Executive Chef

Executive Chef

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.

Musts

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

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Job Summary

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

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Requirements

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.

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Benefits offered:

Paid time off

Health insurance

Dental insurance

Medical insurance

Employee discounts

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