The Executive Chef serves as the leader of all things culinary. This position is also responsible for cost controls as they pertain to payroll, food costs, production and inventory.
DUTIES AND RESPONSIBILITIES:
Responsible for Executing and carrying out requests and orders without questioning.
Ability to execute all positions on the line and help line staff when they get behind.
Execute and oversee the production of all menu items.
Complete understanding of work safety and emergency procedures.
Expedite orders correctly and efficiently to ensure smooth kitchen flow.
Perform line checks to include temperature checks of all refrigeration, rotation and dating of all foods, proper prep(taste), freshness and specials completed for the nights service.
Implement closing duties for the runners, stewards, line/pantry cooks and ensure all duties are being completed.
Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends, coach and train culinary staff
Possess good math and English skills for calculating, communicating, writing requisitions/ completing food inventories and for retrieving information as needed.
Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.
Attend all weekly management meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise.
Coordinate the ordering of items with the purchaser on a daily basis.
Create weekly employee schedule.
Prevent breakage by monitoring kitchen crew.
Inspire and motivate kitchen staff.
Salary: $80 - $90K DOE + bonus + benefits package (medical, vision, dental) + 2 weeks paid vacation
Please submit a resume for confidential consideration
Principals only. Recruiters, please don't contact this job poster.
do NOT contact us with unsolicited services or offers
