JOB DESCRIPTION

EXECUTIVE CHEF

The Executive Chef is a full-time position that will demand full-time hours throughout the year. The Executive Chef is responsible for maintaining the highest professional food quality and sanitation standards in food production, while being responsible for the back of house staff. The Executive Chef must develop and monitor food and labor budgets for the department, supervise the production staff, and develop menus, food purchase specifications and recipes. The Executive Chef will report directly to the Director of Food & Beverage and will work closely with personnel in other departments including the front of house General Manager and Marketing department to ensure a smooth flow between departments and an excellent experience for guests throughout the operation. Specific responsibilities may include, but are not limited to:

• Contributing to the establishment, promotion, and protection of the brand.
• Hiring, training, supervising, scheduling, and evaluating the work of management staff in the food and pastry production departments.
• Planning menus with the Director of Food and Beverage and front of house General Manager.
• Scheduling and coordinating the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals.
• Approving the requisition of products and other necessary food supplies.
• Ensuring that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establishing controls to minimize food and supply waste and theft.
• Safeguarding all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
• Developing standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercising portion control for all items served and assisting in establishing menu selling prices.
• Preparing necessary data for applicable parts of the budget; projecting annual food, labor and other costs and monitoring actual financial results; taking corrective action as necessary to help assure that financial goals are met.
• Attending food and beverage staff and management meetings.
• Cooking or directly supervising the cooking of items that require skillful preparation.
• Evaluating food products to assure that quality standards are consistently attained.
• Interacting with applicable food and beverage managers to assure that food production consistently exceeds the expectations of guests.
• Developing policies and procedures to enhance and measure quality; continually updating written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Recruiting and making selection decisions; evaluating job performance of kitchen staff; coaching, rewarding and disciplining staff in a fair and legal manner.
• Recommending compensation rates and increases for kitchen staff.
• Establishing and maintaining a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Providing training and professional development opportunities for all kitchen staff.
• Ensuring that representatives from the kitchen attend service line-ups and meetings.
• Motivating and developing staff, including cross training and promotion of personnel.
• Periodically visiting dining areas to welcome guests.
• Hosting taste panels to assess the feasibility of proposed menu items.
• Reviewing and approving product purchase specifications.
• Maintaining a physical presence during times of high business volume.
• Understanding and consistently following proper sanitation practices including those for personal hygiene.
• Undertaking special projects as assigned by the Director of Food and Beverage or front of house General Manager.
• Acting as a role model for the staff.

QUALIFICATIONS

Licenses and Special Requirements

• Certification from the American Culinary Association or other professional hospitality association preferred, but not required.
• Managerial Food Safety and Sanitation certification as required by the state of Illinois.
• Food Handlers certification as required by the state of Illinois.
• Food Allergen certification as required by the state of Illinois.
• Basset Alcohol certification as required by the state of Illinois.
• Sexual Harassment certification as required by the state of Illinois.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch, and twist or reach.
• Possible job hazards include, but not limited to, slips, trips, falls, burns, cuts, and strains.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, and noisy environment.
• Ability to taste and evaluate food and beverage products.
• English reading, writing, math, and computer skills required.
• Stamina to work 50+ hours or more per week as business levels dictate.
• Must be able to work extended shifts of 10 hours or more as business levels dictate.
• Must be flexible with schedule and able to work different shifts, including, but not limited to, days, nights, weekdays, weekends, and some holidays.
• Ability to use hands in using office equipment, including the computer system.
• Ability to talk and hear to conduct phone correspondence.

Job Type: Full-time

Pay: $65,000.00 - $78,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Rotating weekends
• Weekend availability

Work setting:

• Upscale casual restaurant

Experience:

• Culinary experience: 5 years (Preferred)

Work Location: One location

Please Note :
bankofmontserrat.ms is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, bankofmontserrat.ms provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, Site.com is the ideal place to find your next job.