Executive Chef

We are a growing hospitality group with several unique restaurants and venues in RI and MA, with a focus on creating experiences built around food, drink, and entertainment.

Role

We are currently seeking Executive Chef candidates to join our growing culinary team. The Executive Chef will manage all aspects of culinary operations and the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee development including training and hands-on management of the kitchen staff. The Executive Chef oversees execution of the food, drives menu design and kitchen creativity, and is responsible for growing and developing the product and profitability of the food service program. The Executive Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture.

The Executive Chef will also be responsible for leading the pre-opening and opening operations planning and execution including establishing process and procedures, designing and deploying training programs, hiring, setting the facility for success, working with corporate marketing and administration, and financial management.

General

• Lead the restaurant’s pre-opening and opening culinary operations planning and execution
• Oversee and manage all areas of the kitchen and make final decisions on matters of importance
• Ensure consistent high quality of food preparation, and compliance with health standards set forth by corporate, local, state and federal entities
• Achieve profitability and financial results for the restaurant’s culinary program
• Work with restaurant and corporate management to improve revenue and cost performance
• Deliver a consistently exceptional culinary experience to guests
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards

Operations

• Responsible for all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Manage shifts including daily decision making, scheduling, and planning while upholding standards, product quality and cleanliness
• Oversee all food ordering to achieve cost targets while maintaining availability of menu items and restaurant image
• Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions
• Ensure exceptional quality of all ingredients, preparation and plating of food items
• Conduct daily line checks, food reviews and recipes of the day
• Ensures that clear feedback is provided to the entire kitchen team and food service staff and management
• Assess the need for and coordinate necessary kitchen repairs
• Investigate and resolve complaints concerning food quality and service

Personnel

• Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests
• Direct hiring of all management and hourly staff
• Assure and/or conduct ongoing training and professional development of kitchen staff Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Manage kitchen management and staff, including scheduling, training, performance feedback, discipline, investigations and terminations
• Maintain an accurate and up-to-date plan of restaurant staffing needs to prepare schedules and ensure that the restaurant is staffed for all shifts.
• Step in for other kitchen staff as needed
• Manage local human resources processes including discipline and policy enforcement for kitchen management and staff

Financial

• Conduct regular financial reporting and analysis
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
• Work closely with the kitchen management team and staff on costing, production and control for proper recipe execution and waste management
• Adhere to company standards and service levels to increase sales and minimize costs
• Ensure that all local accounting and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

Health & Safety

• Compliance with regulations including food safety
• Enforce team member compliance with company policies and procedures
• Ensure Health & Safety of staff and guests
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Complete accident reports promptly if a guest or employee is injured
• Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines
• Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines

Guests & Marketing

• Provide strong presence in local community and high level of community involvement by restaurant and personnel
• Ensure positive guest service in all culinary operations
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Be visible in the dining rooms and specialty events providing recognition to guests, promoting food positive public relations, handling special requests

Qualifications

• College degree is preferred. High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.
• Minimum of 5 years of restaurant Executive Chef experience, preferably in a large and/or multi-unit venue
• Minimum of 7 years of culinary management experience
• Knowledge of computers (MS Word, Excel) and POS systems
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports
• Food Safety
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
• Ability to fill all kitchen roles
• Must be eligible to work in the United States

Personal Requirements

• Self-discipline, initiative, leadership ability and outgoing
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Must possess good communication skills for dealing with diverse staff
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Ability to determine applicability of experience and qualifications of job applicants
• Commitment to honesty and integrity

Working Conditions

• Hours may vary if manager must fill in for his/her employees or if emergencies
• Ability to perform all functions at the restaurant level
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment