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Executive Chef - Full-time
•30 days ago
| Hours | Full-time |
|---|---|
| Location | Memphis, TN (Pyramid) MEMPHIS, Tennessee |
About this job
Expected Contributions:
Essential Functions:
Candidate Profile:
Education and Experience
Physical Demands
Preferred Traits
Skills and Knowledge
Management Competencies
- Drive financial profitability of all F&B outlets by controlling operating expenses while maximizing food quality and guest satisfaction.
- Design menus that creatively promote the restaurants brands.
- Ensure guest satisfaction with the smooth and effective operation of the kitchen.
- Adhere to standards for purchasing and receiving items.
- Control requisitioning of food quantities, by forecasting volume, to achieve maximize profitability by avoiding over/under production.
- Ensure that safe practices are followed in the kitchens
- Maintain an up-to-date knowledge of local, national and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
- Maintain awareness of the maximum market potential for the food outlets relating to the market competitors and the availability of the product.
- Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions.
- Establish effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing and records.
- Perform all duties applicable to a department manager.
- Model and promote good working relationship with Front of the House managers and staff.
- Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines.
- Create production methods.
Essential Functions:
- In partnership with F&B leadership create budgets (i.e. food cost/payroll/etc). Control all overheads; achieve food cost budget throughout the year.Report all variances from actual budget with the reasons and recommendations for remedial action.
- In conjunction with the Food and Beverage Leadership, plan and implement menu design creating suitable dishes and passing standard recipes to the Food and Beverage Leadership for costing.
- Review capital expenditure items with the Food and Beverage Leadership.
- Test and evaluate products for quality, paying particular attention to yield/holding qualities; market price; wastage; usage of leftovers.
- Continually inspect all food service sections during service time to ensure that the correct standards are maintained.
- Responsible for control of equipment and scheduling maintenance.
- Plan, organize and control the efficient and effective utilization of all food production staff.
- Interview and recruit suitable staff for the operation, in conjunction with Human Resources and the Food and Beverage Leadership.
- Oversee the training and development of all kitchen staff by ensuring that effective on and off the job training is completed, including the specialized international culinary internship program.
- Conduct/attend all required department and pre-convention meetings
- Ensure that staff is scheduled according to budget and business forecast and monitor daily.
- Continually train and update staff.
- Ensure that Huddle Ups! (pre-shift meetings) are conducted daily
- Responsible for product availability for restaurant and banquet items.
- Direct proper sanitation of kitchen facilities and equipment.
- Ensure that all kitchen equipment is in good working order.
- Direct proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, etc.)
- Facilitate monthly departmental meetings and follow through on unresolved topics.
- Other duties as assigned
Candidate Profile:
Education and Experience
- Associates degree in culinary arts plus 10 years, of relevant professional cooking experience including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
- Experience as an Executive Chef in a multi-restaurant operation strongly preferred.
- Ability to organize and manage multiple priorities
- Ability to stand for extended periods of time
- Minimum of 5 years in a supervisory role with experience in coordination and managing staff
- Excellent interpersonal and communications skills
- Ability to perform as a strong team player
Physical Demands
- Ability to stand for extended periods of time
- Ability to bend, lift and carry heavy objects.
Preferred Traits
- Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.
- Ability to motivate others and lead people in the area of correct procedures and follow through.
- Ability to deal effectively with a variety of company personnel and outside vendors.
- Good personal hygiene.
Skills and Knowledge
- - Communicating effectively in writing as appropriate for the needs of the audience.
- Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
- Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
- Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
- Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).
- Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
- Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
- - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
Management Competencies
- - Ability to effectively adjust to major changes in work tasks or the work environment.
- Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
- Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
- Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
- - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
- Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
- High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
- Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
- Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.
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