Executive Chef

Benefits:

• 401(k)
• Bonus based on performance
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
• Employee discounts
• Flexible schedule

Position Purpose

The Executive Chef plays a key role in all aspects of the business, with a strong focus on operations. They are highly adaptable and comfortable working on the line, overseeing the kitchen's workflow, and managing expo and ticket times. This position demands a professional with exceptional business acumen who thrives under pressure and excels in fast-paced, demanding environments. Besides leading the team and curating seasonal menus and events, the Executive Chef collaborates closely with the Director of Food and Beverage and Two Stars Michelin Chef Josiah Citrin to prepare and manage the kitchen. Ensuring compliance with top-tier health, sanitation, and safety standards related to food handling and overall cleanliness is also a critical responsibility of this role.

Duties and Responsibilities

• Oversee all day-to-day operations, including banquet functions and execution of timely food production for all catering/banquet functions.
• Oversee Back of House team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships
• Adhere to health and safety policy (I.e. IIPP, worker’s comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable
• Ensure employees take their meal and rest period breaks as scheduled.
• Responsible for conducting daily pre-shift briefing and/or training.
• Foster teamwork and possess effective working knowledge of conflict resolution.
• Set an example to ensure compliance with food handling and sanitation guidelines.
• Monitor the quality and quantity of raw and cooked food products to ensure that standards are met.
• Demonstrate new cooking techniques and equipment to staff.
• Establish how food should be presented and create decorative food displays.
• Recognize superior quality products, presentations, and flavor.
• Inspect all freezers and refrigerators for cleanliness, organization, and correct temperatures.
• Inspect all food products for proper rotation and usage of food.
• Possess extensive knowledge of food quality.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Manage department controllable expenses including food costs, supplies, uniforms, and equipment.
• Participate in the budgeting process for areas of responsibility and ensure adherence to the same.
• Execute menu development. Responsible for production and presentation of all restaurant and in-room dining menus.

Knowledge, Skills and Attributes

• Must consistently display a professional and sophisticated presence.
• Must be able to prioritize and delegate work with effective and consistent follow-through.
• Must be highly organized with attention to detail, speed, and accuracy.
• Must be self-motivated with a high energy level.
• Must be a team player working with all levels of management and staff and possessing the ability to lead and motivate staff.
• Must be able to work flexible and extended hours.
• Must be able to multi-task in a fast-paced work environment.
• Must possess excellent interpersonal skills.
• Must possess solid financial abilities: menu costing, inventory control, labor productivity/control, budgeting, and forecasting.
• Must have a working knowledge of Microsoft Office.
• Must possess clear ability to think and sound judgement.
• Must possess the ability to remain calm and resolve problems under pressure.
• Must be able to read, write, and understand the English language; bilingual Spanish preferred.
• Must practice excellent personal hygiene and consistently display a professional presence.
• Must be able to exercise confidentiality and discretion.

Qualifications

• High school diploma or equivalent trade school certification
• Experience: Minimum of 2+ years as Executive Chef in a fine dining environment.
• Experience in quality food production, multi-outlet, high volume kitchen.
• Experience with menu development.
• Must encompass Food Serve Safe certification and have experience with local sanitation regulations