Summary: Responsible for overall operations of BOH in conjunction with company standards and expectations. Always ensure that preparations for food and beverage are in accordance with standard recipes while also aiding in the creation of plans for expansion, promotion, and training and development. In addition, this position must adhere to all local/federal laws, and regulations including internal employee policies.
Executive Chef will assist in the implementation of new food specials, evaluation of new products, and to test new recipes and assess the needs of each locations market demand for success to include menu development, new culinary policies, training, and menu costing & engineering.
Responsible for maintaining a clean, safe, and organized workplace as notes on walk-throughs, checklists, and in compliance with all state, local and federal codes, and regulations in Employee Handbook.
Duties and Responsibilities: Other duties may be assigned.
Ensure that all recipes are accurate from a flavor, yield, and execution perspective.
Ensures close coordination & collaboration with our Culinary Director, Owner, and Chief Operations Officer during all stages of development.
Ensures compliance with all food and beverage regulations. *
Conduct routine Training & Audits of property to ensure Quality Assurance and standards are being upheld.
Follows ALL proper measures to ensure personal, employee & guest safety and health. *
Manage Kitchen Staff and Coordinate Food Orders
Supervise Food Prep and Cooking
Quality Control - Check Food Plating and Temperature
Must Comply with ALL Food Preparation Procedures by following recipes, portion sizes, etc.
Place Orders to include food, supplies, and Kitchen Smallware when needed.
Train Kitchen Staff on Prep Work and Food Plating Techniques.
Responsible for Ensuring the Safety of all Food Served and Stored in the Restaurant
Label, Date, and Rotate ALL Food products to Ensure they are Fresh & Safe.
Keeping “Work” area Clean while Following ALL Check-Lists such as Sidework/Prep List(s)
Maintaining Equipment Such as Coolers, Stoves, Ovens, by Utilizing Proper Care & Cleaning
Effectively communicate with coworkers and management to ensure all service areas are working efficiently.
Manage all service systems to safeguard property.
Ensuring guest(s) needs and requests are met within designated time standards. Making sure we are constantly going above and beyond our guest expectations and standards.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests &/or staff of organization.
Math Ability: Ability to calculate figures and amounts such as COGs, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Reasoning Ability: Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems. Ability to deal with nonverbal symbolism (formulas, scientific equations, graphs, musical notes, etc.) in its most difficult phases. Ability to deal with a variety of abstract and concrete variables.
Computer Skills: To perform this job successfully, an individual should have knowledge of MS Office applications (MS Excel, MS Word, MS Teams/Sharepoint) Compeat and POS system (TOAST).
Education/Experience: High school diploma or general education degree (GED), Culinary Degree and five years related experience and/or training; or equivalent combination of education and experience.
Mandatory Training required by company to succeed with service
Certificates and Licenses:
TABC seller trainer certification
Manager Food Hander Certification
Kitchen Equipment (Stoves, Broiler, Grill, Sous Vide, Wok, Large Mixer, Immersion Blender)
Knowledge, Skills, and Other Abilities:
Oral communication skills
Written communication skills
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, climb, or balance, and talk or hear. The employee is frequently required to stoop, kneel, crouch or crawl, and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to thirty pounds. Specific vision abilities required by this job include close vision.
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to outdoor weather conditions. The employee is frequently exposed to risk of electrical shock, and vibration. The employee is occasionally exposed to wet or humid conditions (non-weather), work near moving mechanical parts, extreme cold (non-weather), and extreme heat (non-weather).
The noise level in the work environment is usually moderate.