experience managing and writing prep lists
• Must possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations
• Experience in managing inventory, cost of goods, and overall control of financials
• Experience working in a hands-on, fast paced, high volume environment
• Experience in managing a team, while identifying and developing employees for future leadership roles
• Experience in facilitating and effectively executing training
• Strong communication and organizational skills
• Must be able to stand and walk for periods of eight to ten hours in length each shift
• Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At times it might be necessary to lift up to 50 lbs
• Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen

Preferences

• Bilingual in English and Spanish
• Experience working in an upscale scratch kitchen concept
• Previous front of house restaurant management experience
• Culinary degree or culinary certificate