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Executive Chef
Summary Of Position
Reporting to the General Manager, The Executive Chef is responsible for hiring, training, and developing prep and line cooks to support superior operations and guest service. You will be accountable for meeting goals including BOH labor cost, Food Cost, guest satisfaction metrics, staffing and turn over targets, and meeting all culinary and service standards. Menu Development, rolling out new menu, weekly/monthly specials. Maintaining a clean, sanitary, and organized kitchen environment will be a top priority for the Executive Chef.
Duties And Responsibilities
Create, lead, and manage a positive and fun restaurant culture.
Increase sales by ensuring Guest satisfaction via the perfect culinary experience.
Lead, manage, and deliver a friendly Guest Focused experience.
Schedule BOH team in accordance with budgeted targets and service goals.
Achieve targeted food cost goals, safety and sanitation targets, and health audits.
Maintain a positive attitude that promotes teamwork within the restaurant.
Ensure operational and occupational health and safety standards are in place and followed.
Menu Development.
Qualifications
2-5 years of progressive management experience in a full-service restaurant.
Proven leadership skills and ability to follow-through.
Knowledge of computers (MS Word, Excel) and Point of Sale system.
Must be able to work flexible hours during, evening, weekends, and holidays.
Strong analytical/decision-making skills.
Must possess a strong sense of urgency and in charge presence management style.
Leadership skills – able to direct, coach and supervise a team.
Strong communication and interpersonal skills, both written and oral.
Customer service skills – able to exceed guest expectations.
Ability to multi-task in a fast-paced environment.
You must be able to perform efficiently during high volume peak periods.
Strong knowledge of financials, inventory & P&L.
Must be eligible to work in the United States.
