Vacancy expired!
We are a popular multi location neighborhood restaurant group seeking a corporate Executive Chef with the experience and knowledge and organizational skills to handle all Back of House and kitchen related management.
Applicants must have:
- Proven culinary background at least 5 years in the position of corporate chef
-Bi-lingual a plus!
-Must be computer proficient and use chef tec, excel, word, etc.
Job Requirements:
-Ensures proper staffing levels by recruiting talented kitchen staff members following company guidelines.
-Will need to be able to create BOH training handbooks and procedures
-Manages assigned staff, including scheduling, performance feedback, and discipline.
-Responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, food efficiency, labor cost, waste and direct kitchen expenses).
-Sets operational goals and follow-up plans for the work unit.
-Directs and holds all work unit staff accountable for those goals.
-Ensures compliance with inventory procedures.
Food Service:
-Maintains food quality standards for the restaurant. Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, portion control and service and production time standards.
-Conducts daily line checks, food reviews and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team, including staff and management.
-Conducts weekly housekeeping, food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis.
-Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines
-Ensures that staff avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision
-Assists in implementation and maintains all kitchen systems.
- Serv Safe (or like) certification in sanitation and safety required
-Responsible for managing on-going repairs, maintenance, programs, etc.
-Meet and/or exceed all health department standards for safe food handling and maintain sanitation procedures and organization of work area adhering to all OSHA regulations and to include HACCP Training.
-Flexibility in schedule to work days, nights and weekends.
-60 hour week expected.
Along with resume please include samples of training manuals, menus and worksheets created in your past employment if you have them
-Photo required
