Job Description

Job Description

Job Description

Job description

Client, a modern, globally-inspired eatery (and full bar) serving great-tasting versions of hand selected dishes from around the world, is seeking an Executive Chef to lead a team in cooking high quality, great tasting food, while maintaining effective cost control and proper safety and sanitation standards. The ideal candidate for this position is a self-motivated, hard worker with excellent communication skills who is passionate about serving delicious food and creating a positive work environment. Candidates who are passionate about travel and who have experience in cooking different ethnic cuisines should definitely apply, but we are open to anyone with a strong culinary background and good leadership skills.

Responsibilities & Duties

• Assumes ultimate responsibility for the quality of all product served

• Responsible for the training, management, and development of kitchen staff

• Develops labor projections and provide schedules for all kitchen positions

• Maintains low staff turnover rate and high morale

• Responsible for the layout of equipment and supplies for proper station assignments, food layout, and efficiency

• Creates and supervises daily line and prep station assignments

• Responsible for complete menu item cost analysis.

• Maintains all batch recipes references current and placed in each station.

• Accountable for accurate food inventories.

• Inventory product by department meat, seafood, poultry, grocery (dry goods), spices, produce, cheese, dairy, bread, paper, etc.

• Inspects and dates tag incoming products. Sign and adjust incoming invoices.

• Establishes ordering guide for all items necessary for kitchen operations.

• Assumes responsibility for the proper product rotation and use.

• Organizes and label food walk-ins and dry storage.

• Participates in all weekly manager meetings and staff quality circles (customer service).

• Maintains all kitchen equipment and facilities up to the restaurant's operating standards by utilizing maintenance charts, cleaning checklists, and schedules

• Pledges to perform job functions while upholding company policy and procedures according to company operating policies manual

• Operates ethically and responsibly to protect the integrity of the company and the well-being of work environment

Qualifications & Skills

• 2+ years as an executive chef in a high volume, full-service restaurant

• High School Diploma required

• College Degree preferred, but not necessary

• Certified Culinary Training

• Health Department - Certified

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