Executive Chef

Description:
This position is responsible for ensuring the quality, cleanliness, service, profitability and the efficient operation of the kitchen.

Reports to:
• Restaurant General Manager

Daily Responsibilities:
• Communicates with Assistant Managers and restaurant staff of operational issues concerning the quality of service, cleanliness and efficient operations
• Ensures the timeliness of back of the house related financial and operational deadlines
• Monitors the profitability of the restaurant operations and acts upon deficiencies
• Identifies areas of need within the operation and corrects problems
• Assists in the development of all staff members to ready themselves and the company for future growth
• Hosts quarterly staff meetings within their area of responsibility
• Ensures all marketing responsibilities, deadlines and new programs are completed and in effect
• Performs monthly inventory within their area of responsibility
• Ensures the overall positive morale of the operation's staff
• Interviews every potential staff member in their area of responsibility within a multiple interview process
• Monitors the completion of and adherence to staff training program
• Ensures the safety and security of the restaurant and its staff by enforcing the safety and security procedures of the company
• Ensures proper ordering, receiving and handling of all food and restaurant supplies
• Ensures proper inventory level of all food and restaurant supplies
• All guests and staff members must be treated with dignity and respect

Requirements:
The following is a list of your job requirements.
• All Employees are required to be available on Sundays on a rotating basis.
• Monday availability is preferred
• No visible piercings other than ears
• No visible tattoos for service staff which are macabre, violent, or distasteful.
• Adhere to all safety, sanitation, and administrative procedures
• Ability to maintain a positive and professional demeanor while working in a loud, high volume environment
• Must be able to work in temperatures which could vary greatly from different sections of the restaurant
• Prepared to conduct weekly cleaning and maintenance duties
• Prepared and in your workplace at the scheduled time
• Answer telephone to provide callers with directions, hours of operation, to go orders, etc.
• Answer questions guests have regarding our products or services
• Comply with all state and federal law regarding serving alcohol
• Maintain proper sanitation standards and keep product stored and prepared in safe temperature zones
• Clean and sanitize equipment, utensils, and counter tops following standard procedures to ensure sanitized drinking and eating surfaces
• Able to bend at the waist and lift items up to 50 lbs. to waist level
• Must be able to move items up to 30 lbs. for distances of up to 25 feet.
• Able to remain standing and active for an 8 to 12 hour shift. This could include going up and down stairs

Additional Info:
Executive Chef Dress Code:
• Clean and pressed kitchen T-shirt
• Thermometer.
• Sharpie
• Capital Ale House hat faced forward worn with no other visible head covering.
• Black pants or kitchen checks.
• Sturdy closed toe non-slip shoes
• Socks
• Clean shaven or beards and mustaches neatly trimmed
• No jewelry other than a wedding band and earrings are allowed.
• If artificial fingernails or fingernail polish is worn food handlers must wear gloves at all times while preparing food.