Montesacro Walnut Creek seeks a highly motivated and hard-working individual to run one of our concepts.
Excellent benefits and competitive salary.
Italian cuisine and pizza experience are a MUST.
Job Summary:
The Chef de Cuisine for the overall management of the kitchen, including menu creation, food purchasing, and recipe standardization. They ensure the kitchen operates efficiently and effectively while maintaining high culinary standards. Additionally, they oversee the training and development of kitchen staff and ensure compliance with health and safety regulations.
Key Responsibilities:
Menu Development:
Create innovative and enticing menus that meet the preferences and dietary needs of guests.
Collaborate with management to develop seasonal menus and daily specials.
Maintain menu profitability by controlling food costs and maximizing the use of ingredients.
Kitchen Operations:
Direct and supervise all kitchen activities, including food preparation, cooking, and plating.
Ensure consistency in food quality and presentation by implementing standardized recipes and techniques.
Monitor kitchen cleanliness and sanitation to meet health and safety standards.
Food Purchasing and Inventory Management:
Source high-quality ingredients at competitive prices while adhering to budgetary constraints.
Establish relationships with vendors and negotiate purchasing agreements.
Conduct regular inventory audits to minimize waste and optimize inventory levels.
Staff Management:
Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants.
Provide ongoing coaching and feedback to improve performance and foster a positive work environment.
Schedule kitchen staff efficiently to meet operational demands while controlling labor costs.
Recommend or initiate any HR recommended actions when needed
Quality Control:
Conduct regular taste tests and inspections to ensure food quality meets or exceeds standards.
Address any issues related to food quality, presentation, or consistency promptly and effectively.
Implement quality control procedures to maintain high standards and customer satisfaction.
Menu Costing and Profitability:
Analyze food costs through menu costing, menu engineering and adjust menu pricing as needed to maintain profitability.
Monitor kitchen expenses and identify opportunities for cost savings without compromising quality.
Track sales performance and menu popularity to make data-driven decisions about menu offerings.
Health and Safety Compliance:
Ensure compliance with all health and safety regulations and food hygiene standards.
Train kitchen staff on proper food handling, storage, and sanitation procedures.
Conduct regular inspections and audits to maintain a clean, safe, and organized kitchen environment.
Qualifications and Skills:
Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen environment.
Strong culinary skills and a creative approach to menu development.
Excellent knowledge of food safety and sanitation regulations.
Proficient in menu costing, budgeting, and inventory management.
Exceptional leadership and interpersonal skills.
Ability to work under pressure and manage multiple tasks simultaneously.
Culinary degree or certification from a recognized culinary institution is preferred.
Working Conditions:
The executive chef typically works in a fast-paced kitchen environment, often standing for long periods and occasionally working evenings, weekends, and holidays.
May be exposed to high temperatures, sharp utensils, and potentially hazardous equipment, requiring adherence to strict safety protocols.
This job description outlines the primary responsibilities, qualifications, and working conditions associated with the role of an Executive Chef. However, specific duties may vary depending on the size and type of establishment.
