Job Description:
The Executive
Chef reports directly to the Concept Chef. 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 is a role model and
mentor to the chefs and line cooks and must maintain a professional
appearance, language skills, and demeanor.
Role & Responsibility:
To perform this job successfully, an individual must be able
to perform each essential duty satisfactorily. The requirements listed below
represent the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to perform essential
functions.
- Ensures excellence in guest satisfaction through
a commitment to exceeding expectations and a hands-on, lead by example management style.
- Management of all back-of-house staff in a high-volume
kitchen, including ongoing training, development, and follow-up.
- Achieve or exceed budgeted labor and other cost
centers through proper planning and execution.
- Oversee weekly and monthly inventories and
ordering of food and supplies.
- Maintain sanitation procedures and organization
of work area adhering to all OSHA regulations.
- Retains a thorough and updated knowledge of
company policies & procedures and regulations for restaurant operations.
Liaises with government regulators that impact the operation of the department.
Ensures that all applicable certifications are up to date.
- Menu development, standardized recipes, and
presentation.
- Prepare operational reports and analyses, setting
forth progress and adverse trends and making appropriate recommendations.
- Identify new culinary techniques and
presentations.
- Maintaining food quality and ensuring guest
satisfaction
- Setting standards and always maintaining food
presentation quality.
- Ensuring that standard recipes are being
followed at all times
- Sourcing out new products and supplies to
constantly develop menus
- Constantly improving food production
- Resolving any problems that arise in the kitchen
and seizing control of a situation.
- Recruiting staff and monitoring their
performance
- Stay current on restaurant industry trends.
- Motivating staff and maintaining discipline by
example.
- Staff management includes hiring,
training, scheduling, payroll, performance evaluation, and termination of
employees.
- Responsible for inventory, purchasing, and
receiving FOH and BOH products.
- Enforcing strict health and hygiene standards.
- Cooperating with front-of-house management and
service staff regarding service issues
- Expediting during service
- Building apprenticeship and staff development
programs.
- Proper guest service requires that the food is
produced on a timely basis and that the servers are well educated regarding the
menu.
- It is the Chef's responsibility to participate
in service education through:
- Daily line-ups.
- Quarterly menu meetings; and
- New server training programs
- It is also the Chef's responsibility to train
the kitchen staff to produce meals promptly.
- The goal is to execute all tickets in twenty
minutes or less.
- The Executive Chef is responsible for meeting the financial targets while achieving the food, quality, and service objectives.
- Prepare operational reports and analyses for progress and adverse trends and make appropriate recommendations.
- If there are structural reasons that the
financial goals cannot be met without sacrificing food quality of service, it
is the Chef's responsibility to identify the problems and bring them promptly
to the attention of the General Manager.
- Maintaining overall food & labor cost within
budgetary guidelines.
- Ensuring overall profitability of kitchen.
- Managing kitchen staff to maintain goals.
- Maintain a high level of cleanliness in the
kitchen facilities.
- The Chef is responsible for supervising the
daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs,
walk-in, and downstairs prep area.
- The Chef should make the appropriate assignments
for his staff.
- Supervise all kitchen employees. Is responsible
for the overall direction, coordination, and evaluation of this unit.
- Work with Corporate Chef to instill company
culture, build morale and create an ongoing positive work environment, using
established as well as newly developed initiatives.
- Carries out supervisory responsibilities in
accordance with the organization's policies and applicable laws.
- Responsibilities include interviewing, hiring,
and training employees; planning, assigning, and directing work; appraising
performance; rewarding and disciplining employees; addressing complaints and
resolving problems.
- Use the Employee Handbook to understand the
consistent manner of communicating rules and regulations to our team.
Work Conditions:
- The noise level in the work environment is
usually loud
- 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
- 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. Include the following (other duties may be
assigned)
Qualifications and Competencies:
- Degree in Culinary Arts
- 5 years minimum experience as an Executive Chef
- Requires advanced knowledge of the principles
and practices within the fine dining profession. This includes experiential knowledge
required for 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 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.
- Ability to add, subtract, multiply, and divide
in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent.
- Ability to solve practical problems and deal
with a variety of concrete variables.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.