Job Details

Job Description:

The Executive Chef reports directly to the Concept Chef. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinarybudget. The Executive Chef is a role model and mentor to the chefs and line cooks and must maintain a professional appearance, language skills, and demeanor.

Role & Responsibility:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Ensures excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on, lead by example management style.
• Management of all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
• Retains a thorough and updated knowledge of company policies & procedures and regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date.
• Menu development, standardized recipes, and presentation.
• Prepare operational reports and analyses, setting forth progress and adverse trends and making appropriate recommendations.
• Identify new culinary techniques and presentations.
• Maintaining food quality and ensuring guest satisfaction
• Setting standards and always maintaining food presentation quality.
• Ensuring that standard recipes are being followed at all times
• Sourcing out new products and supplies to constantly develop menus
• Constantly improving food production
• Resolving any problems that arise in the kitchen and seizing control of a situation.
• Recruiting staff and monitoring their performance
• Stay current on restaurant industry trends.
• Motivating staff and maintaining discipline by example.
• Staff management includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees.
• Responsible for inventory, purchasing, and receiving FOH and BOH products.
• Enforcing strict health and hygiene standards.
• Cooperating with front-of-house management and service staff regarding service issues
• Expediting during service
• Building apprenticeship and staff development programs.
• Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
• It is the Chef's responsibility to participate in service education through:
• Daily line-ups.
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twenty minutes or less.
• The Executive Chef is responsible for meeting the financial targets while achieving the food, quality, and service objectives.
• Prepare operational reports and analyses for progress and adverse trends and make appropriate recommendations.
• If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager.
• Maintaining overall food & labor cost within budgetary guidelines.
• Ensuring overall profitability of kitchen.
• Managing kitchen staff to maintain goals.
• Maintain a high level of cleanliness in the kitchen facilities.
• The Chef is responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.
• The Chef should make the appropriate assignments for his staff.
• Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit.
• Work with Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
• 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.
• Use the Employee Handbook to understand the consistent manner of communicating rules and regulations to our team.

Work Conditions:

• The noise level in the work environment is usually loud
• The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms
• Requires the ability to occasionally lift office products and supplies up to 50 pounds
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned)

Qualifications and Competencies:

• Degree in Culinary Arts
• 5 years minimum experience as an Executive Chef
• Requires advanced knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management.
• Strategic thinking, business acumen, thoroughness
• Polished leadership and speaking skills
• Food Safety/Manager Certification
• Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Ability to communicate to groups of customers or employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.
• Ability to solve practical problems and deal with a variety of concrete variables.

Other Duties

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.

V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.