Executive Chef - Gjelina NY

About the role

The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also, supervise all kitchen areas to ensure consistent, high-quality products.

Responsibilities

• Kitchen management and reporting on all restaurants as specified by senior management.
• Plan regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards.
• Create, innovate, and introduce new menus. Create menu descriptions as new dishes go on, creating not only a recipe book but a menu book / food bible that evolves over time. Keep old recipes and dishes in an archive, don't delete them.
• Maintain kitchen specifications, cooking procedure sheets, and all build-up and spreadsheets.
• Develop all necessary manuals in liaison with the operations team.
• Responsible for vendor development, equipment sourcing, and raw materials finalization.
• Augment production capacity when required and maintain quality controls consistently.
• Work always liaises with the purchasing department and assists them in properly maintaining ingredients and product lists.
• Organize staff, allocate resources, execute controls, systemize daily functioning, and maintain efficient MIS in the kitchen's operations.
• Prioritize F&B controls, ensure top quality and hygiene both for products and equipment, and maintain food costs at a minimum.
• Assist management in the development of new concepts.
• Develop new recipes for seasonal menus.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relation to the location.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guests' view.
• Ensure that all food preparation equipment is being used safely and correctly and cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department's overall operational budgets are strictly adhered too.
• Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas whilst adhering to operational deadlines.
• Ensure that meetings are well-planned, and results orientated.
• Be aware of new items which are introduced onto the market, and keep up with the latest product trends.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members when needed.
• Preparing all food items as directed in a sanitary and timely manner.
• Establishing and maintaining recipes, portion controls, and presentation specifications.
• Understanding and knowledge to properly use and maintain all equipment in the station.
• Ordering all related products.
• Sourcing/tracing all ingredients used.
• Quality assurance of product and communication when necessary.
• Communicating all necessary repairs to equipment.
• Plan, schedule, manage, lead and direct department operations.
• Coach and lead Sous and kitchen team to ensure execution of The Company standards and procedures.
• Lead the implementation of company/department initiatives by developing action plans and directly motivating and instructing the team on the implementation plans.
• Consistently monitor and manage department staffing levels.
• Consistently review department operations to identify any problems, concerns, and opportunities for improvement.
• Develop and implement a positive learning environment and supportive training culture.
• Analyze relevant reports to identify and address trends and issues in department performance.
• Plan and control daily labor schedule and payroll processing.
• Weekly scheduling adjusted according to forecasts to control labor costs.
• Purchase according to weekly budget and forecast to maintain target food cost.

Qualifications/Requirements

• Qualification from a culinary school.
• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Manager ServSafeTM certified.
• Advanced understanding of professional cooking and baking skills.
• Ability to take direction/give direction/delegate.
• Manage and cultivate a team environment.
• Work calmly and effectively under pressure.
• Problem-solving abilities, being self-motivated and organized.
• Leadership skills with the ability to coach and mentor staff in the department.
• Demonstrates good judgment, integrity, trust, ethics, and values.
• Excellent communication skills. (Bi-lingual English and Spanish a Plus, but not required).
• Good understanding and ease with Microsoft Office.
• Must be available to work a flexible schedule, including evenings, weekend shifts, and holidays.
• Strong communication skills (written and verbal).
• Ability to use discretion and provide direction to the team.
• Must thrive in a fast-paced environment.
• Must have a strong work ethic, trust, integrity, and accountability.
• Exceptional time management and organizational skills.
• Ability to provide exceptional guest service that exceeds expectations.
• Ability to exercise independent judgment.
• Detail- and action-oriented.
• Must be able to follow all safety, health, and sanitation procedures.