This role reports to the Chef/owner and the Culinary Director is responsible for managing all programs, systems, routines and standard operating procedures related to the day to day culinary operations at a single location. This includes sole accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. Executive Chef is responsible for leadership, setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction.
The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.
Responsibilities:
Overseeing sous chefs, line cooks, prep cooks and dishwashers
Overseeing that each restaurant is maintaining food cost, proper pars and labor
Ability to creative, develop, train and execute menu changes
Create and change menu and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company.
Continually update and amend policies and procedures for the BOH operation
Implement and maintain daily food preparation and quality control standards
Coaching and training BOH staff with proper recipes
Ensure kitchen teams are compliant with health codes
Ensuring products are received on time for prep team
Coordinate chefs, cooks, and all staff to ensure the highest quality of food and service
Maintain food and labor cost using company implemented systems
Maintain high standard of safety and sanitation in the kitchen
Set budgets and financial goals according to company expectations
Oversee all ordering or product and communication with vendors
Approve the requisition and purchase of necessary supplies
Lead and/or attend weekly management meetings with restaurant managers
Manage hiring and training of all BOH staff members.
Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution
Accountable for maintenance of all kitchen equipment and facilities
Obtaining quotes annually for routine maintenance services and waste removal
Routine maintenance schedules for equipment and buildings
Manage and maintain food inventory at appropriate level
With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses
Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast
Support management and kitchen team members with daily tasks to ensure readiness for service
Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens
Create and standardize menu items changes
Support kitchen teams with coverage of shifts while chefs are on vacation, sick or in the event of a call in.
You Have:
Experience with Mexican cuisine.
5-7 years’ restaurant kitchen management experience in a high volume, fine dining, with a growth history in BOH roles.
Proven track record as a chef and leader
In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment
Ability to communicate effectively with vendors, guests, fellow team members, and Leaders
Ability to work cooperatively with others
Ability to accept direction and constructive criticism
Ability to complete tasks in a timely manner
Ability to effectively multitask and manage multiple projects
Ability to maintain consistent attendance and punctuality
Strong commitment to maintaining consistency and superior quality in a high-volume environment
A clearly demonstrated ability to be innovative, creative, and able to think outside the box
A team player attitude with proven coaching abilities
Ability to effectively manage a large team of BOH employees
Attention to detail
Sense of urgency
Knowledge of MS Excel, Word
Knowledge of various POS, ordering, labor, and inventory systems
Ability to multitask
Culinary Menu / Recipe Development
Equipment Maintenance
Expediting
Food Cost Optimization
Food Safety Knowledge and Certification
Kitchen Cleaning/Sanitation
Kitchen management
Compensation Details:
· Competitive salary
· Discounts at all restaurants in company
If interested, please e-mail with a resume. We will respond via e-mail to schedule an interview. Serious inquires only.
Job Type: Full-time
Benefits:
Dental insurance
Health insurance
Sick time
Bereavement
Paid time off
Shift:
10 hour shift
Day shift
Night shift
Weekly day range:
Weekends as needed
Work Location: In person
