Executive Chef

**NEW RESTAURANT OPENING AT DESIGN DISTRICT**

Position: Executive Chef

Reports to: Executive Corporate Chef

Job Type/Classification:  Full- time, Exempt

Department: BOH

Summary:

The Executive Chef is responsible for all aspects of the kitchen such as menu plans, operations, hotel coordination, recipes, portion and inventory control, food quality, and employee supervision. The Executive Chef will provide leadership training and hands-on management to the kitchen staff. The Executive chef will handle and manage multiple outlets, ensuring maximum guest satisfaction.

What you’ll do:

·         Hires, trains, and supervises schedules all outlets and evaluates the work of management staff in the food and pastry outlets.

·         Maintain kitchen organization, staff ability, and training opportunities.

·         Maintain schedule for proper coverage including vacation schedule for assigned staff while keeping payroll costs in line.

·         In conjunction with HR, discharge employees or make significant recommendations regarding employment actions.

·         Plans and monitors all food production related costs.

·         Plans, trains, and executes menu selections.

·         Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost.

·         Develops food purchase specifications and standard recipes.

·         Develops policies and procedures to enhance and measure quality to reflect state-of-the-art techniques, equipment, and terminology.

·         Approves purchase orders of necessary products and food supplies.

·         Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions and manage budgetary concerns.

·         Creates and verifies rotation system and all food products are properly dated and organized for quality assurance.

·         Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling.

·         Participate in food preparation, food production, taste and expedite during peak meal periods as needed.

·         Demonstrate continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless team-oriented guest service.

·         Monitor kitchen staff, menu development, cost control, ordering supplies, counting inventory, and P&L accountability.

·         Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations.

·         Must be able to work flexible shifts, days and hours based on business needs

·         Leads pastry kitchen team with the Pastry Chef.

·         Plan, inspect and execute a well thought out plan to ensure smooth service. Working tirelessly to maintain quality in food, sanitation, safety in work environment.

·         Actively promote and exhibit enthusiasm in the workplace.

·         Maintains OSHA related aspects of kitchen safety including MSDS sheets.

·         Employees must always be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.

·         Perform other duties assigned by the Corporate Chef.

·         Works with hotel ensure compliance and standards.

What we’re looking for:

·         Be a role model for the remainder of the Team with regards to attendance, following all house rules and by always maintaining a positive attitude.

·         Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

·         Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health.

·         Practice company culture and protect assets of the property. Maintain professional appearance and behavior when in contact with guests and associates.

·         Attend and participate in all scheduled meetings and training sessions.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Qualifications:

·         Degree in Culinary Arts required

·         Minimum eight (8) years food production and management experience.

·         Certification from American Culinary Association or Hospitality Association.

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “SERV Safe Certified” by the State of Florida.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Most work tasks are performed indoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).

·         Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation and small enclosed spaces.

·         Must be able to sit at a desk to preform administrative duties. Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.

·         Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area. 

·         Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).

·         Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

·         Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.

·         Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

·         There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

·         Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.

·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual dexterity to use and operate all necessary equipment.

·         Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line touch tone phone, filing cabinets, photocopiers, dolly and other office equipment as needed.  Assessing the accuracy, neatness and thoroughness of the work assigned.

The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements.  Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Furthermore, INK 477 LLC., employs all individuals at will and as such there is not any guarantee or contract for any term and or condition of employment.

**NEW RESTAURANT OPENING AT DESIGN DISTRICT**

Position: Executive Chef

Reports to: Executive Corporate Chef

Job Type/Classification:  Full- time, Exempt

Department: BOH

Summary:

The Executive Chef is responsible for all aspects of the kitchen such as menu plans, operations, hotel coordination, recipes, portion and inventory control, food quality, and employee supervision. The Executive Chef will provide leadership training and hands-on management to the kitchen staff. The Executive chef will handle and manage multiple outlets, ensuring maximum guest satisfaction.

What you’ll do:

·         Hires, trains, and supervises schedules all outlets and evaluates the work of management staff in the food and pastry outlets.

·         Maintain kitchen organization, staff ability, and training opportunities.

·         Maintain schedule for proper coverage including vacation schedule for assigned staff while keeping payroll costs in line.

·         In conjunction with HR, discharge employees or make significant recommendations regarding employment actions.

·         Plans and monitors all food production related costs.

·         Plans, trains, and executes menu selections.

·         Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost.

·         Develops food purchase specifications and standard recipes.

·         Develops policies and procedures to enhance and measure quality to reflect state-of-the-art techniques, equipment, and terminology.

·         Approves purchase orders of necessary products and food supplies.

·         Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions and manage budgetary concerns.

·         Creates and verifies rotation system and all food products are properly dated and organized for quality assurance.

·         Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling.

·         Participate in food preparation, food production, taste and expedite during peak meal periods as needed.

·         Demonstrate continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless team-oriented guest service.

·         Monitor kitchen staff, menu development, cost control, ordering supplies, counting inventory, and P&L accountability.

·         Ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations.

·         Must be able to work flexible shifts, days and hours based on business needs

·         Leads pastry kitchen team with the Pastry Chef.

·         Plan, inspect and execute a well thought out plan to ensure smooth service. Working tirelessly to maintain quality in food, sanitation, safety in work environment.

·         Actively promote and exhibit enthusiasm in the workplace.

·         Maintains OSHA related aspects of kitchen safety including MSDS sheets.

·         Employees must always be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.

·         Perform other duties assigned by the Corporate Chef.

·         Works with hotel ensure compliance and standards.

What we’re looking for:

·         Be a role model for the remainder of the Team with regards to attendance, following all house rules and by always maintaining a positive attitude.

·         Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

·         Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health.

·         Practice company culture and protect assets of the property. Maintain professional appearance and behavior when in contact with guests and associates.

·         Attend and participate in all scheduled meetings and training sessions.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

Qualifications:

·         Degree in Culinary Arts required

·         Minimum eight (8) years food production and management experience.

·         Certification from American Culinary Association or Hospitality Association.

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “SERV Safe Certified” by the State of Florida.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Most work tasks are performed indoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).

·         Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation and small enclosed spaces.

·         Must be able to sit at a desk to preform administrative duties. Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.

·         Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area. 

·         Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).

·         Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

·         Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.

·         Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

·         There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

·         Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.

·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual dexterity to use and operate all necessary equipment.

·         Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line touch tone phone, filing cabinets, photocopiers, dolly and other office equipment as needed.  Assessing the accuracy, neatness and thoroughness of the work assigned.

The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements.  Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Furthermore, INK 477 LLC., employs all individuals at will and as such there is not any guarantee or contract for any term and or condition of employment.