Executive Chef

Job Summary Effectively manage all components of BOH to ensure the highest standards are being met at all times. Keep food costs at expected levels through controlling portioning and limiting waste. Responsibilities Supervises and coordinates activities of kitchen staff engaged in food preparation. Develops daily side items. Checks the quality of raw and cooked food products to ensure that standards are met. Trains and teaches BOH staff to work safely and look out for the safety of fellow workers. Performs all kitchen duties as needed. Implements inventory rotation policy. Ensures all equipment used is in safe working order, checked, and regularly serviced. Maintains and implements checklists to ensure effective running of the kitchen. Regularly tests product to ensure the quality and the execution of recipes meets the standards set out by us. Responsible for delegating responsibilities and duties to the kitchen staff. Performs temperature checks on food items and records findings. Performs temperature checks on all refrigeration units. Trains and retrains BOH employees where necessary. Responsible for communicating company messages to BOH staff in order to inform of any changes to product or policies. Ensures all team members meet all restaurant standards for safety and food handling. Adheres to company standards, including personal hygiene and appearance. Adheres to health department codes regarding food sanitation and handling. Assists the general manager in placing food orders. Qualifications Must be able to work in a standing position for long periods of time. Must be able to reach, bend, stoop, and frequently lift up to 30 pounds. #J-18808-Ljbffr