Executive Chef - Davio's - Boston Logan Airport

Duties And Responsibilities

• Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.
• Inspire and mentor all team members to reach their full potential.
• Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers.
• Partner with General Manager to develop training plans for high performing associates.
• Consistently recognize team members when they excel.
• Actively coaching and holding direct reports accountable to all policies and standard operating procedures.
• Source high potential candidates using variety of recruiting avenues.
• Ensure each candidate is screened using approved interview guides.
• Ensure all direct reports complete all compliance based and brand specific training by the due date.
• Ensure performance goals and expectations for your team are met, providing consistent and on-going feedback.
• Participate in the performance evaluation process for direct reports.
• Ensure coaching is delivered in a timely manner.
• Drive associate engagement through a variety of methods, including the annual engagement survey.
• Participate and facilitate scheduled meetings to assess the team’s morale.
• Work with General Manager to execute action plans designed to improve engagement.
• Operational Excellence
• Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.
• Ensure positive guest service in all areas.
• Investigate and resolve complaints concerning food quality and service, responding to guests and General Manager with a resolution within 24 hours.
• Turn dissatisfied guests into return guests.
• Productivity
• Maximize resources to improve process and grow the business.
• Exhibit efficiency in completing job requirements, working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts.
• Self-driven, work independently, and always do the right thing.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Sustain performance under conditions of stress—such as tight deadlines and detailed questioning.
• Effective Communication
• Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences.

Qualifications

• 3-5 years of experience restaurant management experience.
• Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.
• Ability to lift a minimum of 25 lbs. and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances.
• Standing for long periods and the ability to work in an environment with varying temperatures.
• Bachelor of Science degree in hotel/restaurant management is desirable.
• A combination of practical experience and education will be considered as an alternative.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Agree to work various shifts in a 7/365 team-oriented environment.