Brio-Executive Chef

When you walk into one of our restaurants, you are met with a warm smile and the promise of an amazing Italian meal! Our menu features fresh, prepared-to-order classic dishes from regional Italian recipes and the ambiance mirrors that of a lively family gathering. The common ingredient that creates our comforting Guest environment is the wonderful family, just like we nurture our dishes, we nurture our family members. We want YOU to be one of our key ingredients! Position Goals & Responsibilities Create lifetime guests by delivering uncompromising quality service... to each guest... at each meal... each and every day. Ensures the highest level of food quality and consistency in an environment that is clean, safe, profitable, and fun. Leads the chef family in the preparation of great tasting Italian food. Responsible for operational efficiency and EBITDA of all back of house functions. Hires the best BOH employees. Trains and retains new and experienced employees and consistently develops their skills in cooking, food preparation, safety and sanitation. G as the employer of choice. Successful Results GUEST FOCUS – Creating lifetime guests measured by great review tracker and guest feedback results related to food. FAMILY MEMBER FOCUS – Effectiveness in training as measured by employee feedback. High retention and satisfaction in the back of the house. High retention and satisfaction of chefs. FINANCIAL FOCUS – Achieves financial results that meet or exceed company and unit goals as measured by food cost, labor, and training costs. Specific Position Responsibilities Guest Focus Sets and maintains standards within the BOH in order to continually improve the execution and production of great tasting Italian food. Seeks out and utilizes food related review tracker and guest feedback results and takes the appropriate actions to continually improve guest satisfaction and overall food quality. Ensures all BOH opening and closing duties are performed according to BBRG daily standards, ensuring all stations in the kitchen are ready and that the appearance and hygiene of all BOH employees meet BBRG standards. Ensures all employees are on time and ready to begin their shift. Using NBO to ensure ordering, preparation, and stocking match projected guest counts. Directs and coaches managers and employees during food production and line set up to ensure all recipes and procedures are followed consistently. Conducts regular menu tastings to ensure correct flavors, appearance and consistency, and texture. Conducts or delegates the line check to ensure all food, equipment, and personnel are safe and ready, including checking that proper tools and measures are in place, rotation standards are followed and adequate inventory levels of prepared and thawed food needed for the upcoming meal are ready. Ensures safety, sanitation, and security policies are followed at all times and provides regular employee, manager, and chef training in these areas. Conducts BOH pre-shifts and participates in FOH pre-shifts. Family Member Focus Sources, interviews and selects outstanding BOH employees and ensures all employees adhere to BBRG work attire standards. Develops the chef team and staff through ongoing written and verbal feedback and one on one coaching. Provides training, cross-training and development for new and experienced BOH employees. Selects trains and develops confident certified trainers and utilizes all current training materials and programs on a consistent basis. Ensures all BOH performance reviews and employee performance counseling and coaching happen on a timely basis. Adheres to BBRG guidelines in starting wages and raise guidelines. Ensures all recipes and procedures are updated and communicated to the entire management team and staff. Works closely with the entire management team and staff to ensure high-quality food is served at all times. Financial Focus Ensures the scheduling and management of employee time and workload to ensure high-quality food, lifetime guests, and labor costs at or below budget. Develops and implements solutions to control waste and food costs using NBO. Conduct or delegates inventories. Orders food, BOH products, and supplies based on real usage and accurate forecasts. Receives product ensuring accuracy and correctness of product, specifications, amounts, temperatures, and condition of the product. Ensures proper and timely storage of all goods received and rotates products using FIFO. Performs regular updates to NBO to ensure the production of high-quality fresh food and to achieve efficiency/waste goals. Demonstrates strong teamwork with all management family members creates lifetime guests resulting in sales increases and EBITDA. Leadership Driven Demonstrates, and models an understanding of, a passion for, and a belief in the BBRG Mission statement. Participates in an effective, productive, and motivational manager meeting on a weekly basis. Holds managers and chefs and staff accountable for excellent results and fosters an environment of open clear two-way communication through the use of honesty and integrity. Provides feedback on performance and offers training or retraining to improve performance. When performance does not meet BBRG standards are willing to take the appropriate action. Demonstrates practical knowledge, problem-solving, and decision-making skills. Ensures that our managers, chefs, and staff have the tools to do their job correctly. Creates a fun, rewarding and professional environment that positions BBR #J-18808-Ljbffr Bravo Brio Restaurants