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Position: Executive Chef
Compensation: Salary $65k + benefits
Location: Saratoga Springs, NY
Supervisor: This position reports to the culinary director, general manager and partners
Job Summary: The purpose of this role is management of all back of house operations.
Major Functions:
Working with Culinary Director to achieve big picture goals
Rolling up sleeves and leading team by example both on and off line
Taking care of guests, understanding they are the reason we open our doors
Controlling quality of all back of the house operations including all stages of food prep, cleaning, dish pit, waste removal, kitchen expediting, product storage and procurement
Always being mindful of food, labor costs and waste
Overseeing, training, growing, showing care and concern for kitchen/stewarding staff
Adhering to kitchen protocols, recipes and kitchen structure
Maintaining relations with vendors and ordering products
Other Functions:
Maintaining a can do attitude no matter the situation
Leading the team with cool calm decision making
Keeping a clear open line of communication with management
Maintaining quality and consistency of food
Observing an reporting any and all back of the house issues and roadblocks
Required Skills:
Strong knowledge of cooking and ability to learn
General understanding of health Dept rules, regulations and kitchen safety
Ability to effectively control inventory and par levels of prepped and raw product
Ability to manage and nurture a team and work with all personalities
Ability to keep cool under stress, be humble, flexible and maintain professional conduct
Ability to lift up to 50 lbs and stand for duration of a shift
Ability to effectively communicate to both management and staff
Ability to learn and effectively run all stations
Qualifications:
Min 1 years of kitchen management experience preferred
Culinary education preferred, not required
Passionate about food, kitchen life and learning every day
Happy, friendly, confident and fun to be around
Maturity and PMA required
