Chef

Acme Hospitality Chef Position

Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy.

Position Summary

As the Chef you are responsible for all kitchen operations, including food, financial and BOH team members as they relate to the needs of the business. The chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards. This is a 50 plus-hour a week position over 5 shifts, which involve weekends and holidays, particularly during the peak season.

Team Member Qualities

• A strong and committed work ethic with an ever-present enthusiasm.
• A passion for work and knowledge of food and beverage.
• Someone who can lead and takes pride in teaching others.
• Someone who is honest and has integrity.
• Ability to multitask under pressure with a smile.
• A true team player, proactive and always going above and beyond.
• An eye for detail, cleanliness and organization.
• Someone who is humble and always willing to learn and get better.
• Someone who has the ability to make appropriate decisions in adverse situations.
• Ability to question, bring ideas to the table, and desire to make changes to be the best we can be.

The Overall Role of the Chef Is To:

• Support the front of house management in running all BOH aspects of the restaurant.
• Increase overall sales and profitability and exceed budgeted financial benchmarks.
• BE a dynamic leader and role model of the restaurant.
• Maintain a level of professionalism that proudly reflects the Acme brand.
• Maintain a positive and respectful work environment at all times.
• Hire qualified team members who reflect our brand.
• Lead, train, motivate and mentor all team members.
• Maintain a positive relationship and establish open lines of communication between BOH and FOH.
• Maintain cleanliness, safety, and organization of the kitchen.
• Set the tone for the staff every shift for service.
• Follow all Acme systems and policies.
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies.

Specific Job Responsibilities and Tasks

Financials:

• As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales and budgets. All financials are driven by weekly Ops statement in CTUIT.
• Ensure Ops statement is accurate.
• Take an active role to meet the financial goals of all F&B operations by working closely with the Front of House Management and Director of Operations.
• Meet and exceed sales goals.
• Meet and exceed overall BOH labor cost.
• Meet and exceed overall food cost.
• Comp review and accountability.
• Ensure proper coding and scanning of all food and paper good invoices in accordance with the chart of accounts.
• Monthly PMIX evaluation.

Food Quality & Menu Planning:

• The chef's job is to ensure that all food and beverage is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards.
• It is the Chef's responsibility to maintain core recipes, develop brunch, lunch and dinner menus in keeping with the concept with emphasis on seasonality, quality, sustainability, and local Farmer's markets.
• Create, cost and provide descriptions for seasonal recipes and daily specials.
• Maintain and update recipe books and ensure accessibility to team members.
• Routinely taste food items to ensure consistency and conformance to recipes and standards of appearance.
• Ensure every plate leaving the kitchen is properly executed, seasoned and visibly appealing.
• Constantly evaluate the menu and food for quality and consistency.
• Create and maintain FOH menu descriptions.
• Ensure food modules are accurate and up to date with Front of House Management.
• Ensure food plating is consistent with the food module.
• Ensure portion control.
• Manage all food borne Illness complaints in conjunction with Front of House Management and Director of Operations to company policy.
• Manage new changes, including new menu rollouts.

Kitchen Management:

• As chef you are entirely responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all BOH stations.

Purchases, Inventory, and Pricing:

• Coordinate all BOH purchases with proper systems and checklists.
• Maintain accurate and appropriate food inventory levels.
• Control food costs by maintaining prep sheets, storage and waste log procedures.
• Conduct weekly food inventories.
• Ensure weekly food prices are being updated on inventory sheets.
• Ensure we are purchasing from approved vendors.
• Review weekly price sheets from vendors and verify proper pricing on invoices.
• Hold vendors accountable for highest standards of quality and pricing.

Daily Operations:

• Properly checking in orders for quality, accuracy and missing items.
• Properly storing deliveries to health department requirements.
• Coordinate all daily prep needs with proper systems and checklists.
• Ensure all proper holding and cooling procedures are in place.
• Ensure we are 100% health department compliant.
• Maintain a clean and organized kitchen.
• Ensure BOH team maintain and execute proper par levels.
• Ensure daily line checks are conducted with the management team for taste, temperature and accuracy.
• Use daily kitchen checklists, forms and CTUIT manager log to communicate with the management team.
• Work with FOH managers to execute menu changes, specials and price changes.
• Communicate BOH issues that may affect service and inform the FOH team of any shortages in a timely manner.

Staff and Scheduling:

• As chef, you are responsible for staffing all BOH positions of the business.
• Maintain proper staff levels with team members who are best suited to represent the brand.
• Ensure proper coverage is in place according to business volumes for each area of the kitchen.
• Interview and be the final say in hiring all BOH team members.
• Ensure completion and review of all schedules in CTUIT weekly.
• Develop labor forecasts for the BOH team with the Director of Operations.

Training/Initial & Ongoing:

• As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side-by-side development is at the core of our brand, and is essential to our restaurants executing at a consistent high level.
• Maintain all appropriate training materials pertaining to production of food and company polices.
• Train cooks and BOH employees to follow recipes and food production principles on all menu items.
• Train entire BOH staff on health department compliance and all daily kitchen operating systems including checklists and forms.
• Train, mentor and inspire sous chefs and all BOH team members.
• Educate FOH team in daily specials, product awareness and cultivate long-term food knowledge.
• Lead by example and motivated through positive reinforcement.
• Follow designated training schedules to ensure successful learning.
• Attend quarterly service meetings to educate and motivate team members.

State of the Restaurant: