Executive Chef

  CHEF JOB DESCRIPTION

Job Summary :

The EXECUTIVE CHEF is responsible for all aspects of food service and maintain culinary programs/protocols and leading the kitchen team in achieving the optimum professional service to guests.

Essential Functions:

Sustained success and growth of the restaurant//butcher shop/bar/private events, culinary program measured by positive guest reviews, social media bloggers, and press and net income in relation to budgeted goals and owner’s objectives. Management of all aspects of the kitchen and culinary responsibilities including:

Food and beverage purchasing ​ ​ ​Quality and cost control

Kitchen production ​ ​ ​ ​Labor productivity and management

Staff/Management training and development ​Menu Development

Customer and public relations ​ ​ ​Personalized Cooking of VIP’s upon request

Accounting and administration ​ ​ ​Repair and maintenance of facility

Oversee Butcher Shop, Financial and Admin ​Staff Retention

Performance Requirements:

Comply with company standards in the areas of cost, quality control, company values, and the image of The Mar Group. Support and ensure full execution of The Mar Group initiatives and policies with continuous improvement to quality, service, and operating efficiencies. Ensure adherence to all operational standards and policies.

Maintain standards for food, beverage, service, and atmosphere while building positive customer relations.

Review financial information weekly with management team to assist with achieving financial goals. All managers are required to know cost and budgeted goals.

Ensure all communications from The Mar Group reach appropriate parties in the establishment and are acted upon accordingly. Such communication includes: notices, evaluations, and financial information and reports.

Involve self and participate in all marketing related initiatives. Understand reasons and methods of our marketing standards.

Manage all in-house marketing efforts presented by The Mar Group.

Join and actively participate in one or more professional organizations and become highly attuned to the local economic and competitive environment

Serve as a role model and provide accessibility to all management and staff for open communication, leadership direction, and motivation. Exhibit efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, and delegating and empowering others while managing their efforts.

Attend All Sales/Catering Meetings

Data acquisitions led by example and help your team understand the importance of continued growth.

Actively train and develop management team and staff while holding them accountable for their performance and maintenance of standards. Use evaluation and discipline procedures where appropriate. Must also be responsible over the performance of assistants. 

Manager Meeting Agendas

Conduct Chef de Cuisine/Sous Chef/Butcher and kitchen teammate annual reviews

Kitchen Schedules/ Labor Forecast

Preparation Of Any Necessary Action Plans

Develop/Maintain Food Inventories and par levels

Understand and have working knowledge of all daily accounting functions of food and the supporting computer systems.

Be available on the floor to exceed each customer’s expectations of The Mar Group whenever possible.

Ensure the security and safety of guests and employees through pro-actively managing sanitation, maintenance, security, and prevention of injury from accidents.

Demonstrate ability to adapt and adjust readily to ever changing circumstances and utilize problem solving skills and resourcefulness to solve situations.

Develop food menu for the restaurant and special events that can be executed to the standards of The Mar Group. Ability to follow-through and execute is a must. Any lack of attention responding to email correspondence, owners requests, or any other job requirement will not be tolerated.

Guest Letters and Responses

  Qualifications Standards:

Must provide a minimum of 5-7 years full service restaurant experience or the equivalent.

  Must be willing and able to:

Master English language sufficient to communicate effectively, Spanish a Plus

Meet personal schedule requirements punctually

Self-motivator

Project a friendly, courteous and pleasant attitude

Get along with co-workers

Provide a clean, well-manicured persona that reflects the established image of the restaurant

Safely transport containers that weigh up to 50 lbs. from any area 

Stand and/or walk for entire shift

Safely transport items to and from the kitchen on a slick and uneven surface

Transport dishes, bus tubs and/or trays from the dishwashing area to any table in the restaurant and vise versa Safely move about in all areas of the restaurant

Accept constructive criticism

Work a variable and flexible schedule, which include nights, weekends and holidays

Rules: The following are rules to recognize:

May not take or give away any unauthorized company property including food or beverage

May not work under the influence of alcohol or other mood altering substances

May not keep any unauthorized items in personal locker of Chef's Office

May not resort to any physical violence or harassing behavior

May not eat or drink certain unauthorized items during a shift

May not be careless in performance of duties must always maintain established standards, requirements, and responsibilities as described above.

  Failure to abide by these and other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action including termination. Accessibility varies by location.

If you need any accommodation from the Company to enable you to perform essential job functions, please let us know at time of hire.

Job Qualifications

Five to ten years of related experience and/or training, or equivalent combination of education and experience.

Ability to read, analyze and interpret common scientific and technical journals, financial reports and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to effectively present information to top management, public groups.

Computer Skills: Accounting Software, Inventory Software, Contact Management Systems, Database Software, Order

Processing Systems, Payroll Systems, Project Management Software, Human Resource Systems, Spreadsheet Software,

Internet Software, Word Processing Software

Nevada Department of Health certifications, HACCP guidelines and protocols Cooking, knife, and safety skills

Competencies

Analytical - Synthesizes complex or diverse information; Collects and researches data; Uses intuition and experience to complement data; Designs work flows and procedures.

Design - Generates creative solutions; Translates concepts and information into images; Uses feedback to modify designs; Applies design principles; Demonstrates attention to detail.

Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.

Project Management - Develops project plans; Coordinates projects; Communicates changes and progress; Completes projects on time and budget; Manages project team activities.

Technical Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.

Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service ; Responds to requests for service and assistance; Meets commitments.
Interpersonal Skills - Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.

Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings.

Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.

Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

Visionary Leadership - Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates.

Change Management - Develops workable implementation plans; Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates results
Delegation - Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results.

Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.

Managing People - Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services.; Continually works to improve supervisory skills.

Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
Business Acumen - Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition; Aligns work with strategic goals.

Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue ; Conserves organizational resources.

Diversity - Demonstrates knowledge of 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.

Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.

Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.

Strategic Thinking - Develops strategies to achieve organizational goals; Understands organization's strengths & weaknesses; Analyzes market and competition; Identifies external threats and opportunities; Adapts strategy to changing conditions.

Judgement - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.

Motivation - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals.

Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.

Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.

Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions ; Uses equipment and materials properly.

Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.

Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.

Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.

Initiative - Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.
Innovation - Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

Frequently required to stand. Frequently required to walk.

Occasionally required to sit.

Continually required to use hands to finger, handle, or feel.

Continually required to reach with hands and arms. Occasionally required to stoop, kneel, or crawl Continually required to talk or hear.

Continually required to taste or smell

Occasionally required to lift heavy weights (50 pounds or less)

Specific vision abilities required for this job include: close vision, distance vision, peripheral, depth, and ability to adjust or focus

Work Environment

• Exposure to moving mechanical parts Exposure to outside weather conditions • Exposure to extreme heat.
• Exposure to extreme cold.
• The noise level in the work environment usually is moderate. 

The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.