Executive Chef

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Annual Base Salary Based on Experience

Paid Time Off (PTO)

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Hands on Training

Tuition Reimbursement

Career Growth Opportunities

Retirement Plan

Employee Rewards Program

Pet Insurance

Bonus Programs

oMonitor sanitation practices to ensure that employees follow standards and regulations.

oResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

oCheck the quality of raw or cooked food products to ensure that standards are met.

oCheck and maintain proper food holding and refrigeration temperature control points.

oEstimate amounts and costs of required supplies, such as food and ingredients.

oControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

oInstruct FOH and BOH in the preparation, cooking, garnishing, or presentation of food.

oWork with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.

oSupervise or coordinate activities of cooks or workers engaged in food preparation.

oEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.

oSchedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

oInspect supplies, equipment, or work areas to ensure conformance to established standards.

oOrder or requisition food, equipment, or other supplies needed to ensure efficient operation.

oEnsure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

oEnsure that deliveries are performed in accordance with the restaurants receiving policies and procedures.

oDetermine production schedules and staff requirements necessary to ensure timely delivery of services.

oCheck the quantity and quality of received products.

oPlan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.

oCoordinate planning, budgeting, or purchasing for all the food operations.

oAnalyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

oPrepare and cook foods of all types, either on a regular basis or for special guests or functions.

oMeet with sales representatives to negotiate prices or order supplies.

oMake employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

oOversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

oOversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

oProvide orientation of company and department rules, policies and procedures to new kitchen employees.

oOversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

oCollaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.

oDemonstrate new cooking techniques or equipment to staff.

oEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.

oMeet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.

oPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

oAttend all scheduled employee meetings and offers suggestions for improvement.

oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.

oFill-in for fellow employees where needed to ensure guest service standards and efficient operations.

oFive or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter

oAt least 1-2 years experience in a similar capacity

oAble to communicate effectively with managers, kitchen and dining room personnel, and guests

oAbility to perform basic math calculations and understand fundamental accounting principles

oPrevious experience in reviewing P&Ls and creating and meeting budgets

oAble to reach, bend, stoop and frequently lift up to 30 pounds, occasionally 50 pounds

oAble to carry trays up to 40 pounds frequently

oAble to frequently twist frequently with up to 20 pounds

oAble to safely maneuver and walk through equipment and the kitchen

oValid ServSafe certification or plan to receive within 3-months from hire date

oAble to work in a standing position for long periods of time (up to 9 hours)

oAbility to work a flexible schedule to include days, evenings, weekends and holidays; up to 55-hours a week

oMust be eligible to work in the United States