Executive Chef

Executive Chef and Kitchen Manager

The Executive Chef will have the role of maintaining the culinary vision of two operations: The casual Narrows Saloon and the upscale Lake Room, and will ensure that The Narrows elevated cuisine is approachable, seasonal, and flawlessly executed.

Summary

Responsible for oversight of all kitchen operations, including planning menus, daily food service operations, creating and maintaining kitchen budget, training and motivating staff, and assuring customer satisfaction. Achieves stated objectives in sales, costs, guest service speed and satisfaction, food quality, cleanliness, and sanitation.

Responsible for oversight of all Kitchen Operations, including but not limited to: 

· Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.

· Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always. Constantly striving to exceed guests’ expectations.

· Driven to oversee the culinary operation of The Narrows to successful daily operation and long-term sustainability and success.

Kitchen Operations

· Executive Chef oversees all kitchen daily operations and escalation of necessary decisions to GM.

· Responsible for ordering and receiving of food, beverage, disposables, kitchen supplies, and janitorial supplies. Maintain vendor relationships for food purchasing.

· Monitor BOH staff to ensure that company standards are being upheld.

· Monitor inventory levels, pricing, and waste of food, beverage, disposable and kitchen supplies to conform to prescribed cost of goods levels.

· Ensures the safe and proper handling, holding, and storage of all foods according to sanitation guidelines.

· Serve as a liaison between hourly staff and General Manager.

· Coach and council staff as needed to company policies and service standards.

· Oversee daily service as needed and monitor quality and timeliness of food dishes as they leave the kitchen.

· Responsible for overall kitchen performance related to budgets for costs of goods and labor.

· Manages BOH staff, including writing BOH Schedule, monitoring weekly kitchen labor costs, logging sick leave and attendance, and implementing disciplinary measures when necessary· Maintains an orderly, clean, and sanitary kitchen facility at all times.

· Ensures proper opening and closing of the kitchen according to opening and closing checklists.

· Understands and promotes a safe, positive, and inclusive workplace environment.

· Attends all scheduled employee meetings and brings suggestions for improvement.

*Performance Bonus

Executive Chef is eligible for an $8000 annual bonus paid quarterly.

Requirements

· Motivated to exceed expectations of guest, staff, and ownership.

· 3-4 Years BOH Manager Experience in a scratch kitchen.

· 5 years in a Supervisory role of Full- Service Food Operation.

· Day, Evening, and Weekend Availability.

· Certified Food Manager in accordance with MN Department of Health

· Basic computer skills to operate inventory (Margin Edge), ordering platforms, and culinary systems

· Must have the physical stamina to work 50 to 60 hours per week as needed

Job Type: Full-time

Job Type: Full-time

Pay: From $80,000.00 per year

Shift:

• Day shift
• Evening shift

Supplemental Pay:

• Bonus opportunities

Work Location: In person

Salary : $8,000 - $80,000