THE ROLE OF THE EXECUTIVE CHEF
This role requires a hands-on approach. The Executive Chef for The Homestead Restaurant + Lounge will serve as a working chef who is responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, cost controls, and leading the culinary team. This position requires evenings, holidays, and weekend shifts. Must be flexible with substantial experience required.
RESPONSIBILITIES
-Deploys new menu items and menu rollouts
-Coordinates menu plans with other members of the management team
-Prices out food costs for all dining items and functions
-Schedules and coordinates the work of chefs, cooks, and other kitchen team members to ensure that food is prepared properly and within budgeted labor cost goals
-Safeguards all food preparation team members by implementing training to increase their knowledge about food, safety, sanitation, and accident-prevention principles
-Develops standardized recipes and techniques for food preparation and presentation that ensure consistent high quality while minimizing food costs
-Controls the portion of all items served and assists with setting menu prices
-Cook or supervise the cooking of items that require skillful preparation
-Evaluates food products to assure that quality standards are consistently attained
-Plans and arranges the team member meal program
-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
-Hires, trains, supervises, schedules, and evaluates the work of all kitchen staff
-Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards, and works with management team to discipline staff in a fair and legal manner
-Educates/trains all dining staff on menu items
-Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
-Provides training and professional development opportunities for all kitchen staff
-Periodically visits dining area to welcome guests
-Maintains physical presence during times of high business volume
-Implements safety training programs; manages OSHA-related aspects of kitchen safety
-Understands and consistently follows and implements proper sanitation practices with staff, including those for personal hygiene
-Orders all supplies and is responsible for stock control and rotation; must obtain all approved purchase orders and bid out needed supplies and equipment
-Holds the culinary team to a high level of accountability for results
-Follows all state and local health and food safety regulations
-Accommodates reasonable requests from guests
-Consults with dining service personnel during daily line-ups and educates staff on menu
-Assists in maintaining security of kitchen, including equipment, food, and supply inventories
-Continually trains and manages all kitchen staff, produces weekly schedules, and approves all Payroll time sheets
REQUIREMENTS
To be considered, one must have at least 5 years of Executive Chef experience working in a fast-paced environment within the hospitality industry. Culinary school graduate/certification preferred. Capability to work shifts that are flexible, including evenings and weekends.
Must have:
-At least 5 years experience as an Executive Chef in a high-quality restaurant/establishment
-A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams
-The ability to learn quickly and work well with others
-A strong working knowledge of restaurant systems; the ability to operate and utilize culinary production equipment and tools
-A high level of personal motivation/ambition and enthusiasm/energy
-An entrepreneurial sensibility, high energy, and a focus on detail
-Live within reasonable driving distance to our restaurant
Preferred:
-A degree or college diploma in food and beverage management and/or hotel management
This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.
