Executive Chef, The Third Floor

Executive Chef

The Executive Chef is responsible for all culinary activities at the Third Floor located inside the Jay Hotel in the Financial District of San Francisco. The Executive Chef is accountable for meeting ORG food quality standards and financial goals. The primary responsibilities include assigning tasks and priorities, coordinating resources, and controlling operating expenses. The Executive Chef is also responsible for the overall management, development, and training of back of house staff and ensures that all government health regulations, industrial safety standards, corporate and departmental policies.

Essential Functions include but may not be limited to:

• Make daily, regular inspections of property to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, receiving areas, storage areas, and all kitchen equipment
• Oversee product purchasing and manage culinary budget and cost of goods sold
• Develop recipes, plan menus, and design plate presentations
• Assist kitchen staff with food prep and creation
• Coordinate tasks for each back of house position and lead daily post and/or pre-shift lineups
• Assist in special function menu planning
• Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
• Delegate as appropriate to develop sous chefs to accept responsibility and meet clearly defined goals and objectives
• Ensures compliance with food handling and sanitation standards
• Interacts with guests to obtain feedback on food quality, presentation and service levels
• Interacts with press and marketing as needed
• Ensure sufficient staffing levels are scheduled to accommodate business demands
• Review weekly schedules to meet forecast and budget
• Attend the required meetings and other administrative sessions
• Ensures disciplinary procedures and documentation are completed according to ORG policies

Requirements:

• 3+ years as an Executive Chef and/or relevant education and/or experience
• Progressive experience in full service dining food production
• Be able to stand, walk, and bend for long periods of time throughout the day
• Be able to lift up to 50 lbs
• Strong knowledge of back of the house systems, ordering, and inventory
• Strong knowledge of local, state, and federal food sanitation regulations
• Strong knowledge of current and future food trends
• Excellent communication skills
• Ability to meet deadlines

Work Environment:

This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.

Physical Demands:

The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The employee is occasionally required to stoop, kneel, crouch, or crawl.

The employee must be able to lift and/or move up to 50 pounds, be able to work in a sitting position for long periods of time.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. We consider qualified applicants with criminal histories in a manner consistent with the San Francisco Fair Chance Ordinance.