Executive Chef

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.

The Executive Chef will specifically oversee the daily operations of the Loco Burro Back of House (BOH) kitchens, assuring that all performance goals are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. Performance includes but is not limited to guest satisfaction, maintaining and improving our standards, achieving financial objectives, and maintaining a positive work environment. Responsible for ensuring that guests receive the highest level of food quality and superior service in a clean, comfortable environment with an energetic ambiance while maximizing profit from meeting our annual budget by controlling labor costs, costs of goods sold, and operating expenses. The Chef will be responsible for coaching and mentoring their team, improving the BOH team-oriented culture, holding team members accountable for their actions and upholding the company standards.

Duties & Responsibilities:

BOH Staff Mentoring & Supervision

• Supervise & mentor kitchen team and ensure that all culinary standards, recipes, company policies & procedures are followed
• Conduct regular performance evaluations, provide constructive feedback and address any staffing issues or concerns
• Oversee all BOH staff’s daily duties and ensure all company standards, policies, and procedures are being met
• Guarantee all daily checklists, line check sheets and prep sheets are being filled out and completed 100%
• Display leadership through hard work, loyalty, dedication, and honesty to all team members and Kennedy Concepts
• Earn & maintain the respect of other managers & team members through hard work, honesty, dedication and strong leadership
• Interview and participate in the hiring of all BOH employees

Cost Control

• Make certain all budgeted labor costs are met
• Ensure all budgeted food, paper, and chemical budgeted costs are met
• Meet all budgeted fixed and variable operating expenses
• Create and execute ideas & procedures to help the Company reduce costs while increasing quality
• Complete a weekly inventory and generate the cost of goods sold for food, beverages, paper, and chemicals
• Complete a monthly inventory and generate an on hand raw cost for food, beverages, paper, chemicals, firewood etc.
• Create and oversee portion control methods and procedures
• All portions must be executed 100% to our recipes and plate specifications
• Keep food waste to a minimum

BOH Training

• Confirm that all BOH employees are trained using the proper Company training materials
• Verify that all training material, policies & standards are followed and maintained by each BOH team member
• Check that all BOH team members are 100% knowledgeable of all recipes, portions, presentations, cooking procedures etc.
• Assist with the maintenance and updating of all Company training materials

Cleanliness/Maintenance/Health Score

• Ensure the entire BOH, space, walk in coolers, walk in freezers and equipment are maintained, working properly and cleaned to the highest standard
• Ensure equipment monthly maintenance schedules are followed
• Ensure all dishes, cups, cooking utensils, small wares etc. are properly washed, sanitized and stored
• Work directly with the Maintenance Supervisor to ensure the BOH maintenance and repairs needs are being completed in a timely and professional manner
• Ensure the BOH is kept 100% clean, sanitized and that all staff follows proper food handling procedures set by the health Department
• Perform weekly Health Department inspection walk throughs. Document and correct all Health Department violations
• Ensure all Health Department rules and codes are followed, and Health Inspection scores are equal to or greater than a 93
• Ensure all pest control issues are resolved immediately and hold the Pest Company accountable and to the highest standards

Purchasing

• Weekly shop and negotiate with suppliers and vendors to obtain your store the most competitive purchase price possible
• Hold Vendors accountable and give them notice of improper pricing
• Maintain accurate and adequate inventory levels of all food, n/a beverage, paper and chemical
• Ensure all food purchases meet or exceed our food specs. and standards
• Ensure that all purchases are properly checked in and any damaged or inferior products are rejected
• Hold your vendor salespeople 100% accountable for our orders and all credits are issued in a timely manner

Food Standards

• Ensure the Restaurant’s overall food quality meets or exceeds the Company’s highest standards
• Research and develop new food recipes, ingredients, complete dishes, and plate presentations
• Ensure all food recipes, ingredients, garnishes and plate presentations meet the company specs.
• Ensure our food is always served at its freshest state
• Ensure all shelf-life specs. are followed
• Oversee and ensure that all recipes and cooking procedures are followed 100% during prep
• Ensure that all line cooking procedures meet company specs.
• Ensure all food is delivered appropriately hot or cold to the guest and as quick as possible
• Oversee and ensure that all dishes are prepared 100% accurate according to the guest’s order

Administrative Duties

• Ensure all the proper daily, weekly and monthly paperwork gets to the accounting department on time
• Ensure all daily, weekly and monthly deadlines are being met
• Ensure that all the BOH invoices are properly coded and emailed to the accounting department by the end of each day

BOH Staffing & Schedules

• Create your weekly BOH work schedules
• Ensure the BOH maintains proper staffing levels for all positions.
• Ensure you are proactive in hiring to build up our staff levels when necessary and be proactive in trimming down our staffing levels when necessary. Work directly with your GM on this
• Ensure that all the schedules are accurately created to ensure proper staffing levels in all positions according to business demands.
• Ensure that Overtime is only given when necessary and that you and your supervisors are cutting staff in the proper order

Qualifications

• Bilingual: Spanish is required
• Education: Culinary degree or equivalent experience preferred.
• Experience: Minimum of 5-7 years in a culinary leadership role, with experience managing multiple locations preferred.
• Skills:

Strong leadership and communication skills.

Ability to train and motivate staff.

Extensive knowledge of food safety standards and kitchen operations.

Experience with cost control, inventory management, and budgeting.

Excellent time management and organizational skills.

Ability to work under pressure in a fast-paced environment.

Creative mindset with a passion for food and culinary innovation.

• Physical Requirements:

Ability to stand for long periods and work in a fast-paced environment.

Ability to lift and carry up to 50 pounds.

Ability to travel between locations as needed.