Corporate Executive Chef

Position Description :

The Corporate Executive Chef is responsible for all aspects of BOH Operations. The Corporate Executive Chef must maximize the profits of the Restaurant, effectively manage scheduling and labor costs, train and educate staff, establish and maintain supplier relationships, lead menu development under the direction of the ownership, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.

Essential Functions and Basic Duties :

• Participate in weekly meetings with the ownership to review operations, goals and planning
• Participate in monthly financial performance review with Group leadership
• Manage kitchen operations, inventory, staff and scheduling
• Meet all food and labor cost targets
• Manage the line and assure food quality, presentation and consistency standards are maintained during service
• Expedite service and train chefs and expo staff to effectively manage busy service shifts
• Communicate effectively to kitchen staff, FOH staff and Group leadership
• Provide leadership to kitchen and restaurant staff
• Exhibits punctuality, focus, dedication and reliability and flexibility in accommodating the needs of the Restaurant
• Exhibit a proactive approach to problem-solving and management
• Create and maintain prep lists; place orders and work with vendors
• Maintain DOH food safety standards so as to keep the kitchen in A-grade condition at all times
• Maintain BOH facilities; communicate and address issues proactively to maximize the efficiency of kitchen equipment
• Train line and prep cooks and orient new hires
• Demonstrate willingness to make the role and responsibilities of this position a priority

Other :

Specific job knowledge, skills, and abilities :

Physical activities and requirements of this position :

Qualifications & Standards :

BENEFITS :

Salary : $130,000 - $150,000