Executive Chef at Confidential

Directly responsible for controlling all costs, food quality, and condition of kitchen areas of one or more food service outlets.

• Monitor, meet, and exceed budgeted food cost percentages of assigned outlets.
• Internalize dish specifications and train Chefs to achieve food margins.
• Investigate and review all sub-standard food with the Chef team of each outlet.
• Review the suppliers and their goods' prices every month with purchasing to ensure we are leveraging purchasing power.
• Review suppliers and goods pricing every month, only purchasing foods from reliable suppliers.
• Monitor and work with Chef teams to find solutions to trim food wastage.
• Monitor dishes to specification with no over-portioning.
• Monitor the restaurant’s logbook daily and determine solutions with the Chef de Cuisine should complaints arise.
• Inspire and motivate the team to deliver food to specification and therefore achieve profitability and surpass guest expectations.
• Assist Chef de Cuisine or Executive Sous Chef with menu development.
• Lead by example, setting the pace and standards by which the Kitchen Team operates, and being sure to recognize superior performance with praise.
• Deal with the poor performance of the chef team through informal reprimands and, where necessary, follow disciplinary procedures in conjunction with the Director of Operations.
• Convey new information and any relevant messages to all kitchen management staff.
• Communicate via Chefs’ meetings, one-on-one meetings, training sessions, notice boards, and written notices.
• Clearly outline a vision of success and the integral role of the mentor to the Chef team therein to motivate them.
• Coordinate menu planning and development, including updated food allergies and menu-tasting sessions.
• Monitor to ensure all dishes are to the restaurant's specifications and that all recipe and preparation requirements are met.
• Monitor and ensure temperature, seasoning, and flavor are to specification.
• Ensure that the culinary team upholds kitchen standards as identified via Kitchen Audits
• Promote strict adherence to the Health and Safety Policy and Food Safety Policy
• Keep the kitchen running smoothly and adequately stocked with all necessary goods
• Encourage a positive perception always, both internally and externally
• Attend all meetings as requested
• Train and recruit Chef team members in line with The Company and statutory requirements
• Recruit a Chef team that meets and exceeds guest service standards.
• Identify the training needs of the Chef team and follow through with instructions designed to drive sales and profits.
• Monitor the performance and review the Chef team on an ongoing basis, including active training sessions.
• Organize and attend regular management and staff meetings to resolve operational problems and establish strategies for continued growth.
• Contribute to all staff briefings and other related activities.

REQUIREMENTS:

• Degree in Culinary Arts and or Restaurant Management is Preferred
• Minimum of three to five (3-5) years' experience in a leadership role in a high-volume venueMinimum of seven to ten years of progressive work experience in high-volume venue.
• Must have strong problem-solving skills.
• Ability to always act professionally.
• Ability to communicate effectively in English.
• Ability to maintain a high level of confidentiality.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to maintain personal integrity.
• Ability to work as a team, stay organized, handle various projects at one time, follow up, and make accurate decisions.
• Ability to handle a fast-paced, busy, and somewhat stressful environment.
• Ability to work under pressure and meet deadlines.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Must be able to read the computer monitors.
• Must be able to print legibly for employees, management, and guests to read.
• Must be able to move quickly through work and set the pace in the office and/or venue.
• Must be able to sit and/or stand for extended periods of time.
• Must be dexterous and able to participate in all service aspects.
• Must be able to twist, tow (push or pull), reach, bend, climb, and carry, as necessary.
• Must be able to push and lift up to 50 lbs.
• Ability to use hands to handle, or feel objects, tools, or controls.
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch, or crawl
• Ability to talk, hear, taste, and smell.
• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.