SubCulture Restaurant Group’s award-winning concept, KAPOW, is seeking a career-minded individual to fill the position of Brand Corporate Executive Chef.  Kapow combines contemporary Southeast Asian cuisine with a South Florida vibe to elevate the dining and lounge experience. Kapow currently has two locations in Boca Raton and West Palm Beach and is expanding into new markets.  

Job Details

Position: Corporate Executive Chef [Kapow Brand] 

Reporting to: Director of Operations & Owners

The Corporate Executive Chef is responsible for all culinary activities of BOTH Kapow restaurants. This position will oversee all activity in the kitchen, create new menu items, train personnel, plan menus, oversee product purchasing and manage the culinary budget. The Corporate Executive Chef serves as a role model and mentor to the Executive Chefs, Sous 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:

• Directs and organizes the back of house strategy to maximize profitability and quality
• Leads a team of Chef de Cuisines to drive success in their individual restaurants
• Develops recipes and menus focused on Asian authenticity, seasonality and high-quality ingredients
  
• Directs and organizes the back of house strategy to maximize profitability and quality
  
• Partners with the store leadership team and with corporate to executive initiatives, plan special events and share information
• Analyzes financial data, builds a budget, and develops strategies aimed at increasing efficiencies and profit
• Collaborates closely with the GM, Restaurants to create a seamless and efficient restaurant experience
• Prepares updates on the success of the restaurants for corporate leadership
• Participates in employee hiring, assignment, training, payroll, scheduling, evaluations and terminations
• Documents, investigates and resolves employee and guest incidents
• Performs other duties as required or assigned such as working shifts to ensure procedures are being followed.
  

FINANCIAL OBJECTIVES

• It is the Corporate Executive Chef's responsibility to meet all financial targets while achieving food quality and service objectives at multiple locations.
• 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

• 7+ years of prior experience as a multi-unit Executive Chef
• Ability to read financial profit & loss reports and labor reports
• Knowledge of modern culinary trends and techniques; Prior Asian experience a HUGE plus!
• Requires advanced knowledge of the principles and practices within the 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

• The physical demands for this position are frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.
• 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.

SubCulture Restaurant Group’s award-winning concept, KAPOW, is seeking a career-minded individual to fill the position of Brand Corporate Executive Chef.  Kapow combines contemporary Southeast Asian cuisine with a South Florida vibe to elevate the dining and lounge experience. Kapow currently has two locations in Boca Raton and West Palm Beach and is expanding into new markets.  

Job Details

Position: Corporate Executive Chef [Kapow Brand] 

Reporting to: Director of Operations & Owners

The Corporate Executive Chef is responsible for all culinary activities of BOTH Kapow restaurants. This position will oversee all activity in the kitchen, create new menu items, train personnel, plan menus, oversee product purchasing and manage the culinary budget. The Corporate Executive Chef serves as a role model and mentor to the Executive Chefs, Sous 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:

• Directs and organizes the back of house strategy to maximize profitability and quality
• Leads a team of Chef de Cuisines to drive success in their individual restaurants
• Develops recipes and menus focused on Asian authenticity, seasonality and high-quality ingredients
  
• Directs and organizes the back of house strategy to maximize profitability and quality
  
• Partners with the store leadership team and with corporate to executive initiatives, plan special events and share information
• Analyzes financial data, builds a budget, and develops strategies aimed at increasing efficiencies and profit
• Collaborates closely with the GM, Restaurants to create a seamless and efficient restaurant experience
• Prepares updates on the success of the restaurants for corporate leadership
• Participates in employee hiring, assignment, training, payroll, scheduling, evaluations and terminations
• Documents, investigates and resolves employee and guest incidents
• Performs other duties as required or assigned such as working shifts to ensure procedures are being followed.
  

FINANCIAL OBJECTIVES

• It is the Corporate Executive Chef's responsibility to meet all financial targets while achieving food quality and service objectives at multiple locations.
• 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

• 7+ years of prior experience as a multi-unit Executive Chef
• Ability to read financial profit & loss reports and labor reports
• Knowledge of modern culinary trends and techniques; Prior Asian experience a HUGE plus!
• Requires advanced knowledge of the principles and practices within the 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

• The physical demands for this position are frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours.
• 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.