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Executive Chef
Summary
Executive Chef
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | 1401 S Michigan Ave, Chicago, IL 60605, USA |
| Category | Restaurants |
| Cuisine | Steakhouse |
Executive Chef
Description
Essential Job Duties and Responsibilities:
Directs and supports the kitchen team through role model leadership of Mainstay Management’s philosophies and culture always, which will in turn provide the proper leadership to achieve results with food quality standards, production times, financial results, and operating systems. Oversees facility management regarding housekeeping, sanitation, safety, and equipment repair.
This position reports to the Ownership of The Chicago Firehouse Restaurant.
Specific Job Duties and Responsibilities:
1. Financial Results:
A. Oversees and ensures compliance with the total operating profit quarterly/annually for the designated area of responsibility (i.e.; food cost, labor cost and controllable operating expenses).
B. Supports the GMs and Sous Chefs with corrective action plans to help solve problems and provides the proper leadership to correct problems within one accounting period.
C. Audits all Mainstay Management kitchen-related financial systems and makes corrections on the exceptions.
D. Supervises and approves all kitchen-related budgeting for areas of responsibility with corporate management and/or ownership.
E. Oversees the preparation and execution of the weekly BOH schedule to ensure budgeted labor costs and to ensure restaurant is properly staffed for projected business levels.
F. Ensures the restaurant is accountable for successful execution of all operating systems (ordering, receiving, storage, inventory, etc.) that impact the financial.
G. Continually reviews and monitors all kitchen and facility vendor/contracts relationships and pricing. Explores opportunities for cost-savings and other benefits to Mainstay Management in favorable terms and with the approval of corporate management and/or ownership.
H. Provide weekly labor forecast to obtain labor cost objective.
I. Maintain declining balance to obtain food cost objectives.
2. Food Quality and Production Time Standards:
A. Conducts food quality assurance reviews and gives direct feedback to the GM and/or ownership.
B. Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation and execution and service.
C. Ensures that line checks are done each meal shift and recorded for audit. Ensures that positive and corrective review feedback is immediately provided to the entire kitchen management team, including BOH staff.
D. Sets a food quality standard through strong role modeling.
E. Supports the kitchen staff to correct food quality deficiencies.
3. Operations:
A. Gives day to day operating advice on problems and develops corrective action plans with the team and BOH staff to prevent recurrence of problems.
B. The Executive Chef teaches the kitchen management team and BOH staff to exceed performance standards.
C. Sets operational goals and follow-up plans for the restaurant weekly. Directs and holds Kitchen staff accountable for those goals.
D. Evaluates the quality, care, and morale of the staff and makes recommendations to the GM and corporate management and/or ownership.
E. Is an active part of the kitchen management team, which may include taking opening and closing shifts.
F. Conducts weekly inventories, maintains waste and temperature logs.
G. Prepares and keeps up to date recipe books for kitchen staff.
H. Provide purchase orders for all product orders.
4. Housekeeping, Sanitation, Facility Management and License:
A. Conducts focused - Housekeeping, Sanitation, and Facility reviews each week. Gives direct feedback to the GM and ownership.
B. Conducts quarterly, detailed Sanitation, Housekeeping and Food Safety audits and corrects all deficiencies immediately.
C. Audits housekeeping systems, on-going repairs, and maintenance programs and makes recommendations to the GM and ownership.
D. Maintain recipe book and training material for kitchen staff. Recipes to be documented and accompanied by pictures.
E. Maintain all license required by City and State Ordinances.
5. Management Staffing and Development:
A. Conducts interviews and/or shift-follows as needed, for all kitchen management candidates.
B. Maintains fully staffed and properly trained and licensed kitchens to operate the restaurants effectively.
C. Actively participates in creating kitchen management development plans and gives immediate feedback to all members of the kitchen management team.
D. Is always able to give accurate career feedback to kitchen staff, Kitchen Managers, and Sous Chefs at any time.
E. Makes recommendations to GM and ownership on management development and promotions.
F. Assists with the Kitchen Managers and Sous Chefs on shift assessments and post shift meetings.
G. Maintains weekly contact with all new management hires ensuring proper communication, feedback, and training is taking place.
H. Provides input to corporate management and/or ownership to help build new management teams, evaluate the strength of existing teams, and achieve the management succession plan for the year.
6. Communication:
A. Effectively communicates to the GM and ownership for any situation, so that there are “no surprises.”
B. Actively participates in the weekly manager meeting and ensures assigned tasks are completed on a timely basis.
C. Ensures that all kitchen personnel issues (hiring, training, discipline, evaluating, and separations) are documented and recorded properly and in a time.
Directs and supports the kitchen team through role model leadership of Mainstay Management’s philosophies and culture always, which will in turn provide the proper leadership to achieve results with food quality standards, production times, financial results, and operating systems. Oversees facility management regarding housekeeping, sanitation, safety, and equipment repair.
This position reports to the Ownership of The Chicago Firehouse Restaurant.
Specific Job Duties and Responsibilities:
1. Financial Results:
A. Oversees and ensures compliance with the total operating profit quarterly/annually for the designated area of responsibility (i.e.; food cost, labor cost and controllable operating expenses).
B. Supports the GMs and Sous Chefs with corrective action plans to help solve problems and provides the proper leadership to correct problems within one accounting period.
C. Audits all Mainstay Management kitchen-related financial systems and makes corrections on the exceptions.
D. Supervises and approves all kitchen-related budgeting for areas of responsibility with corporate management and/or ownership.
E. Oversees the preparation and execution of the weekly BOH schedule to ensure budgeted labor costs and to ensure restaurant is properly staffed for projected business levels.
F. Ensures the restaurant is accountable for successful execution of all operating systems (ordering, receiving, storage, inventory, etc.) that impact the financial.
G. Continually reviews and monitors all kitchen and facility vendor/contracts relationships and pricing. Explores opportunities for cost-savings and other benefits to Mainstay Management in favorable terms and with the approval of corporate management and/or ownership.
H. Provide weekly labor forecast to obtain labor cost objective.
I. Maintain declining balance to obtain food cost objectives.
2. Food Quality and Production Time Standards:
A. Conducts food quality assurance reviews and gives direct feedback to the GM and/or ownership.
B. Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation and execution and service.
C. Ensures that line checks are done each meal shift and recorded for audit. Ensures that positive and corrective review feedback is immediately provided to the entire kitchen management team, including BOH staff.
D. Sets a food quality standard through strong role modeling.
E. Supports the kitchen staff to correct food quality deficiencies.
3. Operations:
A. Gives day to day operating advice on problems and develops corrective action plans with the team and BOH staff to prevent recurrence of problems.
B. The Executive Chef teaches the kitchen management team and BOH staff to exceed performance standards.
C. Sets operational goals and follow-up plans for the restaurant weekly. Directs and holds Kitchen staff accountable for those goals.
D. Evaluates the quality, care, and morale of the staff and makes recommendations to the GM and corporate management and/or ownership.
E. Is an active part of the kitchen management team, which may include taking opening and closing shifts.
F. Conducts weekly inventories, maintains waste and temperature logs.
G. Prepares and keeps up to date recipe books for kitchen staff.
H. Provide purchase orders for all product orders.
4. Housekeeping, Sanitation, Facility Management and License:
A. Conducts focused - Housekeeping, Sanitation, and Facility reviews each week. Gives direct feedback to the GM and ownership.
B. Conducts quarterly, detailed Sanitation, Housekeeping and Food Safety audits and corrects all deficiencies immediately.
C. Audits housekeeping systems, on-going repairs, and maintenance programs and makes recommendations to the GM and ownership.
D. Maintain recipe book and training material for kitchen staff. Recipes to be documented and accompanied by pictures.
E. Maintain all license required by City and State Ordinances.
5. Management Staffing and Development:
A. Conducts interviews and/or shift-follows as needed, for all kitchen management candidates.
B. Maintains fully staffed and properly trained and licensed kitchens to operate the restaurants effectively.
C. Actively participates in creating kitchen management development plans and gives immediate feedback to all members of the kitchen management team.
D. Is always able to give accurate career feedback to kitchen staff, Kitchen Managers, and Sous Chefs at any time.
E. Makes recommendations to GM and ownership on management development and promotions.
F. Assists with the Kitchen Managers and Sous Chefs on shift assessments and post shift meetings.
G. Maintains weekly contact with all new management hires ensuring proper communication, feedback, and training is taking place.
H. Provides input to corporate management and/or ownership to help build new management teams, evaluate the strength of existing teams, and achieve the management succession plan for the year.
6. Communication:
A. Effectively communicates to the GM and ownership for any situation, so that there are “no surprises.”
B. Actively participates in the weekly manager meeting and ensures assigned tasks are completed on a timely basis.
C. Ensures that all kitchen personnel issues (hiring, training, discipline, evaluating, and separations) are documented and recorded properly and in a time.
Essential Job Duties and Responsibilities:
Directs and supports the kitchen team through role model leadership of Mainstay Management’s philosophies and culture always, which will in turn provide the proper leadership to achieve results with food quality standards, production times, financial results, and operating systems. Oversees facility management regarding housekeeping, sanitation, safety, and equipment repair.
This position reports to the Ownership of The Chicago Firehouse Restaurant.
Specific Job Duties and Responsibilities:
1. Financial Results:
A. Oversees and ensures compliance with the total operating profit quarterly/annually for the designated area of responsibility (i.e.; food cost, labor cost and controllable operating expenses).
B. Supports the GMs and Sous Chefs with corrective action plans to help solve problems and provides the proper leadership to correct problems within one accounting period.
C. Audits all Mainstay Management kitchen-related financial systems and makes corrections on the exceptions.
D. Supervises and approves all kitchen-related budgeting for areas of responsibility with corporate management and/or ownership.
E. Oversees the preparation and execution of the weekly BOH schedule to ensure budgeted labor costs and to ensure restaurant is properly staffed for projected business levels.
F. Ensures the restaurant is accountable for successful execution of all operating systems (ordering, receiving, storage, inventory, etc.) that impact the financial.
G. Continually reviews and monitors all kitchen and facility vendor/contracts relationships and pricing. Explores opportunities for cost-savings and other benefits to Mainstay Management in favorable terms and with the approval of corporate management and/or ownership.
H. Provide weekly labor forecast to obtain labor cost objective.
I. Maintain declining balance to obtain food cost objectives.
2. Food Quality and Production Time Standards:
A. Conducts food quality assurance reviews and gives direct feedback to the GM and/or ownership.
B. Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation and execution and service.
C. Ensures that line checks are done each meal shift and recorded for audit. Ensures that positive and corrective review feedback is immediately provided to the entire kitchen management team, including BOH staff.
D. Sets a food quality standard through strong role modeling.
E. Supports the kitchen staff to correct food quality deficiencies.
3. Operations:
A. Gives day to day operating advice on problems and develops corrective action plans with the team and BOH staff to prevent recurrence of problems.
B. The Executive Chef teaches the kitchen management team and BOH staff to exceed performance standards.
C. Sets operational goals and follow-up plans for the restaurant weekly. Directs and holds Kitchen staff accountable for those goals.
D. Evaluates the quality, care, and morale of the staff and makes recommendations to the GM and corporate management and/or ownership.
E. Is an active part of the kitchen management team, which may include taking opening and closing shifts.
F. Conducts weekly inventories, maintains waste and temperature logs.
G. Prepares and keeps up to date recipe books for kitchen staff.
H. Provide purchase orders for all product orders.
4. Housekeeping, Sanitation, Facility Management and License:
A. Conducts focused - Housekeeping, Sanitation, and Facility reviews each week. Gives direct feedback to the GM and ownership.
B. Conducts quarterly, detailed Sanitation, Housekeeping and Food Safety audits and corrects all deficiencies immediately.
C. Audits housekeeping systems, on-going repairs, and maintenance programs and makes recommendations to the GM and ownership.
D. Maintain recipe book and training material for kitchen staff. Recipes to be documented and accompanied by pictures.
E. Maintain all license required by City and State Ordinances.
5. Management Staffing and Development:
A. Conducts interviews and/or shift-follows as needed, for all kitchen management candidates.
B. Maintains fully staffed and properly trained and licensed kitchens to operate the restaurants effectively.
C. Actively participates in creating kitchen management development plans and gives immediate feedback to all members of the kitchen management team.
D. Is always able to give accurate career feedback to kitchen staff, Kitchen Managers, and Sous Chefs at any time.
E. Makes recommendations to GM and ownership on management development and promotions.
F. Assists with the Kitchen Managers and Sous Chefs on shift assessments and post shift meetings.
G. Maintains weekly contact with all new management hires ensuring proper communication, feedback, and training is taking place.
H. Provides input to corporate management and/or ownership to help build new management teams, evaluate the strength of existing teams, and achieve the management succession plan for the year.
6. Communication:
A. Effectively communicates to the GM and ownership for any situation, so that there are “no surprises.”
B. Actively participates in the weekly manager meeting and ensures assigned tasks are completed on a timely basis.
C. Ensures that all kitchen personnel issues (hiring, training, discipline, evaluating, and separations) are documented and recorded properly and in a time.
Directs and supports the kitchen team through role model leadership of Mainstay Management’s philosophies and culture always, which will in turn provide the proper leadership to achieve results with food quality standards, production times, financial results, and operating systems. Oversees facility management regarding housekeeping, sanitation, safety, and equipment repair.
This position reports to the Ownership of The Chicago Firehouse Restaurant.
Specific Job Duties and Responsibilities:
1. Financial Results:
A. Oversees and ensures compliance with the total operating profit quarterly/annually for the designated area of responsibility (i.e.; food cost, labor cost and controllable operating expenses).
B. Supports the GMs and Sous Chefs with corrective action plans to help solve problems and provides the proper leadership to correct problems within one accounting period.
C. Audits all Mainstay Management kitchen-related financial systems and makes corrections on the exceptions.
D. Supervises and approves all kitchen-related budgeting for areas of responsibility with corporate management and/or ownership.
E. Oversees the preparation and execution of the weekly BOH schedule to ensure budgeted labor costs and to ensure restaurant is properly staffed for projected business levels.
F. Ensures the restaurant is accountable for successful execution of all operating systems (ordering, receiving, storage, inventory, etc.) that impact the financial.
G. Continually reviews and monitors all kitchen and facility vendor/contracts relationships and pricing. Explores opportunities for cost-savings and other benefits to Mainstay Management in favorable terms and with the approval of corporate management and/or ownership.
H. Provide weekly labor forecast to obtain labor cost objective.
I. Maintain declining balance to obtain food cost objectives.
2. Food Quality and Production Time Standards:
A. Conducts food quality assurance reviews and gives direct feedback to the GM and/or ownership.
B. Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation and execution and service.
C. Ensures that line checks are done each meal shift and recorded for audit. Ensures that positive and corrective review feedback is immediately provided to the entire kitchen management team, including BOH staff.
D. Sets a food quality standard through strong role modeling.
E. Supports the kitchen staff to correct food quality deficiencies.
3. Operations:
A. Gives day to day operating advice on problems and develops corrective action plans with the team and BOH staff to prevent recurrence of problems.
B. The Executive Chef teaches the kitchen management team and BOH staff to exceed performance standards.
C. Sets operational goals and follow-up plans for the restaurant weekly. Directs and holds Kitchen staff accountable for those goals.
D. Evaluates the quality, care, and morale of the staff and makes recommendations to the GM and corporate management and/or ownership.
E. Is an active part of the kitchen management team, which may include taking opening and closing shifts.
F. Conducts weekly inventories, maintains waste and temperature logs.
G. Prepares and keeps up to date recipe books for kitchen staff.
H. Provide purchase orders for all product orders.
4. Housekeeping, Sanitation, Facility Management and License:
A. Conducts focused - Housekeeping, Sanitation, and Facility reviews each week. Gives direct feedback to the GM and ownership.
B. Conducts quarterly, detailed Sanitation, Housekeeping and Food Safety audits and corrects all deficiencies immediately.
C. Audits housekeeping systems, on-going repairs, and maintenance programs and makes recommendations to the GM and ownership.
D. Maintain recipe book and training material for kitchen staff. Recipes to be documented and accompanied by pictures.
E. Maintain all license required by City and State Ordinances.
5. Management Staffing and Development:
A. Conducts interviews and/or shift-follows as needed, for all kitchen management candidates.
B. Maintains fully staffed and properly trained and licensed kitchens to operate the restaurants effectively.
C. Actively participates in creating kitchen management development plans and gives immediate feedback to all members of the kitchen management team.
D. Is always able to give accurate career feedback to kitchen staff, Kitchen Managers, and Sous Chefs at any time.
E. Makes recommendations to GM and ownership on management development and promotions.
F. Assists with the Kitchen Managers and Sous Chefs on shift assessments and post shift meetings.
G. Maintains weekly contact with all new management hires ensuring proper communication, feedback, and training is taking place.
H. Provides input to corporate management and/or ownership to help build new management teams, evaluate the strength of existing teams, and achieve the management succession plan for the year.
6. Communication:
A. Effectively communicates to the GM and ownership for any situation, so that there are “no surprises.”
B. Actively participates in the weekly manager meeting and ensures assigned tasks are completed on a timely basis.
C. Ensures that all kitchen personnel issues (hiring, training, discipline, evaluating, and separations) are documented and recorded properly and in a time.
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | 1401 S Michigan Ave, Chicago, IL 60605, USA |
| Category | Restaurants |
| Cuisine | Steakhouse |
Skills
Inventory Management
Training Experience
Staff Scheduling
Menu Development
Culinary Degree/Training
By applying you confirm you have these skills.
The Chicago Firehouse Restaurant
Steakhouse
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
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1401 S Michigan Ave, Chicago, IL 60605, USA