Job Summary:
The Opals Executive Chef will manage the daily operations of the restaurant to include menu design, operational standards and staff management.
Supervisory Responsibilities:
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Hires, trains and supports restaurant staff.
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Supervises staff schedule compliance and overall staff performance.
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Conducts disciplinary/coaching meetings that are timely and constructive.
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Handles discipline and termination of employees in accordance with restaurant policy.
Duties/Responsibilities:
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Manages the Oyster/Seafood Bar concept.
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Interacts with guests at the Oyster/Seafood Bar.
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Handles and stores food products correctly (FIFO).
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Monitors recipe accuracy, enforcing the use of proper weights and measures.
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Handles all allergy and/or dietary restrictions and modifications.
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Ensures all food meets the highest quality standards and is served in a timely manner.
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Provides the all-important training to newly recruited cooks and takes note of how they progress.
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Assists in coordinating oyster bar staff and assisting as required.
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Performs other duties as assigned.
Required Skills/Abilities:
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Strong supervisory and leadership skills.
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Excellent interpersonal skills with a focus on customer service.
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Excellent time management skills.
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Excellent organizational skills and attention to detail.
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Knowledge of working oyster bar.
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Must have Food Manager Certification.
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Minimum 2 years' experience in a similar role in full service, moderate to high volume restaurants.
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Strong knowledge of culinary products and technique.
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Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays.
Most Desired Characteristics:
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Sales driven and results oriented.
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Passion for people while upholding company standards.
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Adaptability is a must in an ever-changing environment.
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Creates a positive winning culture for team.
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Leads through dynamic leadership bringing energy and inspiration to the team.
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Consistently seeks pathways to improve sales and cost of goods.
