EXECUTIVE CHEF

General Description: Plan, direct, oversee the restaurant’s kitchen operations and kitchen staff; develop menus and create specialty dishes and recipes; monitor food preparation to ensure that food is prepared and presented in accordance with health and safety regulations and highest standards in the industry; review cooking procedures and kitchen operations to enhance efficiency and guest experience within cost controls and budget

Culinary

1. Develop recipes, menus, and determine best methods for execution

2. Review menus and analyze recipes to determine labor and overhead costs

3. Collaborate with management to assign prices to menu items

4. Assist in food preparation and oversee quality standards are maintained in all aspects of culinary experience

5. Discuss menu planning and regular daily kitchen agenda with kitchen staff

Training, Development, and Management of Kitchen Staff

6. Train and educate staff on food preparation and cooking methods and adjustments to be made for new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes

7. Provide hands on teaching and training for kitchen staff

8. Develop and implement strategies for improving staff performance and food quality

9. Assist in creating weekly schedule based on projected business demands and volume as well as actively manage schedule day to day

10. Interview, manage, train, recommend disciplinary action, promotions, and raises for kitchen staff

11. Enforce restaurant uniform and grooming standards, and jewelry policy.

Manage Kitchen Operations

12. Oversee operations of the kitchen, including compliance to health codes, food cost management, and vendor/supplier contracts

13. Follow all health and safety regulations maintain hygiene and kitchen sanitation

14. Monitor food storage, cooking methods, food preparation and timely service to ensure compliance with food safety regulations

15. Manage daily tracking of invoices, revenue, and labor to meet financial targets

16. Manage vendors orders, product specifications, and delivery schedules

17. Manage kitchen equipment maintenance and repairs

18. Review work procedures and operational needs to determine best methods to improve service, performance, and safety procedures in the kitchen

19. Manage budget and inventory, review costs of food and supplies, financial transactions to ensure that expenditures are authorized and budgeted

20. Estimate food, liquor, wine, and other beverage consumption to determine amounts to be purchased

Guest Relations

21. Provide excellent guest service consistent with Company's core service standards and brand attributes when on the restaurant floor.

22. Professionally resolve guest complaints with food or service

Promote Restaurant Through Social Media Engagement and Digital Marketing Channels

23. Create 3-4 organic posts per week using information provided by the marketing team for one of the following social platforms: Facebook, Instagram & Instagram Stories

24. Share the restaurant’s Facebook posts through its own channels to promote brand awareness.

25. Post and engage (via “likes,” “shares,” and “comments”) with the restaurant’s social media posts

26. Actively engage with customer review sites such as Yelp.

27. Use social media content to promote the restaurant using various digital formats such as posting photos, videos, live stories, digital ads, etc.

28. Perform all other job-related duties as requested.

Administrative and Legal

29. Ensure all permits and licenses are maintained, up to date and posted, as required by law

30. Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor

31. Monitor and take measures to minimize potential contractual, safety, and employment liability

32. Efficiently administer human resources functions and maintain employee records in according with direction from Human Resources

33. Ensure that employees have all required certification validated (Sherriff Card, Health Card, TAM Card – Alcohol Awareness)

34. Respond to all government agency inquiries.

KNOWLEDGE/SKILLS/ABILITIES:

• Knowledge of food health and safety regulations
• Knowledge of menu and resource planning for high end restaurants
• Knowledge of seasonal ingredients and recipes
• Knowledge of flavor conformity and palatability of dishes
• Excellent customer service skills and strong interpersonal skills to deal effectively with all business contacts
• Ability to effectively communicate in English, both verbally and in writing
• Ability to manage kitchen operations and supervise staff
• Ability to maintain a positive and enthusiastic disposition and create a collaborative and respectful work environment for all team members
• Ability to work varied shifts, including weekends and holidays as needed
• Ability to interpret a profit and loss statement
• Ability to stay focused and make quick decisions while working under a fast paced and time pressured environment
• Ability to maintain a clean and professional appearance at all times

QUALIFICATIONS:

• Prior experience as an Executive Chef and developing recipes and menus in a high volume restaurant

• Prior kitchen management experience

• High school diploma or equivalent

• Must possess a Food Handler Safety Training Card