Executive Chef

Description

A Fox Bros BBQ Executive Chef will have at least 5 years of management experience. They will be able to to be friendly without being friends with their staff. They will understand that excellence not only comes in executing food, but also controlling costs, all while teaching and developing. We hope this is you!

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Front of the House service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and rectify if a product does not meet specifications.

Responsible for hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow and ensure staff compliance with all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by General Manager, Executive Committee, and Owners.

CRITICAL TASKS

Safety and Security

· Report and document work related accidents, or other injuries immediately upon occurrence to the General Manager.

· Identify and correct unsafe work procedures or conditions.

· Ensure that all staff follows company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

· Ensure that all staff follows policies and procedures for the safe operation and storage of tools, equipment, and machines.

· Ensure that all staff use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.

· Complete appropriate safety training and certifications to perform work tasks.

· Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

· Follow company and department policies and procedures.

· Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.

· Ensure uniform, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

· Protect the privacy and security of guests and coworkers.

· Maintain confidentiality of proprietary materials and information.

· Perform other reasonable job duties as requested by Supervisors.

Guest Relations

· Assist other employees to ensure proper coverage and prompt guest service.

· Address guests' service needs in a professional, positive, and timely manner.

Communication

· Provide assistance to coworkers, ensuring they understand their tasks.

· Speak to guests and co-workers using clear, appropriate and professional language.

· Talk with and listen to other employees to effectively exchange information.

· Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

· Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.

Management

· Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.

· Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.

· Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.

· Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.

· Establish and communicate goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.

· Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).

Working with Others

· Support all co-workers and treat them with dignity and respect.

· Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.

· Partner with and assist others to promote an environment of teamwork and achieve common goals.

· Develop and maintain positive and productive working relationships with other employees and departments.

· Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

Quality Assurance/Quality Improvement

· Comply with quality assurance expectations and standards.

· Monitor the performance of others to ensure adherence to quality expectations and standards.

Physical Tasks

· Stand, sit, or walk for an extended period of time or for an entire work shift.

· Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

· Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

· Ensure the quality of the food items and rectify deficiencies if a product does not meet specifications.

· Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

· Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.

· Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

· Recognize and communicate any assistance needed during busy periods to ensure optimum service to guests.

· Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

· Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

· Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.

· Maintain kitchen logs for food safety program compliance.

· Report maintenance issues immediately to appropriate personnel, schedule and coordinate service if necessary.

· Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations

· Identify any excess food items that can be used in daily specials or elsewhere.

· Maintain food logs for all food products (e.g., production charts).

Sanitation and Maintenance

· Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

· Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.

· Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

Stocking/Receiving

· Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and identify potential product shortages, or price changes.

Kitchen Tools & Equipment

· Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.

· Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.

· Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

· Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

· Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

· Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.

· Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.

· Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.

· Prepare special meals or substitute items, where possible, to satisfy guest requests.

· Supervise and coordinate activities of cooks and workers engaged in food preparation.

· Determine how food should be presented, and create decorative food displays.

Set-up

· Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

· Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

· Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.

Maintenance, Sanitation, and Cleaning Activities

· Ensure food storage areas are clean.

 

Qualifications

CRITICAL COMPETENCIES

Analytical Skills

· Learning

· Decision-Making

· Arithmetic Computation

· Problem Solving

Interpersonal Skills

· Team Work

· Diversity Relations

· Interpersonal Skills

· Customer Service Orientation

Communications

· Listening

· Communication

· English Language Proficiency

Personal Attributes

· Dependability

· Safety Orientation

· Positive Demeanor

· Adaptability/Flexibility

· Presentation

· Initiative

· Integrity

· Stress Tolerance

Organization

· Detail Orientation

· Multi-Tasking

· Planning and Organizing

· Time Management

Physical Abilities

· Stamina

· Hand-Eye Coordination

· Visual Acuity

Stock and Inventory

· Food Storage and Rotation

Equipment and Tools

· Temperature Standards

· Thermometer and Thermostat

· Kitchen Tools

· Kitchen Equipment

· Cleaning Kitchen Tools/Equipment

· Kitchen Wares

· Kitchen Measurement Tools

Basic Cookery

· Recipe

· Information Retention

· Cooking Standards

· Thawing Food

· Measurement

Set-up

· Station Setup

Bussing

· Food Handling

Cleaning and Sanitation

· Sanitation Systems

Job Type: Full-time

Salary: $70,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Health insurance
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Supplemental pay types:

• Bonus opportunities

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Culinary experience: 5 years (Required)

Work Location: In person

Salary : $70,000 - $75,000