Executive Chef - Gjelina NY

Executive Chef – Gjelina NY Annual Salary range: $100,000.00 – $120,000.00 Position Summary The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. The role includes supervising all kitchen areas to maintain consistent, high‑quality products, personally performing culinary tasks while leading staff, and managing all food‑related functions. General Attributes To maintain product quality above all else, putting customer satisfaction over profit. To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with managers and colleagues. To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans. To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge. To be flexible, responding quickly and positively to changing environments. To maintain high team focus by strong leadership, showing cooperation, and supporting colleagues in the pursuit of department goals. Essential Duties and Responsibilities Kitchen management and reporting on all restaurants as specified by senior management. Plan regular and modified menus according to established guidelines. Follow standardized recipes, portioning, and presentation standards; complete production worksheets and waste logs; taste completed meals to ensure quality. Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation. Ensure dishes are prepared to recipes and consistency maintained for all orders. Create, innovate, and introduce new menus and menu descriptions; maintain an evolving recipe archive. Standardize recipes, initiate research, and maintain kitchen specifications, cooking procedure sheets, build‑up and spreadsheets. Develop manuals in liaison with operations. Responsible for vendor development, equipment sourcing, and raw material finalization. Augment production capacity when required and maintain quality controls consistently. Coordinate with purchasing to maintain ingredient and product lists. Organize staff, allocate resources, execute controls, and maintain efficient MIS in kitchen operations. Prioritize F&B controls, ensuring product and equipment quality and keeping food costs minimal. Assist management in developing new concepts and seasonal menus. Interact with guests to obtain feedback on product quality and service levels; handle guest problems and complaints. Recommend succession planning to the Executive Chef. Accurately cost and review recipes and product yields regularly. Maintain sufficient food stock levels and associate dining services. Ensure chefs wear clean, tidy uniforms and present themselves appropriately to guests. Ensure safe use and maintenance of all food preparation equipment. Keep culinary operations manuals prepared and updated. Adhere strictly to the department’s operational budgets. Maintain a consistent first‑class product of the highest quality while adhering to operational deadlines. Plan, schedule, manage, lead and direct department operations; coach and lead the sous and kitchen team. Implement company and department initiatives through action plans and instruction of the team. Consistently monitor staffing levels; review operations to identify problems and improvement opportunities. Develop and implement a positive learning environment and supportive training culture. Analyze reports to address trends and issues in department performance. Plan and control daily labor schedules and payroll processing; adjust weekly scheduling to control labor costs. Purchase according to weekly budgets and forecasts to maintain target food cost. Manage food, labor, and operational costs, including payroll, purchasing, menu costing, and inventory. Guide the kitchen to meet financial goals. Train receiving team and monitor receiving. Guide and develop sous chefs in their leadership capacities. Develop SOPs to ensure quality and efficiency. Communicate effectively with peers, management, line, and FOH employees. Conduct and attend meetings (daily line‑up, chef’s meetings, staff meetings, department meetings). Assist with staff evaluations (training, 90‑day, annual) and establish development and performance goals. Hire kitchen supervisors and line‑level staff; ensure hiring, disciplinary, and separation standards follow company guidelines. Supervise ServSafe practices; manage opening and closing procedures; maintain sanitation and HACCP documentation. Ensure all staff have current food handler cards and maintain records. Maintain cleanliness of the kitchen and storage areas; follow the code of conduct. Ensure compliance with labor laws, policies, and procedures. Occasionally prepare food for photoshoots, media, and promotion. Respond to texts and emails at least twice a day on workdays; screen incoming messages for emergencies on days off. Create special menus for holidays, private bookings, and events. May participate in charitable and philanthropic efforts. Utilize human resources for conflict resolution and risk management. Perform other duties and responsibilities as required or requested by management. Supervisory Responsibilities The Executive Chef leads and supervises sous chefs, kitchen managers, and line cooks, overseeing the department’s overall direction, coordination, and evaluation. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; ensuring meal and rest periods; appraising performance; rewarding and disciplining staff; addressing complaints; and resolving problems. Qualifications / Requirements Qualification from a culinary school. 5+ years of experience in a similar position. In‑depth knowledge of food principles and best practices. Passion for creating incredible food that delights and attracts customers. Manager ServSafe certified. Advanced understanding of professional cooking and baking skills. Ability to give and receive direction and delegate. Manage and cultivate a team environment. Work calmly and effectively under pressure. Problem‑solving abilities; self‑motivated and organized. Leadership skills with the ability to coach and mentor staff. Demonstrates good judgment, integrity, trust, ethics, and values. Excellent communication skills (English and Spanish a plus, but not required). Good understanding and ease with Microsoft Office. Must be available to work a flexible schedule, including evenings, weekend shifts, and holidays. Strong written and verbal communication skills. Ability to use discretion and provide direction to the team. Must thrive in a fast‑paced environment. Strong work ethic, trust, integrity, and accountability. Exceptional time management and organizational skills. Ability to provide exceptional guest service that exceeds expectations. Ability to exercise independent judgment. Detail‑ and action‑oriented. Must follow all safety, health, and sanitation procedures. The Company is an Equal Opportunity Employer; reasonable accommodations may be made as needed. Physical Demands The role requires standing and walking for long periods; regularly lifting 25‑35 pounds and occasionally 45‑50 pounds. The candidate must operate restaurant equipment (dough machine, ovens, fryers, knives, pots and pans) and perform repetitive tasks involving hands, arms, and shoulders. Vision acuity, hearing, and safe use of cleaning solutions are required. Work Environment The work environment is moderate to noisy, with wet, hot/cold, slippery, or humid conditions. The employee may be exposed to high levels of heat, steam, fumes, and dirty, hot, or hot-food surfaces. Equal Opportunity Employer We are an Equal Opportunity Employer. Gjelina Group fosters a climate of purposeful inclusion where all can feel affirmed, safe, valued, and given the opportunity to thrive. We appreciate diversity in all forms, including differences in sex, age, race, ethnicity, national origin, disability, gender identity, sexual orientation, and more. The Company is an Equal Opportunity Employer; reasonable accommodations may be made as needed. #J-18808-Ljbffr Gjelina Group