What are the responsibilities and job description for the Executive Chef position at Del Frisco's Restaurant Group?
Overview
An Executive Chef is responsible for the overall operations of a restaurant kitchen, including menu planning, food preparation, and managing the kitchen staff.
What We Offer
Responsible for daily operation of high-volume kitchen
Continued career development and growth opportunities
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
Paid sick leave
Paid vacation
Monthly discretionary bonus potential
Responsibilities
Training and development of all back of house management and hourly staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation
Ensures excellence in guest satisfaction through effective training of staff, commitment to a “Do Whatever It Takes” attitude” and a hands-on, lead by example management style
Estimating food consumption and requisition or purchasing food.
Selecting and developing recipes.
Ensuring proper equipment operation / maintenance and ensuring proper safety and sanitation.
Responsible for training and mentoring Chefs at specified locations
Will oversee the implementation of tools, systems and standard procedures at specified locations. Assignments may include covering locations / operations working through a transition in leadership or those that need additional support.
While on property this position will assist with all food operations including; cooking, creation of new menu items in collaboration with other leadership team members. This position will also assist in the training and supervision of certain culinary staff at specified locations.
May also temporarily fill the role of Executive Chef at a property other than their home store in times of need.
Qualifications
A minimum of 5 years of Chef management experience in a full service, structured dining establishment
Understanding of cost and labor systems that lead to restaurant profitability
Knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety
Read, write and speak English fluently.
Ability to add, subtract, multiply, and divide in all units of measure
Demonstrate ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present
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