Executive Chef - Orange Spot Bistro

Summary of Position: The Head Chef is responsible for overseeing the operations of two kosher kitchens, grab-and-go offerings and catering services. This role includes ensuring high standards in food preparation, adherence to kosher laws, quality maintenance, sanitation, cleanliness, and employee training in cooking methods, preparation, plate presentation, portion control, cost control, and sanitation practices. The Head Chef will also liaise with health department inspectors to ensure compliance with all health regulations.

Restaurant Hours of Operation:

• Monday: 8:00am – 4:00pm
• Tuesday: 8:00am – 4:00pm
• Wednesday: 8:00am – 4:00pm
• Thursday: 8:00am – 4:00pm
• Friday: 8:00am – 4:00pm
• Saturday: CLOSED
• Sunday: CLOSED

• Catering: TBD

Duties & Responsibilities:

• Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards, with strict adherence to kosher dietary laws.
• Oversee the daily operations of two kosher kitchens, ensuring compliance with kosher certification requirements.
• Manage grab-and-go food offerings and catering services, ensuring high quality and timely delivery.
• Assist in making employment and termination decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate in coordination with Human Resources.
• Provide orientation on company and kosher rules, policies, and procedures and oversee the training of new kitchen employees.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and adherence to the restaurant’s preventative maintenance programs.
• Collaborate with the General Manager to plan and price menu and catering items. Establish portion sizes and prepare standard recipe sheets for all new menu items.
• Ensure that all products are ordered according to predetermined specifications, received in correct unit counts and condition, and that deliveries conform to the restaurant’s receiving policies and procedures.
• Control food costs and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment.
• Ensure kitchen personnel are trained in cleanliness and sanitation practices.
• Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
• Comprehensive knowledge of kosher dietary laws and certification requirements.
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
• Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
• Ability to work in a standing position for long periods (up to 9 hours).
• Experience in managing catering and grab-and-go operations is a plus.

Benefits:

Team Members enjoy a variety of perks in working with us.  We offer competitive market wages along with a full robust package around Healthcare, Education, and Recognition. 

• Medical Packages with Rx – 3 Choices
• Flexible Spending Accounts (FSA)
• Dependent Day Care Spending Accounts
• Health Spending Accounts (HSA) with a company match
• Dental Care Program – 2 choices
• Vision Plan
• Life Insurance Options
• Accidental Insurances
• Paid Time Off + Paid Holidays
• Employee Assistance Programs
• 401k with a Company Match