Executive Chef - BOA Steakhouse Scottsdale

Executive Chef - BOA Steakhouse Scottsdale Scottsdale, AZ Full-time Description BOA Steakhouse is now hiring an EXECUTIVE CHEF to lead our culinary team in Scottsdale! BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Scottsdale. An Executive Chef is a highly skilled professional cook who oversees the kitchen operations, supervises the kitchen staff and ensures that all food production workers perform their duties in accordance with the standards established by the company. This position is responsible for the food that comes out of a kitchen, from conception to execution. The Executive Chef creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

Direct staffing, training, and evaluation of kitchen employees in accordance with our policies and procedures Teach proper cooking techniques to guarantee that all guests receive outstanding food products made per our restaurant specifications and standards Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits Manage training for the Chef de Cuisine to ensure the development of their leadership and culinary skills Plan and coordinate daily menus and continuously work to fine-tune recipe specifications Assist in the ongoing development of the culinary quality of our seafood, menus and recipes while maintaining and developing unit core recipe program Oversee purchasing of food and related items including finding sources for new products Ensure that all food and beverage products meet company standards and specifications Responsible for food and labor costs and other related restaurant expenses Maintain a clean and safe work environment through timely repair and upkeep Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork Collaborate closely with the General Manager to achieve financial success and to drive a standard of excellence Expected to continue self-education of food trends through networking, books and periodicals Create a positive work environment for our employees through friendly, caring and professional communication Embody and deliver on exceptional service and hospitality

QUALIFICATIONS

3 to 5 years’ experience as an Executive Chef in a high-volume upscale restaurant. Possess a strong familiarity with food service regulations and proper food handling procedures Must be twenty-one (21) years of age or older Completion of a post-secondary culinary arts program Strong operational skills and impeccably high standards of service Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Must be able to communicate clearly and effectively with employees, dining room staff and guests Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems Must have a valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire. Ability to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Be able to frequently stoop, kneel, or crouch. Must be able to lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond. #J-18808-Ljbffr Innovative Dining Group