Executive Chef of the Art and Soul Restaurant

Job Description

Job Description

Join the award-winning Art and Soul restaurant as its new Executive Chef.

Art and Soul keeps its legacy alive with a menu that introduces an original take on seasonal, locally-sourced dishes from the Chesapeake Bay watershed communities and the diverse cuisines that influence modern-American food today. Our patio is ideal for al fresco dining under the Capitol Hill dome while our inspiring interior offers great conversation pieces for both intimate dinners and private events.

As the Executive Chef of Art and Soul, you will enjoy these benefits:

• Medical, Dental and Vision Insurance
• 401K with a company match
• Paid Vacation Time Off 
• Paid Sick Time Off 
• Short and Long term disability Insurance
• Life Insurance
• Parking
• Company Cell Phone

Position Overview:

The Executive Chef is responsible for all food, planning, preparation, production and control for Art and Soul, DECK 11 and banquet facilities. Coordinates activities of and directs training of Sous chefs, cooks, and other kitchen workers engaged in preparing and cooking foods. Ensures an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

Major Duties & Responsibilities:

• Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes.

• Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to):
  • Planning or participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus.
  • Estimating food consumption and purchasing or requisitioning foods and kitchen supplies.
  • Reviewing menus, analyzing recipes, determining food, labor, and overhead costs, and assigning prices to menu items.
  • Directing food apportionment policy to control costs.
  • Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production.
• Uses several different computer applications to communicate, generate information, analyze data and place orders (including but not limited to):
  • Tracking sales and costs.
  • Purchasing of food and supplies.
  • Tracking labor and scheduling
• Ensures that entire kitchen is maintained and cleaned (including but not limited to):
  • Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly
  • Communicating with the Maintenance Department
  • Checking all storage areas are maintained.
  • Confirming all equipment is maintained and functioning properly and when necessary take appropriate action
• Devises special dishes and develops recipes.
• Oversees and actively participates in activities within all ‘back of the house’ areas (including but not limited to):
  • Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests.
  • inspecting kitchen preparation stations for proper set up, neatness and cleanliness.
  • Demonstrating proper food handling and sanitation techniques.
  • Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
  • Testing cooked foods by tasting and smelling those.
  • Ensuring foods are stored and kept at proper holding temperatures, through the use of thermometers.
  • Driving the Customer Relations Management system by ensuring that all such orders are handled correctly. Addressing guest complaints concerning food.
  • Confirming all food items leaving the kitchen meet set standards expediting food service.

• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement.
• Maintain working rapport with all hotel staff for efficient operation and service to the customer.
• Organize and conduct meetings with the culinary team in accordance to YOTEL DC guidelines.
• Assists in the maintaining of employee and office files.
• Document all incidents and accidents in accordance with reporting procedures.
• Investigate policy violations and issue corrective actions in conjunction with Human Resources when necessary.
• Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
• Audit food storeroom items and direct items to maintain consistent quality products that endure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout the kitchen(s) including walk-in and reach-in boxes.
• Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Meet with the Stewarding Team to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Has knowledge of and assist in all emergency procedures as required. Inspects establishment, supervises workers to ensure compliance with occupational, health and safety standards.