What are the responsibilities and job description for the Executive Chef position at SoDel Concepts?
Cultivate your career with a Chef job at SoDel Concepts!
Located in Coastal Delaware, SoDel Concepts creates beautiful, simple food in clean, welcoming environments for guests to savor fresh fish and chef-driven specials daily. We offer the opportunity to demonstrate your expertise and work as part of a team in an exceptional restaurant!
SoDel Concepts seeks a skilled Chef responsible for the overall food and kitchen (Back Of House) operation. Chefs support the General Manager by implementing business objectives through a robust sales-based focus and constant development of their team. Chef Managers help build the unit's business strategy, manage employee development, and otherwise assist the General Manager in meeting or exceeding business objectives for the team. Chef Managers are an exempt position generally working five days, 50 hours per week.
Essential Job Functions:
On a day-to-day basis, Chef Managers are responsible for assisting in the unit’s strategic development in sales, costs, quality, people basics, and managing the restaurant’s day-to-day operations.
Specific duties include but are not limited to:
• Supervise the planning and price menu items, orders supplies, and keep records and accounts
• Work closely with assigned corporate chef
• Supervise all BOH employees
• Write weekly schedules according to business and project goals for labor dollars
• Use labor dollars and menu costing programs to price labor and food cost
• Participate in checking of all purchased supplies for the entire restaurant
• Expedite the pass through cook's window to maintain proper consistency in food quality and service
• Conduct training for personnel
• Supervise all kitchen employees
• Monitor worker performance in all departments of kitchen
• Investigate customer complaints
• Maintain production and work records
• Determine food costs
• Modify work procedures or processes to meet deadlines
• Inspect facilities or equipment for regulatory compliance
• Oversee work progress to verify safety or conformance to standards
• Update menu engineering
• Update and cost out specials
• Requisition stock, materials & supplies from Vendors as needed
• Resolve or assist workers in resolving work problems
• Determine production schedules and staff requirements to ensure timely
delivery of services
• Recruit and hire staff, including cooks and other restaurant workers
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Check the quality of raw and cooked food products to ensure standards
• Check the quantity and quality of received products
• Supervise all schedules
• Estimate amounts and costs of required supplies, such as food and ingredients
• Prepare and cook foods of all types, either regularly or for special guests or functions
• Order or requisition food and other supplies needed to ensure efficient operation
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Determine how to present food and create decorative food displays
• Inspect supplies, equipment, and work areas to ensure conformance to established standards
• Demonstrate new cooking techniques and equipment to staff
• Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
• Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems
• Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects
Please Note: Chef Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift more than fifty (50) pounds. Chef Managers will also drive, view a computer monitor, and type/write regularly—team lift required on anything over fifty (50) pounds and an awkward lift.
