Executive Chef

Job Description

Job Description

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Responsibilities

o Monitor sanitation practices to ensure that employees follow standards and regulations.

o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

o Check the quality of raw or cooked food products to ensure that standards are met.

o Check and maintain proper food holding and refrigeration temperature control points.

o Estimate amounts and costs of required supplies, such as food and ingredients.

o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

o Instruct FOH and BOH in the preparation, cooking, garnishing, or presentation of food.

o Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.

o Supervise or coordinate activities of cooks or workers engaged in food preparation.

o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

o Inspect supplies, equipment, or work areas to ensure conformance to established standards.

o Order or requisition food, equipment, or other supplies needed to ensure efficient operation.

o Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

o Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

o Determine production schedules and staff requirements necessary to ensure timely delivery of services.

o Check the quantity and quality of received products.

o Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.

o Coordinate planning, budgeting, or purchasing for all the food operations.

o Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

o Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

o Meet with sales representatives to negotiate prices or order supplies.

o Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

o Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

o Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

o Provide orientation of company and department rules, policies and procedures to new kitchen employees.

o Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

o Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.

o Demonstrate new cooking techniques or equipment to staff.

o Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

o Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.

o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

o Attend all scheduled employee meetings and offers suggestions for improvement.

o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Requirements

o Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter

o At least 1-2 years’ experience in a similar capacity

o Able to communicate effectively with managers, kitchen and dining room personnel, and guests

o Ability to perform basic math calculations and understand fundamental accounting principles

o Previous experience in reviewing PLs and creating and meeting budgets

o Able to reach, bend, stoop and frequently lift up to 30 pounds, occasionally 50 pounds

o Able to carry trays up to 40 pounds frequently

o Able to frequently twist frequently with up to 20 pounds

o Able to safely maneuver and walk through equipment and the kitchen

o Valid ServSafe certification or plan to receive within 3-months from hire date

o Able to work in a standing position for long periods of time (up to 9 hours)

o Ability to work a flexible schedule to include days, evenings, weekends and holidays; up to 55-hours a week

o Must be eligible to work in the United States

Benefits
Paid Time Off (PTO)###Health Insurance###Dental Insurance###Vision Insurance###Life Insurance###Disability Insurance###Hands on Training###Tuition Reimbursement###Career Growth Opportunities###Retirement Plan###Employee Rewards Program###Pet Insurance###Bonus Programs###