Jobpost

Salary $80k
Fine Dining

Growing restaurant group
Well-respected concept

Position description

The Executive Chef builds relationships with team and guests to create a memorable dining experience for guests. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to the team, guests, vendors and community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through this restaurant group’s core values.

BOH Operations

• Demonstrates full knowledge and mastery of all stations in BOH operations
• Responsible for developing the staff on station knowledge and recipe and production knowledge
• Provides leadership for all recruiting / hiring / staffing needs for BOH
• Shoulder-to-shoulder development of staff (most importantly the first few days)
• Constantly cross-train multiple staff members resulting in a string kitchen
• Aces in places especially when Chef is not in the building
• Oversight of the meal period while demonstrating superior knowledge and awareness of areas of the kitchen that need improving 

Culinary Program

• Responsible for the accounting of all food cost, promotion give away, and inventory controls
• Responsible for accurate coding and daily submission of all food, chemicals, and smallwares invoices
• Demonstrate complete understanding of individual food category usages over a 10-week period
• All purchase and production sheets are managed by menu trends over 10 weeks (+20 percent)
• Demonstrates the forward thinking and innovation of the menu and feature card while working with Corporate Chef (always keeping it fresh)
• Follows and adheres to company standards and recipes
• Responsible for constantly monitoring of company winning routines (fish yield sheets, meat costing sheets, recipe formatting)

Scheduling Policy

• Responsible for writing and posting schedules on Wednesday by 5:00 pm
• Schedules should be emailed to corporate chef for review and approval by Tuesday lunch
• Maintains strict controls of clock-ins and clock-outs
• Staff for success
• Responsible for all overtime projecting and always giving a brief report to Corporate Chef on overtime
• Aces in places on chefs day off

Human Resources

• Maintains accurate records of all time and attendance issues for BOH
• Insures all employee rates are accurately input into time and attendance system and all employee change rorms are submitted to the corporate office in a timely manner
• Responsible for timely documentation of all BOH employee corrective action issues
• Insures a successful and productive onboarding process for all new employees
• Maintains employee evaluations on a quarterly basis; this restaurant group prefers to give $.25 raises four times a year versus $1 raise once a year
• Maintain practice of performance-based raises; an evaluation does not necessarily result in a raise
• Demonstrates a mastery of maintaining accurate daily payroll records and the timely submission of weekly payroll with the assistance of the General Manager

Food Safety

• Maintains all ServSafe certifications for the Executive Chef position
• Responsible for teaching and implementing ServSafe standards in the BOH
• Responsible for all staff certification of BOH employees (including dishwashers)
• Responsible for maintaining a 100 percent rating on all DHEC inspections

Sanitation & Maintenance

• Responsible for keeping a “Disney Clean” attitude and environment in the BOH
• Responsible for the cleanliness of the trash area and trash bin conditions
• Responsible for keeping all equipment in like-new condition
• Responsible for maintaining equipment repairs and maintenance and all PM work to all HVAC and coolers
• Responsible for keeping the outside of the restaurant in a “Disney Clean” manner

Miscellaneous

• Responsible for maintaining proper levels of BOH smallware inventory and for the monthly inventory accounting of all smallware inventories
• Responsible for providing a brief assessment of loss of smallwares and what is the solution to the findings
• Manage strict and consistent level of adherence to uniform standards and dress code policy
• Manage strict and consistent level of adherence to the personal hygiene standards and professional appearance and attitude
• Insures accuracy of all POSI menu changes and routing
• Demonstrates proper management of all utility cost for the restaurant in coherence with the General Manager
• Always conducts himself/herself in a professional manner and works with ownership in a way that aligns with all corporate goals and objectives
• Demonstrate the ability to garner trust with the ownership

Qualifications 

• Two to three years prior exec chef or sous chef experience
• Culinary training
• 50-55 hour work week
• Excel and Word knowledge

Benefits

• Two weeks paid vacation after six months service
• Health Insurance
• Closed all major holidays
• Incentive plan eligible, when applicable

Core Values

Ethics of Management

• Respect for each employee
• Mutual respect among employees
• Procedural fairness
• Transparency and honesty in professional relationships; trust is always present

Commitment to Excellence

• Knowing what excellence looks like for every task
• Making excellence a habit in the workplace
• Same attitude every day displayed by workforce
• Creating guest-oriented service experience – creating memorable experiences
• Creating employee-oriented development – service knowledge

Commitment to Service Standards

• Staffing expectations established and followed
• Scheduling expectations established and followed
• Manager expectations are clear and fair
• Steps of Service are identified, trained, and followed
• Large party format is a non-negotiable because it works

Commitment to Problem Solving

• Eliminate attitude of indifference (67 percent of customers leave because of an attitude of indifference)
• Empower employees to immediately solve guest problems; customers judge the quality of a business by the responsiveness of the first person with whom they are in contact
• Debrief the cause of the problem later without blame or criticism
• Teach / retrain when necessary

Commitment to the Development of Staff

• Orientation is the most important day – it sets company expectations
• Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growth
• Create an atmosphere in which people enjoy working
• Create a work environment of teamwork so the needs of the guest are exceeded
• Performance appraisal system – commitment to providing performance feedback to employees
• Human capital review – commitment to developing bench strength; identification of future talent

Commitment to Innovation and Creativity

• Dedication to highest quality center-of-plate
• Proper seasonality of menus
• Leadership is educated on new menu trends and guest expectations