The Executive Chef builds relationships with our team and our guests to create a memorable dining experience for our guest. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to our team, Guests, Vendors and our community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through the Rick Erwin Dining Group Core Values

REDG Core Values

Ethics of Management

• Respect for each employee
• Mutual respect among employees
• Procedural fairness
• Transparency and honesty in professional relationships; Trust is always present

Commitment to Excellence

• Knowing what excellence looks like for every task
• Making excellence a habit in the workplace
• Same attitude every day displayed by workforce
• Creating guest oriented service experience - creating memorable experiences
• Creating employee oriented development - service knowledge

Commitment to Service Standards

• Staffing expectations established and followed
• Scheduling expectations established and followed
• Manager expectations are clear and fair
• Steps of Service are identified, trained, and followed
• Large Party Format is a non-negotiable because it works

Commitment to Problem Solving

• Eliminate attitude of indifference (67% of customers leave because of an attitude of indifference)
• Empower employees to immediately solve guest problems (Customers judge the quality of a business by the responsiveness of the first person with whom they are in contact)
• Debrief the cause of the problem later without blame or criticism
• Teach / retrain when necessary

Commitment to the Development of Staff

• Orientation is the most important day - it sets company expectations
• Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growth
• Create an atmosphere in which people enjoy working
• Create a work environment of teamwork so the needs of the guest are exceeded
• Performance Appraisal System - commitment to providing performance feedback to employees
• Human Capital Review - commitment to developing bench strength; identification of future talent

Commitment to Innovation and Creativity

• Dedication to highest quality center-of-plate
• Proper seasonality of menus
• Leadership is educated on new menu trends and guest expectations