Job type
Full-time
Role Description
Executive Chef oversees all kitchen operations and manages all kitchen staff from set up, food preparation, ordering, nightly specials creation, cleaning, and daily organization. This person upholds state sanitization standards, is organized and timely, and comes with prior experience in managing and successfully running a profitable restaurant(s) kitchen. Will manage inventory levels based on changing seasons and show strength in minimizing food waste. This person is willing to learn and implement original recipes and dishes from standard menu while also creating enticing dishes for nightly specials to engage community of regulars and tourists alike. Assists and directs daily prep work and core menu items as well as creating specialty dishes. Focused on utilizing seasonal and local food and produce within budget. Needs to live or have housing locally or be willing to commute. Serious inquiries only, reply with resume and professional references.
Duties & Responsibilities:
Manages restaurant processes from start to finish
Maintains core menu items and learns and implements original recipes to customers and owners expectations
Employs state of food safety standards best practices and ensures all kitchen staff members do the same
Is currently holding or can pass a food manager certification for Idaho State Food Safety (will be paid for by restaurant if not currently holding)
Acts with appropriate caution in a dangerous environment where there are knives and elevated temperature surfaces
Creates dishes that are exciting and harmonious within the vision and goals of the restaurant
Partners with ownership to understand food waste, food cost, inventory management, staff and labor management
Participates in growing the business by creating exciting dishes that bring diners back and drive traffic
Keeps up with current culinary trends and demands to keep the specials exciting for guests
Coaches sous chef and other kitchen staff to perform uniformly and at their best
Determines and manages food ordering within demands and traffic needs
Puts away orders on days scheduled
Organize Walk-in/and other Food storage areas
Rotate for optimal freshness ensuring food waste is managed
Weekends and Nights required
Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or during busy season
Training in Culinary Arts
Prior Kitchen Management Experience
Prior Lead Chef Experience
Flexible
Strong Communication
Bi-lingual is desired (spanish and english)
Organizational Skills
Leadership Skills
Encourages Team Attitude
Able to delegate and manage staff
Able to help or manage staff scheduling and hiring
Confident training new staff and implementing effiecient processes
Be able to stand for prolonged periods
Safely move heavy items of 50+ pounds
