Executive Chef

Manages Food Quality Standards Embraces and role models WaterStreet’s value of QUALITY Start with quality ingredients, hold suppliers to a high level; a great menu stands on its own. Ensures all food products meet Water Street specifications and guidelines Our product specification are exacting, use proper products, check in all orders to ensure quality Adheres to all the recipes, presentation standards and procedures Use measuring utensils at all times, proper weights, no short cuts, follow recipe directions Manages Inventory, correct label, dating and product rotation Daily counts, and Product mix totals for correct usage. Monitor par levels in walk-in. First in First out. Ensures adequate amount of food products are always available by managing par levels Adjust par levels based on sales, check shelves daily, use order guides and proper storage. Monitors invoice and pricing of suppliers When coding invoice look at price, compare to past invoice, check & evaluate price per pound Coaches & Develops Teaches kitchen staff the DIGNITY of WORK Value each other and contribution to the team. Understand their long term goals. Holds themselves and others accountable No excuses. Inspect checklists daily. See it, Own it, Do it. Ensures adequate staffing levels at all times Proper balance of guest needs and goals of business. Lead the shift. Creates a positive and supportive environment of teamwork Tough & Fair, Discipline, feedback, praise to each team member. Has done each job. Effectively sources and selects kitchen staff Hire the best, uses interview format and questions. Recruits. Coaches, tests and certifies staff with documented training Training is a daily priority, uses training tools, book and quizzes staff. Manages Self Acts with INTEGRITY and HONESTY Telling the truth is the right thing to do. Takes ownership of performance and admits mistakes Admits mistakes and works to make amends. Accepts feedback from supervisor. Adapts quickly to change Embrace change and supports corporate decisions. Follows through on commitments Builds trust by actions matching words. Maintains a professional image Appearance, uniform, attitude, composure. Maintains composure Never shows stress in front of a guest. Calm in the storm. Has a sense of urgency Do it now. No procrastination. Communication Clearly communicates expectations to team Be specific with your directions – verbally, written & deeds. Documents vital information in the manager’s Redbook Detailed and accurate notes, on people, products & place. Listens actively Listen to learn, if not sure, repeat what you heard. Promptly and consistently shares relevant information Full disclosure, no hidden or half-truths. Provides daily feedback and coaching to the team Observe behaviors to give both developmental & positive directions Takes appropriate action to address poor performance Don’t avoid confrontation, re-direct immediately with training/coaching. Creates Teamwork Recognizes and rewards superior performance Maintains excellent working knowledge of all positions and points out role model team members. Builds trust and respect Every relationship is built on trust, do what you say. Treats people fairly and consistently Fair is not “the same”, consistency is the key. Values employee contributions Set goals with staff, uses team members in their area of strength. Hands on approach to training Set the highest standards during their training Daily pre-shift meetings Set expectations, focus and daily cleaning before the shift starts. Manages the Facility Guarantees a high level of cleanliness throughout the restaurant Looks for detail cleaning, assigns projects at the start of the shift, and uses systems. Ensures that all Health Department standards are exceeded Labeling, proper temperatures, cleanliness, washing hands, sanitation, chemical awareness. Follow and teaches all safety and security procedures Proper lifting techniques, non-skid shoes, cut gloves, knife skills, gloves. ServSafe certified and follows guidelines Ready to eat food handles properly, storage cooked above raw, etc. Follows all WaterStreet’s policies ensuring a positive environment for our guests A well maintained physical plant, clean, safe and welcoming. Inside and outside. Time Management and Planning Organizes work and schedules so that objectives are meet Nothing is left undone, work the plan, plan the work. Deadlines are met Plans so reports, tasks, schedules and duties are timely Daily, weekly & Period, checklists are completed Inspect, follow up and make above 90% on score Effectively delegates and follows up on staff Teach and train others, uses inspection as a way to provide feedback Prepares ahead for Holidays, busy times and slow times Thinks about the future, impact on business, and makes a plan. Plans for interruptions and problems to occur How you manage the challenges defines your leadership. Solves Problems Proactively Makes tough decisions Provides solutions, does not shuffle problems to others. Resolves conflict and makes appropriate choices Mediates and explains decision. Identifies ways to improve the reoccurring complaints Cure the disease, not the symptoms. Follows up on guest complaints Sees each complaint as an opportunity to win a long term guest. Respond/ resolve. Achieves goals within Waterstreet’s values and guidelines No short cuts, do it right the first time, and honor the concept. Addresses and fixes potential and reoccurring problems Look for ways to improve the business. Financial Accountability Utilizes daily, weekly and period disciplines to ensure positive financial results Par levels, prep levels, recipes, inventories, order guides, portioning, pricing, costs, etc. Practices, teaches and enforces all WaterStreet’s policies and procedures Knows the policies, stays current with changes, implements new policies with support. Understands the P&L and utilizes all resources to improve costs Aloha reports, Product mix, Sysco inventory costs, and Period statement. Upholds all Federal, State and city laws within the restaurant Health Dept, Fire Dept, OSHA, MSDS sheets, Dept of Labor, Civil Rights Ensures proper portioning and pricing Proper weights for the correct amount of money. Never cheat the guest. Secures SeaCo property, and locks all valuables Keep locks, LOCKED. Don’t give out keys. Sales Delivers Waterstreet’s promise of QUALITY People come for the FOOD, and return if delivered consistently. Builds a caring team with an attitude of service Polite manners, that Accommodates guests requests Give options, explain options, and be reasonable. Actively turns guest complaints into a positive Listen, Apologize, Repair, Thank Professionally promotes the restaurant Remember you represent the restaurant, even away from the building. Active involvement in the COMMUNITY Be a good neighbor; get to know your guests, support corporate civic causes. #J-18808-Ljbffr