Executive Chef

Position Summary

The Executive Chef will lead the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative. Understanding the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies. This position will report to the Vice President of Culinary Operations for HULK Investments.

Job Duties

• Act with integrity, honesty and knowledge that promote the culture and values of HUKL Investments.
• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.
• Perform all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
• Understand philosophy of management. Displays consistent attention to detail and follow through of all restaurant policies.
• Represent the restaurant professionally through effective communication, cooperation and relationships with all business partners.
• Collaborate with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities.
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.
• Maintain a neat, clean, and well-groomed appearance per HUKL Investments and the assigned restaurant’s standards outlined in the Service manual.
• Collaborate with the Vice President of Culinary Operations on menu creation, curation and improvements.
• Keeps well informed on guest comments, opportunities, and compliments to maintain top quality guest experiences.
• Maintains knowledge and management of kitchen product and inventory.
• Maintains all standards of health, fire, or any other legal requirements for running a safe restaurant.

Qualifications

• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• A minimum of 6 years’ experience in fine dining kitchen management, preparation, and cooking.
• Must be impeccably groomed, maintain good hygiene, and maintain and utilize all required uniforms and tools.
• Ability to communicate effectively with corporate, staff and guests.

Physical Requirements

• Heat Tolerance: Working in a kitchen often involves working in high heat environments. This is particularly true when working with ovens, grills, or stoves. A potential employee should be able to withstand this heat for extended periods of time.
• Manual Dexterity: Working with hot cooking utensils and equipment requires good hand-eye coordination and control to avoid accidents and burns.
• Safety Knowledge: Understanding and adhering to safety procedures related to heat and fire in the kitchen is crucial to avoid accidents. This might include knowing how to handle flammable oils, what to do in case of a grease fire, and how to properly use heat-related kitchen equipment.
• Stamina: Kitchen work often requires long hours standing.
• Bending, pushing, pulling, extensive walking and moving in a hot environment. The potential employee should have the physical stamina to handle these conditions.
• Use of Protective Gear: Employees should be able to properly use heat-protective gear like oven mitts, aprons, and chef coats.
• Lifting Ability: Often, working in a kitchen requires lifting hot and heavy pots or trays. The ability to safely lift and handle these items is important.
• Lifting up to 50 pounds.
• Temperature Sensitivity: An employee should have the ability to accurately gauge and adjust cooking temperatures, and to work with both hot and cold food items.

Employee Benefits

• Medical Plan
• Dental Plan
• Vision Plan
• 401k
• Live Health Online
• Life Insurance
• Disability Supplemental Benefits

Note

This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of the organization.

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