Executive Chef

Responsibilities Understands and upholds Chico’s Employment Guidelines, policies, standards and procedures. Understands and promotes Chico culture by engaging all others with a positive, enthusiastic attitude at all times. Is a role model for Chico culture, mission and vision. Manages and supervises The Main Kitchen. Plays an active role in the planning and implementation of menu items and daily specials, collaborating with GM, Kitchen Managers, Grille Manager, and Banquet Chef. Coordinates Chico garden planning and product use with all kitchens and Chico Garden staff. Ensures products are used and presented to guests as Chico Grown. Coordinates product purchasing for Main Kitchens. Manages cross-purchasing and volume purchasing to meet targeted Food Cost for Main kitchens. Develops and maintains processes for receiving and securing BOH goods. Participates in F & B hiring, interviews, performance management, and discipline. Manages BOH labor costs to meet targeted goals. Assigns and oversees detailed training plan (department orientation) for all new kitchen staff. Manages performance of staff in an ongoing, consistent manner. Addresses conflicts and discipline privately, using proper documentation. Monitors job satisfaction and individual development of staff. Oversees BOH Physical Plant. Develops and trains SOP for safety, kitchen cleanliness, food safety, opening and closing procedures. Develops, trains, and oversees food transfer procedure. Responsible for production of Tasting Room and Stone House food preparation. Ensures F&B Dress Codes, appearance, kitchen uniform guidelines are followed. Ensures BOH department managers complete inventory on the 1st of each month. After invoices are coded, inputs price updates, updates inventory sheets, updates Excel formulas for inventory sheets. Directs monthly department huddles. Attends monthly Managers Huddles, comes prepared with required accounting figures. Participates in Destination Chico, teaches classes as needed, including Knife Safety and Food Safety. Participates in Chico’s Passport program, ensuring all staff attend necessary classes and complete Passports in the prescribed time frame. Develops new avenues for staff education: new Passport classes, farm tours, food and wine shows, etc. Maintains daily regular contact with Am Kitchen Manager, PM Kitchen Manager, Banquet Chef and Grille Manager, assuring they have the tools and support to be successful in their positions. Responsible for cleanliness, organization and security of all kitchen areas, including storage areas, and office. Maintains proper levels of inventory of all items required for the daily operation of all kitchens. Follows Food Safety and Sanitation standards and regulations. #J-18808-Ljbffr