Executive Chef

Blau & Associates is looking for an Executive Chef for our neighborhood restaurant, Honey Salt.Please review the Job Description below. If you feel that you are a qualified candidate for this position, respond to this post with your contact information, a copy of your resume/CV, and a brief cover note explaining why you would be a good fit for Honey Salt.Thank you. TITLEExecutive ChefLOCATIONHoney Salt, Las VegasSALARY$85K- $95KDESCRIPTIONThe Executive Chef will be responsible for menu planning, food preparation, back of the house management, and cost management. In addition to daily back of house management, the Executive Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards.The Executive Chef position is a hands-on role which includes administration tasks, prep and working stations on line when necessary. The successful candidate must have flexibility in working weekends and during all high volume meal periods.We are looking for candidates who possess initiative, dedication and a true passion for both hospitality and fine cuisine. Ideal candidates will have 7+ years of culinary management experience in a food & beverage operation. Applicants must work well under pressure, be organized, flexible, self- motivated, willing to work long hours, and be personable.ObjectivesEffectively directs the planning, design, coordination and organizational phases of all food production for restaurant, catering and commissary operations.Effectively communicates with department heads in the food services, beverage and related support and operating departments.Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels.Maintains systems & procedures for ordering, receiving storage, preparation & service of food.Oversees department selection, hiring, training, standards & procedures, evaluating, and scheduling processes.Continually evaluates and documents the performance of all culinary positions.Oversees & operates capital budgeting process including day to day forecasting of revenue, associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels.Effectively handles Guest recovery and employee issues with appropriate documentation and follow up.Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order.Ensures the Culinary Management team is properly trained & developed. Establishes presentation techniques & quality standards.Demonstrates a comprehensive knowledge of products offered including wine & spirits, food recipes, prices, presentation, internal control procedures and all company as well as department policies.Ensures all operations follow safety and health guidelines in accordance with Las Vegas public health & sanitation regulations.SUPPORTIVE FUNCTIONSIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business:· Participate as team player with other key team members.Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.Be a leader and role model to all employees.Additional duties as necessary and assigned.QUALIFICATION STANDARDS7+ years of culinary management experienceCatering ExperienceExperience in fast paced high volume atmosphereExceptional organizational and communication skillsExperience in vendor managementStrong leadership experienceStrong business acumenCulinary degree and pedigreeAbility to read, write & speak fluent EnglishServSafe/Food Handlers certificationFlexible schedulePosition is full-time and requires regular, reliable attendanceJob Type: Full-timeBenefits:Food providedHealth insurancePaid time offPay: $85,000.00-$95,000.00 per yearExperienceCulinary Experience: 4 years (Required)Cooking: 5 years (Required)License/Certification:SNHD Food Handler Safety Training Card (Preferred)Work LocationIn person