Corporate Executive Chef - Full-time / Part-time

The Director of Culinary Operations is responsible for the development, maintenance and advancement of all aspects of BOH operations in the PURE taqueria system. The Director of Culinary Operations functions fall into three main categories: culinary excellence and execution, training and development of BOH team members and stewardship of the systems and materials that support BOH operations. The Director of Culinary Operations is expected to meet the responsibilities of the position while consistently achieving the 3 aspects of PURE’s success: enriching lives, putting the right number on the bottom line and developing operators.

Duties & Responsibilities:

Culinary Excellence and Execution

Passionately and creatively develop new items for the menu and as daily specials
Lead the sourcing, testing and implementation of new products that advance our standards for quality and value
Lead the execution of new menu rollouts. This includes evaluating current menu items, new menu items and pricing adjustments
Assist in the planning and implementation of special events menus
Develop and advance relationships with all current and new vendors
Conduct regular store inspections to Monitor, inspect and evaluate BOH operations in area restaurants to ensure compliance with PURE taqueria system, standards, policies and procedures
Ensure timely execution of regular Kitchen Manager duties including line checks, weekly labor reports and monthly cost of goods calculations
Conduct periodic sanitation inspections to ensure desired performance on Health Inspections
Demonstration of ability to work all BOH positions
Meet regularly with Franchise Operations Team to present issues, provide feedback from Kitchen Managers, and develop successful strategies to achieve the PURE Taqueria Mission and achieve PURE success throughout the company
Assist in the planning, training and execution of new store openings

Training and Development of BOH Team Members

Demonstrate the ability to teach and coach all systems and materials to BOH team members
Fill in as Kitchen Manager as required to ensure proper coverage in all locations
Identifying Kitchen Manager candidates by networking, interviewing and encouraging in house candidates
Conduct regular group Kitchen Manager meetings to promote system awareness and execution and to develop leadership qualities in all Kitchen Managers
Perform periodic performance evaluations for all Kitchen Managers
Assess performance level of each Kitchen Manager and implement a development plan to improve performance
Conduct regular one on one meetings with Kitchen Managers to provide guidance, feedback, counsel, coaching, goal setting, advise, evaluation and planning regarding operations, achievement of stated objectives, and overall BOH performance
Develop training plan and schedule for all new Kitchen Managers
Provide regular feedback and review of all managers in training
Assist in the training of all FOH managers during their BOH portion of their training
Conduct periodic training to coach the execution of new menu items and to review execution of all daily specials

Stewardship of all BOH Systems and Materials

Periodically update Recipe Guide with all new recipes and recipe changes
Maintain and update PURE’s product ordering system
Maintain and update Prep Scheduler
Maintain and update PURE’s food cost calculation system
Maintain and develop all BOH position training manuals
Ensure all human resource practices meet with current regulations and are consistently followed
Develop systems and procedures to ensure product freshness and safety
Develop systems and procedure to comply with all food safety and sanitation regulations
Develop and maintain effective systems for controlling labor costs
Negotiating, executing and monitoring contracts with vendors

Job Requirements
Qualifications:

Must have at least 5 years experience as a Chef/Sous Chef in high volume, full-service restaurants that include alcohol service
Must have at least 3 years experience as a Kitchen Manager with responsibility for financial operations and BOH team development, experience as a multi-unit manager a plus
Must have a thorough understanding of the current restaurant and hospitality industry and practices
Must have creativity and passion for food and beverage and the industry as a whole
Must have demonstrated consistent leadership, team building, and management success
Must have excellent communication and presentation skills
Must have an advanced ability to solve problems, resolve conflicts and create and achieve goals and objectives
Must have current ServSafe Certification