Executive Chef Steakhouse - Full Time

Executive Chef

The Executive Chef is responsible for all aspects of the management of the commissary kitchen operations. The Executive Chef provides direction and leadership for the Commissary Sous Chef, Commissary Assistant Chef and the Commissary culinary team consistent with the NFP brand. The candidate is responsible for leading the team to achieve the operational and financial goals of the department; maintaining recipe, inventory and supply management for the kitchens; overall cost controls; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with NFP service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance with company policies and procedures.

In this role, you will work Wednesdays through Sundays from noon to 9:30pm. Your off days will be Mondays and Tuesdays.

Principal Duties & Responsibilities

• Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.
• Represent the commissary kitchens in divisional, property or corporate meetings.
• Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs.
• Maintain the highest standards of health, sanitation and cleanliness within all areas of the kitchens.
• Responsible for completion of all company compliance training by the commissary kitchen staff.
• Manages Human Resources responsibilities for commissary kitchens to include, creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
• Interacts with internal/external guests to ensure satisfaction and product quality.
• Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action.
• Collaborate with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality.
• Maintains excellent knowledge of property's food & beverage products, menu items and equipment used to perform duties.

Requirements

Performs other job-related duties as requested

Proof of eligibility to work in the United States

Education

• Bachelor's Degree Preferred

Work Experience

• 2+ Years of Prior Relevant Experience Required

Additional Requirements

• Previous experience managing employees under a collective bargaining agreement. Preferred
• Previous experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant. Preferred

Knowledges, Skills and Abilities

• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs.
• Strong overall knowledge of menu preparation and presentation.
• Excellent interpersonal skills to deal effectively with guests, management, employees and other outside contacts.
• Excellent customer service skills.
• Able to lead and mentor a team.
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.
• Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.