Executive Chef - Reach Recruiting

The Executive Chef will need to own the back of house as though it's their own restaurant. They will report directly to the owners and General Manager. This person will ensure the tools, processes and training are in place to achieve high guest satisfaction results related to all culinary areas. Operational Excellence across all facets of the restaurant by instilling high standards and delivering superior results in all areas of the business- sales growth, outstanding service, profitability, food quality, training & development management, and facilities management. They will accomplish results through high-level leadership behaviors as outlined in this job description. The Executive Chef will effectively communicate and model the company vision and brand standards to all members of the management team across the company and hourly team.

Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.

Ensure that all guests are free welcome and are given responsive, friendly, and courteous service at all times.

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Make employment and termination decisions.

Fill in where needed to ensure guest service standards and efficient operations.

Continually strive to develop your staff in all areas of managerial and professional development.

Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner. Have a system for ordering, check off lists, prep lists with vendor information-Have the job easily ready for anyone to walk in and understand what needs to be done the next day.

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

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

Schedule labor as required by anticipated business activity while ensuring that all position are staffed when and as needed and labor cost objectives are met.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Has been an Executive Chef, or The lead kitchen manager for at least 3 years experience.

Excellent business math skills with the ability to analyze food cost reports effectively to drive greater profitability.

Strong problem-solving and decision-making skills and the ability to be flexible and adapt in any situation.

Good computer skills with demonstrated proficiency in the use of the internet and ability to utilize computerized business tools such as email, learning management systems, and Word, Excel, PowerPoint, and other appropriate software.

Strong oral and written communication skills

Experience managing large staff to excellence in a fast-paced environment.