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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