FinneyÂHospitality Group is seeking a dedicated and passionate Executive Chef with exceptional leadership and team building abilities The Executive Chef must ensure that the kitchen is continually balanced, while focusing on providing exceptional food presentation and quality that is prepared properly with the freshest ingredients. The Executive Chef must drive results through effective training, coaching, leading, motivating, empowering and following through with all the associates. The Executive Chef must ensure maximization of profitability by controlling food costs and by maintaining proper inventory controls. All operations must be executed at the highest level of professionalism and courtesy.
Passion for Food and People
Integrity, Trust, Respect & Accountability
Sense of urgency
Ability to recreate signature menu items (make our recipes)
Ability to create, cost & execute specials (make your own dishes)
Understanding of various cooking methods, ingredients, equipment and procedures
Desire to grow with our growing company
The Executive Chef will be responsible for all culinary and back of the house personnel
Responsibilities will also include selecting, training and performance management of the culinary staff
Ensuring outstanding food quality and presentation
Maintaining an organized and sanitary kitchen
Administrative functions such as inventory control, product ordering and culinary labor cost control
Ensuring seamless kitchen service on a consistent basis
Maintain a safe working environment through compliance of safety and health department guidelines
Execute and promote Accident Prevention Program to minimize liabilities and related expenses
Effectively create a weekly schedule that reflects the occupancy for effective cost control
Manage and lead the kitchen staff to inspire loyalty and deliver the highest performance
Manage the kitchen staff in the procurement, production, preparation and presentation of all food
Ensure kitchen is safe and a sanitary work environment with conforms to all standards and regulations
Establishes and maintains relationships with vendors
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends food and beverage staff and management meetings.
Consults with the General Manager about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Oversee food purchases for proper ordering, quality and price structure
Evaluates products to assure that quality, price and related goods are consistently met.
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Develops expedition plan and ensures staff is trained on plan and kitchen standards
Conducts pre and post shift standards meetings
Outstanding leadership and communication abilities
Must be capable to successfully prioritize, delegate, organize and multi-task
A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a restaurant.
At least 2 years of previous experience as an Executive Chef or a similar role
Previous supervisor responsibility is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Paid time off