Executive Chef

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 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 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 #J-18808-Ljbffr