Day: July 8, 2021

POSITION:	Executive Chef
REPORTS TO:	General Manager (GM)
HOURS:	OT exempt; Required weekly work for this position typically takes 55-60 hrs to complete
OUR VISION:	“To be recognized in our market as the established casual fine dining experience of choice”
OUR MISSION:	“We deliver big city dining with small-town charm and inspire lasting memories.”
OUR PURPOSE:	“We enrich our community by creating connection, happiness & opportunity.”
OUR CORE VALUES:	Hospitality, Leadership, Integrity, Respect & Communication.
POSITION OVERVIEW:	With respect to the Company’s goals, vision, mission, purpose, and core values, the Culinary Manager is accountable for the overall smooth and profitable operation of the kitchen with a focus on quality control, fast ticket times, positive management, and solid teamwork.  The Executive Chef trains managers and hourly team members on proper BOH operation procedures, regulatory agency guidelines and provides ongoing training for updates and maintenance of training standards.

 ESSENTIAL FUNCTIONS:

 PRINCIPAL DUTIES

1. 1. 1. Provides Leadership, Management, and Accountability for the back of the house (BOH).
      2. Maintains a positive work culture that will facilitate the overall success of the restaurant. Demonstrates the core values by “living” them.
      3. Routinely works all kitchen stations as needed to meet budget and quality goals.
      4. Accountable for focusing team efforts to ensure our mission as a memorable experience that guests will rave about, exceptional guest experiences, and the constant building of guest loyalty.
      5. Accountable for facility safety & security, maintenance, and cleanliness by monitoring the physical premises daily.
      6. Accountable for recruiting, hiring, performance management, compensation management, employee relations, ACA compliance, terminations of the BOH staff.
      7. Accountable for initial and ongoing training of BOH team members with the goal of developing associates to their full potential.

LEADERSHIP, MANAGEMENT, ACCOUNTABILITY

1. 1. 1. Directs the work of kitchen staff.
      2. Oversees semi-annual evaluations for all team members and completing evaluations for direct reports.
      3. Conduct all necessary kitchen staff evaluations and meetings. Daily line up, monthly kitchen meetings, wrap meetings as needed.
      4. Communicates menu/operational changes to the rest of the team.
      5. Manages kitchen staff during pre-service, service & closing hours. Management includes:
         • Executing kitchen schedule, quickly increase or decrease staffing per shift as needed, coordinating with the management team.
         • Provides direction, instruction, and coaching to the team members (daily), executing prep list/cleaning.
         • Monitors team members’ performance. Comments/corrects. performance through proper use of performance documentation.

1. 1. 6. Expedites all orders for dining room, carry out, catering & special events
      7. Participates in weekly meetings with the leadership.
      8. Work with the management team to prepare for kitchen and all-team meetings
      9. Interacts effectively and maintaining good rapport and professional presence with team, customers, purveyors, community, and owners.
      10. Maintains a healthy lifestyle, promoting a stress-free and vigorous management style.
      11. Knowledge of and the ability to use company resources to resolve issues
      12. Recommends updates to training material and SOPs
      13. Establishes and maintains contact with vendors and service providers
      14. Updates job knowledge by participating in educational opportunities, attending seminars, reading professional publications, etc.
      15. Maintains a professional appearance. Follows current Uniform policy.
      16. Ensures sufficient staffing levels to meet guest satisfaction, team engagement, and business requirements.  Assigns cook stations

HEALTH INSPECTIONS & FOOD SAFETY

1. 1. 1. Complete line checklists: AM/PM
      2. Monitoring daily the kitchen and storage facilities, as well as related equipment.
      3. Ensures proper food handling procedures are followed at all times per regulatory agency guidelines and company standard operating procedures.
      4. Maintains a clean & sanitary work/storage area with regard to the health dept.
      5. Helps manage proper food handling on the serving line, per ServSafe requirements.
      6. Manages on a shift by shift basis all necessary cleaning (daily & weekly)
         • Checks out all BOH team members at end of shifts (station and cleaning).
         • Assigns cleaning tasks as needed to keep BOH areas sanitary and immaculate.

 

MENU MANAGEMENT & INNOVATION

1. 1. 1. Contributes to ongoing menu development. Menu production will include appropriate costing, training, recipe documentation.
      2. Demonstrate creativity in results of product offerings using culinary techniques, market trends, sales data, and originality.
      3. Monitoring and effectively planning for specials, seafood, weekly, monthly, and others.
      4. Menu development, including:
         • Monthly Specials (apps, entrees, dessert, etc.)
         • Weekend Features
      5. Assist with seasonal menu changes, draft “new stuff” monthly memo

CULINARY EXECUTION

1. 1. 1. Testing, costing, and implementation of new menu items.
      2. Maintain food recipe database and printouts, including cooking methods.
      3. Monitoring and effectively planning for specials, features, special events.
      4. Mis en Place & Line checklist.
      5. Preparing and monitoring prep list at every shift.
      6. Maintains ticket times and food quality throughout all hours of operation.
      7. Inspires team members to perform at their highest level through ongoing recognition of behaviors that align with core values.

FOOD & DRY ORDERING AND INVENTORY CONTROL

1. 1. 1. Maintaining FIFO and inventory levels – managing waste.
      2. Ensures inventories are completed accurately and on time.
      3. Maintain proper food and disposable inventory needed for efficient and profitable restaurant operation. Maintain food cost ratios set forth by management.
      4. Communicate with purveyors regarding ordering and delivery schedule.
      5. Processes paperwork, invoices, and reports as needed.
      6. Maintains accurate and comprehensive record keeping.
      7. Broadline ordering – Sun/Tues/Thurs.
      8. Chemical ordering – Once a week.
      9. Protein ordering – Sun-Thur.
      10. Disposable ordering – Weekly.
      11. Inventory – weekly.
      12. Disposables Inventory – Monthly.

 PHYSICAL REQUIREMENTS

 Ability to stand and walk continually throughout service shifts

1. 1. 1. Ability to frequently lift 30lbs from the stove and trays from the oven.
      2. Ability to occasionally lift 50lb for product delivery and restocking.
      3. Ability to communicate easily to guests and team members.

QUALIFICATIONS

1. 1. 1. 3+ years of management experience required.
      2. Bachelor’s degree and/or Culinary degree preferred.
      3. Prior training experience is a plus.
      4. Advanced knowledge of culinary, baking, and pastry techniques.
      5. Proficient knowledge of kitchen equipment, time management, and sanitation regulations.
      6. This position regularly requires long hours and frequent weekend work.
      7. Reliable transportation for the required trips for errands (bank, store, printing, etc).

 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

 

For more information, contact Jim Weber, President
NEW CENTURY DYNAMICS EXECUTIVE SEARCH
JimWeber@newcenturydynamics.com