Executive Chef

JOB SUMMARY

An Executive Chef is a highly skilled professional cook who oversees the kitchen operations, supervises the kitchen staff and ensures that all food production workers perform their duties in accordance with the standards established by the company. This position is responsible for the food that comes out of a kitchen, from conception to execution. The Executive Chef creates a positive work environment for our employees through friendly, caring and professional communication, making sure to pass down a culture of excellence.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to :

• Have an extensive knowledge of our restaurant's food offerings and beverage program
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Demonstrate strong operational skills and impeccably high standards of service
• Direct staffing, training, and evaluation of kitchen employees in accordance with our policies and procedures
• Teach proper cooking techniques to guarantee that all guests receive outstanding food products made per our restaurant specifications and standards
• Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits
• Manage training for the Chef de Cuisine to ensure the development of their leadership and culinary skills
• Plan and coordinate daily menus and continuously work to fine-tune recipe specifications
• Assist in the ongoing development of the culinary quality of our seafood, menus and recipes while maintaining and developing unit core recipe program
• Oversee purchasing of food and related items including finding sources for new products
• Ensure that all food and beverage products meet company standards and specifications
• Responsible for food and labor costs and other related restaurant expenses
• Maintain a clean and safe work environment through timely repair and upkeep
• Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members
• Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork
• Collaborate closely with the General Manager to achieve financial success and to drive a standard of excellence
• Proficient in Microsoft Suite : Outlook, Word, Excel; and Restaurant POS Systems
• Expected to continue self-education of food trends through networking, books and periodicals
• Create a positive work environment for our employees through friendly, caring and professional communication
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
• Embody and deliver on exceptional service and hospitality

Requirements

SUPERVISORY RESPONSIBILITIES

Supervises management of the Chef de Cuisine and hourly kitchen employees, oversees the overall direction, coordination, and evaluation of the back of house and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and / or weekend shifts. The requirements listed below are representative of the knowledge, skill, and / or ability required. Ability to provide verification of legal right to work in the United States. Must be twenty-one (21) years of age or older.

EDUCATION and / or EXPERIENCE

Completion of a post-secondary culinary arts program and 3 to 5 years culinary experience, preferably in a supervisory role.

LANGUAGE SKILLS

Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports. Must be able to communicate clearly and effectively with employees, dining room staff and guests. Must be able to facilitate the communication process.

MATHEMATICAL SKILLS

Ability to apply concepts such as factions, percentages, ratios and proportions.

REASONING ABILITY

Ability to carry out detailed and specific written and / or oral instructions. Ability to problem solve in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. Safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Must have upon hire.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and / or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and / or move up to 50 pounds and occasionally lift and / or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near co-workers.

The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and / or cold from the mechanical equipment.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.