Executive Chef

HOFBRAUHAUS CLEVELAND - EXECUTIVE CHEF POSITION Become a part of our team at Hofbrauhaus Cleveland and take pride in providing exceptional service to every guest! We are looking for friendly, professional help. As the Executive Chef, you will ensure the highest quality food is served at all times. The Executive Chef will have active participation in all phases of hot and cold cuisine, including professionally leading the appropriate personnel in order to prepare qualitatively perfect meals for sale. Tasks and Responsibilities: · Fundamentals: Basic execution of tasks according to the following prerequisites: Guest-oriented (short waiting times, high quality, attractiveness of presentation, preparation and storage) Cost-oriented Proper sequence Responsibility for the kitchen, pretzel baking station, scullery, storerooms, cold-storage and deep-freezer areas Guarantee of constant frequency and guest-oriented dealings with physical resources and aids Responsibility for cleanliness and hygiene in his/her area Preparation: Of meal plans Of special menus Of set menus or buffets (banquet cuisine) Participation in finding the assortment of optional items under consideration of variety, seasonality, popularity, national customs and the price class mix Produce purchasing: Ordering of food and resources based on demand and with the help of planning lists Purchasing fresh products locally Product delivery (food and physical resources): Control of the complete and undamaged delivery of products in accordance with the purchase order Inventory responsibility, i.e. implementation (for the kitchen area) of (can be delegated to other kitchen staff): Weekly or monthly inventory Control of inventory reserves Product ordering under consideration of stock, guest frequency planning, order rhythms and delivery period Product storage: Responsibility for the product storage in cooperation with the storeroom/warehouse team; storage sites included in the responsibility are dry storage, cold-storage and deep-freezer Guaranteeing flawless intermediate storage as well as economical, leftover-free consumption Separate storage of food and physical resources Storage according to the “first-in/first-out: principle Furthermore, responsibility for: Compliance with HBA specifications (e.g. mandatory items) Control; if necessary, correction of temperature, lighting, humidity (dryness), aeration and ventilation Responsibility for: The production, regeneration, hot-keeping periods and handing out the products to service employees in accordance with the specifications The production, regeneration and handing out of products in the pretzel baking station in keeping with the specifications Handing out meals to the service employees based on employee meal policy Monitoring the preparation Monitoring the portioning and an attractive preparation method The preparation for handing out the products for take-away Cost estimating the item as a basis for the sales pricing in agreement with the operational management Preparation and adaptation of appropriate, standardized recipes · Sales/marketing: Responsibility for a functional and efficient distribution of meals in all areas Constant observation of the market and its development in order to be able to recognize and incorporate trends in due time Instruction of the kitchen personnel regarding execution of guidelines (e.g. provide processing instructions) Planning, control and supervision of personnel utilization under consideration of the managerial specification and the anticipated guest volume (duty roster preparation, vacation arrangement) Control of the presence and daily employee working hours React to changes in the availability of employees In the event of personnel absence in one’s own area of responsibility, temporary assumption of activity in order to maintain the business operation Responsibility for employee development, training and schooling Coordination of duty and vacation planning in his/her area Responsible for reviews of personnel Conducting job interviews and making personnel decisions Continue personal continuing education Occasional (ideally, every two years or at the request of HBA) “activity refresher course” in Germany in order to maintain the individuality of the Bavarian taste. Supervises the record keeping of all required documentation set forth by the U.S. Health department guidelines. · Participates in recycling, waste reduction, and energy and water conservation. Qualifications / Physical Requirements: · Promotes team spirit and works collaboratively to achieve team goals · Dedicated to exceeding quality standards and providing products and services of the highest caliber · Inspires others with enthusiasm and positive energy · Trained in hands-on equipment maintenance · Must be flexible regarding scheduling as it is based on business demands · Lifting, pushing and pulling up to 50 lbs · Must be able to stand and walk for long periods of time · Executive Chef – Minimum two years high volume experience · European cuisine experience required – German preferred Comprehensive Benefit package including Flexible Scheduling and so much more! Join us at Hofbrauhaus Cleveland in the Executive Chef Position! #J-18808-Ljbffr