What are the responsibilities and job description for the Executive Chef position at Maru Hospitality Group?
Maru combines unique, beautifully-presented signature rolls with a modern-yet-organic atmosphere to create a memorable dining experience. We pride ourselves in our warm hospitality and chef-driven mentality, empowering our teams by putting our people first, hands-on mentorship, and a culture of the Creative Yes. An array of dishes from signature rolls, raw fish, unique sharing plates and hibachis, accompanied by a wine and cocktail menu made to accommodate any celebration. We are looking for an Executive Chef with a positive attitude and eagerness to learn and grow. Come join the Maru journey and experience the growth we provide.
Learn more about what it’s like to work at Maru: https://bit.ly/2Rtizko
Follow us: marusushi.com
Learn more about what it’s like to work at Maru: https://bit.ly/2Rtizko
Follow us: marusushi.com
- Culture
- Ability to connect with guests and team members
- Enlightened hospitality model
- Can create raving fans based off of performance
- Has the ability to create the yes for teammates and guests in different scenarios
- Embodies our core values
- Oversee all areas of the P&L, specifically the controllable costs
- Confirm, modify and give feedback to scheduling managers on all schedules before they are posted
- Ensure all inventories are accurate by Monday at 2pm
- Ensure all invoices are entered and accurate
- Recap Cost of Goods at weekly meeting
- Communicate Controllable goals and/or scorecard metrics
- Hourly wage oversight and direction to GM
- Oversee HOH Recruiting
- Schedule time to review applicants, interview, and hire
- Arrange training with mentors
- Assess staffing needs in real time and hire before we need to
- Production
- Set pre-shift calendar with input from HSC and KM
- Run operation during peak volume times
- Assess staffing needs in real time and adjust for business levels
- Take lead position on line when necessary
- Ordering
- Give feedback to ordering managers on product levels and make adjustments as necessary
- Keen knowledge of product cost and communication with DOCO when items fluctuate heavily
- Menu
- Store food menus are accurate and up to date
- Participation in MIA to determine menu direction
- LTO implementation
- Ensure menu and training materials are consistent and correct
- Oversee Sanitation and Cleanliness
- Ensure all cleaning checklist are accurate and completed
- Enure HOH preventative maintenance is scheduled and happening
- Ensure closing checklists are accurate
- Ensure all Covid procedures are adhered to and update any communication or process as the regulations change
- Oversee the develop of the leadership team
- Conduct Quarterly Conversations with your leaders, HSC and KM
- Review your leaders
- Give them SMART goals via development plan
