The Executive Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house. Responsible for creating and maintaining all menus and recipes used in the restaurant, and for the purchasing, preparation, presentation, and service of these menu items.
Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
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Maintaining food quality and ensuring guest satisfaction
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Menu development and presentation.
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Standardize recipes.
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Setting standards and maintaining food presentation quality at all times.
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Ensuring that standard recipes are being followed at all times
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Sourcing out new products and supplies to constantly develop menus
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Remaining on top of culinary trends
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Constantly improving food production
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Maintaining overall food & labor cost within budgetary guidelines
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Ensuring overall profitability of kitchen
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Supervising kitchen staff to maintain goals
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Perform a daily “walk through” inventory to prioritize product utilization.
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Perform a pre-shift line check to ensure quality of all items.
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Resolving any problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
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Recruiting staff and monitoring their performance
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Motivating staff and maintaining discipline at all times
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Staff management, which includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees.
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Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to 1000 North procedures.
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Enforcing strict health and hygiene standards.
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Responsible for enforcing and maintaining HAACP standards throughout the BOH.
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Ensure BOH employees understand and adhere to sanitation/safety guidelines.
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Perform varied duties to ensure proper back of house operation according to standard operating procedure.
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Maintain a positive, pleasant, attitude every shift
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Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, party needs, etc.
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Identify and communicate production needs to Pastry Assistant
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Meet daily with Sous Chefs to coordinate and ensure production standards.
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Cooperating with restaurant manager and service staff regarding service issues.
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Communicate repair and maintenance needs to management.
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Expediting during service
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Apprenticeship development
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Other duties as assigned
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.
Education/Experience:
Bachelor’s degree, culinary degree, and/or 7 years work experience.
Language Ability:
Spanish language skills are highly desired.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.
Computer Skills:
To perform this job successfully, an individual should have knowledge of word processing software and order processing systems.
Supervisory Responsibilities:
Manages subordinate supervisors who supervise an average of 20+ employees in the Kitchen and Dining Room. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
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; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee is occasionally required to sit. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include peripheral vision and ability to adjust focus.
Equal Opportunity Statement:
Decisions and criteria governing the employment relationship with all employees at 1000 North are made in a non-discriminatory manner, without regard to race, color, creed, religion, national origin, sex, marital status, pregnancy, disability, sexual orientation, gender expression, veteran status, age, FMLA status, or any other factor determined to be unlawful by federal, state or local statutes.
