Description:

The Executive Chef is responsible for ensuring food quality, recipe adherence and proper plate presentation, as well as maintaining a safe, clean and sanitary environment throughout the restaurant. Our Managers conduct daily line checks, manage expo, and correct any food problems before they reach the guest. The Executive Chef plans, preps, sets up and provides quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. The Executive Chef will direct, train and monitor performance of Sous Chefs, Supervisors, Prep Cooks and Line Cooks. Will maintain the organization, cleanliness and sanitation of all work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times.

Requirements:

• High school diploma or equivalent vocational training certificate • Culinary College Degree • Previous Management/Supervisory experience • 2-3 years experience as a Sous Chef or Restaurant Chef • Food handling certificate • Ability to compute basic mathematical calculations • Ability to provide legible communication • Sanitation certificate • Must be dependable, reliable and motivated. • Able to work ten hour-plus shifts, with extensive standing/walking. • May lift materials and/or product up to 50 pounds or more. • Must possess strong leadership skills. • Solid track record of success in previous assignments demonstrating upward career tracking. -License and Insurance • A valid driver’s license • Reliable personal transportation • Proof of insurance -Accessibility • Must have a cell phone • Must be accessible at all times • Maintains an open-door policy -Hours • Able to work a minimum of 40-50 hours per week • Able to work flexible hours necessary to manage and operate the restaurant effectively

Additional Info:

Customer Satisfaction • Consistently provides a top quality guest experience that delivers total guest satisfaction • Models and creates an environment in which the guest is the priority • Responds positively and promptly to guest concerns • Corrects potential problems before they affect guests • Hires high quality staff who ensure consistent customer satisfaction • Ensures all employees are trained, motivated, and empowered to deliver total guest satisfaction • Maintains restaurant at the level necessary to meet and exceed company standards for service • Utilizes labor effectively to meet budgets while ensuring high quality service Training and Development • Continuously improves the skills, knowledge, and morale of all employees • Treats the employees with dignity and respect and creates an environment where the team does the same • Effectively utilizes all training programs from new employee orientation up to and including management training programs • Prepares qualified employees for promotion • Continually develops adequate number of shift leaders to meet the objective of the business plan • Evaluates each employee’s performance based on clearly communicated standards and expectations • Holds the employees accountable for performance • Confronts poor performance • Makes decisions regarding all performance related issues in the restaurant Appropriate and Fair Business Practices • Ensures that business and personnel practices are consistent with policies, procedures, and the law • Enforces federal, state, and local labor laws • Follows procedures to maintain the safety and security of all employees, guests, and company assets • Upholds food safety, food handling, and sanitation requirements to ensure the health and safety of guests and employees