Kilgore Culinary Group which is lead by Chef Brad Kilgore is looking for a well organized experiecnced Executive Chef to lead a two concept team for one of San Francisco's most important openings of the year.
The right candidate needs to be comfortable working along side Chef Kilgore to ensure the consistency and accuracy of all the operational needs. Using the technology and systems to keep the operational numbers aligned at all times and overseeing the outlet Sous Chefs for food quality control.
The Executive Chef postion will report directly to the GM and Chef Kilgore.

POSITION RESPONSIBILITIES/DUTIES: This section explains the job and associated tasks, etc.

• Directly Oversee ALL areas of Food Production for all F&B concepts under Kilgore Culinary

• Coordinate directly with all salaried leaders of each department to ensure the highest quality food production and sanitary standards at all times

• Work with vendors for best pricing and quality on all items necessary for food and operation needs within all outlets 

• Ensure each food production department has updated and accurate recipe books on hand at all times

• Ensure that all product is being received correctly and stored in the proper manner throughout the property

• Make sure administrative work is being done regularly from all department leads and is communicated properly through all channels while keeping food and labor costs in line

• Call and organize weekly meetings with ALL Culinary Leadership, bringing an agenda to speak on and sending a detailed report of the meeting to the Culinary Director and Partners of the operation

• Upkeep and organize printed paper recipes for every culinary recipe and make sure they are updated and available for the team at all times in all areas of the hotel

• Oversee the Outlet Sous Chef on the creation, execution, detailed, updated, and accurate prep lists for all Outlet food production areas

• Work with Outlet Sous Chef to order food products in conjunction with current menu and keep pars so the menu never has any items out “86”, while making sure all costs are in line and product is not being thrown away or wasted at any time

• Train, oversee, and manage the storing and organizing of all food products. Handling each category such as meat, seafood, vegetables, dairy, dry goods, etc in the highest quality and consistent manner, at the highest level of industry standards

• Keep all food production equipment clean, organized, properly trained, and at par with business levels. Work with F&B director and other hotel managers to order and organize the necessary cooking equipment, plates, banquet items, platters, essentially all items needed for the department to be successful

• Oversee Outlet Sous Chef(s) and work directly with FOH managers on menu training, food knowledge, and steps of service of the FOH staff as well as any menu changes or updates in a timely manner

• Oversee the Outlet Sous Chefs to ensure food production, quality, and sanitation are consistent in all outlets 
• Schedule, organize, all cook, porter team members in conjunction with the salaried Chefs

• Oversee and work with department heads on Prep team scheduling and coordination, making sure all are trained, communicated with using updated and accurate prep sheets, updated and accurate recipes books, and expectations are set so the Prep Team is evenly distributed throughout the property based on production needs

• Work with the restaurants salaried leaders to ensure they are keeping up with administrative needs at all times

• Oversee, write, distribute, and manage scheduling of each of the food outlets production employees including salaried leaders within a reasonable budget as per hours of operations and current menu needs. This includes all porter and dish team members

• Communicate with GM and ownership, and operating managers at all times when scheduling pars exceed normal hours and overtime will be needed. Based on staffing levels and demand of food production requests

• Communicate with GM, ownership and Human Resources on staffing needs, hiring needs, and labor costs based on business fluctuations on a regular basis

• Work with and oversee all Salaried Culinary leaders on the organization and expectations of the Porter and Dish team, train, and hang laminated instructions and associated local and state regulated paperwork when and where needed for communication needs