Executive Chef - Iron Hill Brewery & Restaurant

Essential Functions

• Leads and Develops People
  Demonstrates, and models an understanding of, a passion for, and a belief in the Iron Hill Brewery mission statement, values, and goals.
  Continually develops managers, Key hourly supervisors, and hourly team members by using training, retraining, available resources, and regular coaching conversations.
  Participates in mandatory weekly management team meetings, Independent Development Plans (IDPs), and regular one to one meetings.
  Creates an environment of equality, inclusion, high integrity, and passion for delivering exceptional results by fostering open and honest two-way communication at every level.
  When performance is not meeting the set Iron Hill standards, ECs must be willing to take the appropriate steps to improve performance.
  Provides access to all available resources that team members needed to be successful.
  Fosters a culture that holds professionalism and fun at the heart of every shift, positioning Iron Hill Brewery as an Employer of Choice.
  Ensures that all team members are aware and comfortable using the Open Door Policy to address any concerns or issues that may arise.
• Recruiting and Staffing Efforts
  Leads the recruiting and staffing efforts for the back of house team by providing guidance and strategies for external sourcing of qualified candidates as well as the selection of team members that have a passion for their craft.
  Supports the selection and training of Certified Trainers for the location and ensures that all training and employee experiences are satisfactorily meeting guidelines.
  Communicates clearly Iron Hill Brewery standards and goals to employees in regular meetings and orientations.
  Delivers timely performance reviews to direct reporting chefs and key hourly supervisors, as well as ensures that chefs are delivering timely and accurate performance reviews to hourly team members for back of house team.
• Operational Standards
  Sets, communicates, and maintains all Iron Hill Brewery standards within the restaurant according to the established policies, procedures, and best practices.
  Partners with the General Manager (GM) and brewery counterparts to evaluate and improve the overall quality of all aspects of kitchen operations.
  Seeks out and utilizes guest feedback related to food and takes appropriate action to continually improve the dining experience as well as overall guest satisfaction.
  Ensures the execution of all company food programs and initiatives are fully executed to standards.
  Oversees proper staffing and training for each shift in the back of house, utilizing the established company programs and systems.
  Ensures that all chef management personnel are ServeSafe Certified and hourly staff are in compliance with all ServeSafe and local standards.
  Ensures every shift is neat, clean, safe, and all food products are executed properly.
  Ensures thorough line checks are completed each shift and participates in approved beer quality checks, resulting in the production of great tasting products served at the appropriate temperatures.
• Profit and Financial Results
  P&L responsibility for delivering the results of the restaurant’s kitchen budget by managing costs and driving sales through execution of all programs.
  Partners with GM to set, maintain, measure, and communicate specific financial goals to continually drive the restaurants sales, profits after controllable expenses (PACE), and 4-wall EBITDA.
  Develops strong financial acumen within chef team including training on controlling inventory, food costs, and managing waste.
  Oversees ordering process, ensuring that all chefs are trained and executing programs effectively.
  Ensures profitability by meeting or exceeding budgeted goals for all cost centers and sales.
  Evaluates and improves all aspects of Cost Control, Quality Control, Execution.
  Completes and communicates reporting of financial performance by utilizing established company systems and processes.
• Marketing and Cash Handling
  Models and drives local marketing initiatives in neighboring communities by creating and leveraging relationships.
  Guarantees ethical and proper cash handling procedures and inventory controls for all employees.
  Participate in assignments that may require public speaking regarding financial goals and strategies to group settings.

Skills And Experience

• Minimum high school diploma or equivalent Some college preferred.
  External candidates must possess a minimum of 3 years’ experience in a head chef or lead kitchen manager role with a full-service restaurant concept.
  Internal candidates must be in good standing with the organization with no new disciplinary action documentations within the past six (6) months.
  Minimum 5 years’ experience as a manager/chef in a full-service restaurant concept.
  Ability to successfully complete and maintain Manager ServSafe Food Certification
  Ability to successfully complete and maintain applicable Alcohol Certification
  Ability to read, write and comprehend instructions, correspondences, and memos.
  Ability to professionally present training materials, and directions to restaurant team members and to effectively communicate with Senior Level Leadership.
  Computer proficiency is required.
  Ability to calculate figures, cost calculations and fully understand all elements of managing a profit-based organization.
  Must be able to meet deadlines and multi-task on a regular basis with attention to detail and familiarity with addressing complex problems in a fast-paced environment.
  Must have good organizational skills and the ability to adjust quickly to change.
  Must be able to deal with stressful situations, while also maintaining composure.

Physical Demands

• Work in a full-service restaurant environment; performing all tasks of typical employees of the restaurant.
  Stand for a considerable length of time while directing the performance of the restaurant.
  Talk and hear in person and by telephone.
  The employee must occasionally lift and/or move up to 50 pounds.