Executive Chef

Executive Chef

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation.

Competitive Salary

Pay to Play Performance Plan

Great Benefit Packages

Requirements include:

• Participating in staffing responsibilities, including hiring, training, scheduling, and terminating
• Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste
• Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality
• Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion
• Delivering excellent customer service including personally greeting and seating guests
• Resolving complaints from customers in a polite, effective, and friendly manner
• Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law
• Maintain, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations
• Providing regular, accurate, computerized reports of operations to executive management
• Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume
• Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
• Develop initiatives and incentives to build sales, profitability and guest counts
• Collaborating with sales and executive team to promote, book, and host public and private events
• Adhering to and enforce all applicable local, state and federal laws, rules, and regulations
• Performing other work-related duties as assigned

Physical Requirements and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.

Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.