Executive Chef

50 Eggs Hospitality Group newest concept, WAKUDA, is a bold, artful collision of time and culture, traditional eastern mythology, and seductive design created by world-renowned, two-Michelin-starred chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel. Wakuda captures the tension between traditional and modern Japan in a bold and thoughtful way through cuisine, design, and art.

Job Details

Role: Executive Chef

Reporting to: Brand Corporate Executive Chef and Chef Tetsuya Wakuda

The Executive Chef reports directly to the Regional Corporate Executive chef and Chef Tetsuya Wakuda. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. The Executive Chef serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills, and demeanor.

Primary Job Duties:
Duties include, but are not limited, to the following:

SUPERVISORY RESPONSIBILITIES:

• Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of the back of the house.
• Work with Regional Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Understand and follow written company procedures with 100% accuracy and regulations to our culinary team.

FINANCIAL OBJECTIVES

• It is the Executive Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
• Prepare operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations.
• Maintaining overall food & labor cost within budgetary guidelines.
• Ensuring overall profitability of kitchen.

FOOD QUALITY

• Ensures excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on, lead by example management style.
• Oversee bi-weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
• Menu development, standardize recipes and presentation.
• Building apprenticeship and staff development programs.
• Other duties as assigned. 

Job Requirements

• Degree in Culinary Arts and prior experience as an Executive Chef
• Must have strong culinary experience, specializing in Japanese cuisine
• Requires advanced knowledge of the principles and practices within the Japanese fine dining profession. This includes experiential knowledge required for the management of people and/or complex problems and food management.
• Strategic thinking, business acumen, Thoroughness
• Polished leadership and speaking skills
• Food Safety/Manager Certification
• Customer/Client Focus Expertise in the food product, presentation, quality, and preparation along with menu concept and design
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports, purchase orders, menus, and correspondence
• Ability to communicate to groups of customers or employees of the organization

Working conditions

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.

Physical and other requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

50 Eggs Hospitality Group newest concept, WAKUDA, is a bold, artful collision of time and culture, traditional eastern mythology, and seductive design created by world-renowned, two-Michelin-starred chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel. Wakuda captures the tension between traditional and modern Japan in a bold and thoughtful way through cuisine, design, and art.

Job Details

Role: Executive Chef

Reporting to: Brand Corporate Executive Chef and Chef Tetsuya Wakuda

The Executive Chef reports directly to the Regional Corporate Executive chef and Chef Tetsuya Wakuda. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. The Executive Chef serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills, and demeanor.

Primary Job Duties:
Duties include, but are not limited, to the following:

SUPERVISORY RESPONSIBILITIES:

• Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of the back of the house.
• Work with Regional Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Understand and follow written company procedures with 100% accuracy and regulations to our culinary team.

FINANCIAL OBJECTIVES

• It is the Executive Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
• Prepare operational reports and analyses setting forth progress and adverse trends and making appropriate recommendations.
• Maintaining overall food & labor cost within budgetary guidelines.
• Ensuring overall profitability of kitchen.

FOOD QUALITY

• Ensures excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on, lead by example management style.
• Oversee bi-weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
• Menu development, standardize recipes and presentation.
• Building apprenticeship and staff development programs.
• Other duties as assigned. 

Job Requirements

• Degree in Culinary Arts and prior experience as an Executive Chef
• Must have strong culinary experience, specializing in Japanese cuisine
• Requires advanced knowledge of the principles and practices within the Japanese fine dining profession. This includes experiential knowledge required for the management of people and/or complex problems and food management.
• Strategic thinking, business acumen, Thoroughness
• Polished leadership and speaking skills
• Food Safety/Manager Certification
• Customer/Client Focus Expertise in the food product, presentation, quality, and preparation along with menu concept and design
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
• Ability to write routine reports, purchase orders, menus, and correspondence
• Ability to communicate to groups of customers or employees of the organization

Working conditions

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.

Physical and other requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.