Executive Chef

The Executive Chef will be a dynamic self-starter, responsible for menu planning, financial management, execution of exemplary guest experience, and continuous training, development and accountability of the team, aimed to motivate and deliver best-in-class teamwork and hospitality. This hands-on executive management role provides a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth execution of day-to-day operations and scheduled events.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

(Other duties may be assigned as required)

Leads the delivery of an unforgettable culinary experience for guests

Provides leadership, development and motivation to the team to ensure guest experience is always paramount through consistent delivery of high-quality food and beverages

Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis

In partnership with the General Manager, designs strategy and set goals for growth; oversees the development of short and long term financial and operational plans

Responsible for cost control and maximizing revenue

Responsible for food quality and consistency of menu items

Proactive in reaching company goals in sales, service, and presentation, while creating a positive, fun and productive working environment

Fosters a passionate fanbase, continuously striving to find ways to strengthen the restaurant’s community – including colleagues and associates, guests, purveyors, partners and supporters, and neighbors

Oversees hiring, onboarding and continuous training of kitchen employees

Continuously builds a high-performance team

Partners with front-of-house leadership to ensure cohesiveness and camaraderie among back of house and front of house teams

Creates team schedules, adjusting as necessary to meet business needs and financial targets

Responsible for managing labor, adjusting schedules as necessary to meet business needs and financial targets

Develops and maintains food quality control, profit and loss controls, inventory levels, and labor and product cost monitoring

Ensures compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas

Provides training and support to Front of House employees, to include menu knowledge and how to meet dietary needs

Identifies root causes of gaps in guest satisfaction and partners with General Manager to lead in the development of corrective and proactive action plans where appropriate

Schedules and oversees necessary maintenance and repairs on kitchen appliances

Ensures all fixed assets are in good working condition; oversees preventative maintenance of assets

Evaluates and improves operations and financial performance

Directs the employee assessment process

Prepares regular reports for upper management

Identifies potential safety hazards and initiates corrective action; ensures the restaurant is safe for both employees and guests

Facilitates meetings and trainings covering a variety of training and policy topics

Performs other duties as assigned

Demonstrates knowledge of the company’s EEO policy; shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce

REQUIRED EXPERIENCE AND QUALIFICATIONS:

An inspiring, influential, hands-on leader who has proven skills rallying a team to achieve its highest potential and then driving it to the next level

Proven experience as an Executive Chef or similar executive role

Experience in planning and budgeting

Acute financial management skills

Knowledge of business process and functions (finance, budgeting, food cost, procurement, etc.)

Experience managing payroll and schedules

Strong analytical ability

Effective verbal and written English communication skills

Strong interpersonal skills with the ability to establish cooperative working relationships

Outstanding organizational and leadership skills

Problem-solving aptitude

Proven record of effective conflict resolution and service recovery

Excellent professional presentation

Experience with restaurant openings, hiring, training, and maintaining ongoing operational excellence

Thrives in a fast-paced, dynamic work environment with the ability to manage multiple tasks simultaneously

Comfortable with dealing with the media, public speaking, and VIP groups

Familiar with sanitation procedures, as well as standard food and beverage equipment maintenance

Flexibility to work evenings, weekends and holidays

Bachelor’s degree in a related field or an equivalent combination of education and experience

Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead

Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.

We are an Equal Opportunity Employer and treat all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.

Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of the Employer.