What are the responsibilities and job description for the Executive Chef position at UP On The Roof?
UP on the Roof is looking for a qualified Executive Chef for our Alpharetta location.
An Executive Chef is responsible for creating and implementing innovative menus, overseeing kitchen operations, and ensuring the highest quality of food and customer satisfaction. Exceptional culinary expertise, leadership skills, and creative flair are instrumental to support the restaurant's success and reputation.
Starting rate is $60,000 (variable based on qualifications and experience)
Benefits:
401 K with matching program
PTO
Health insurance
Manager meal per shift
Monthly performance bonus
Typical responsibilities:
Develop a compelling culinary vision aligned with the restaurant's brand and target audience.
Continuously explore new flavors, cooking techniques, and presentation styles to elevate the dining experience.
Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control.
Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment.
Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations.
Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations.
Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques.
Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste.
Cultivate strong relationships with local suppliers, ensuring the availability of fresh, high-quality ingredients at competitive prices.
Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs.
Keep abreast of market trends and proactively source new ingredients and products to enhance the menu offerings.
Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement.
Conduct regular staff meetings to communicate goals, new recipes, and procedures, ensuring consistent execution of menu items.
Stay updated with industry trends and advancements, sharing knowledge and implementing best practices within the kitchen.
Salary : $60,000
