Executive Chef New Restaurant Opening

Job Description

Job Description

Executive Chef

Objective

To lead kitchen staff and subsequent employees of PHHG to deliver a high level of food quality to each guest whether choosing to dine with us. To operate with a strong code of ethics and be an example of our company’s values. The Executive Chef is to be responsible for the below items, but not limited to, based on the General Manager’s discretion.  

Primary Responsibilities

• Guest food quality through adherence to recipes
• Involved in the hiring of cooks and dishwashers with General Manager
• Ensure proper training of cooks and dishwashers with General Manager
• Review weekly schedules that adheres to forecast and budget with General Manager
• Prep list (based on p-mix) are used as a tool to better drive food quality and minimize waste 
• Weekly food quality related pre-shift topics presented to management team in weekly meeting
• Shift execution within company guidelines for ticket times and recipe adherence
• Line check and Daily demos completed by appropriate times
• Maintain high level of food safety by upholding shelf life, labeling and rotation procedures
• Weekly food inventory completed by appropriate times
• Use variance report to monitor and eliminate waste
• Weekly food & supply ordering completed with P-Mix
• Utilization of purchase tracker for ordering food & supplies
• Utilization of on hands for ordering food & supplies to ensure not 86’ing product
• Weekly food & supply invoices and checks completed by appropriate times
• Maintain food cost at or below company budget
• Maintain high level of sanitation by adhering to PHHG cleaning calendar