Executive Chef

Job Description:

The ExecutiveChef reports directly to the Concept Chef. The executive chef is responsiblefor all culinaryactivities for the restaurant. This position will oversee all activity in thekitchen, train personnel, plan menus,oversee product purchasing and manage the culinary budget. The Executive Chef is a role model andmentor to the chefs and line cooks and must maintain a professionalappearance, language skills, and demeanor.

Role & Responsibility:

To perform this job successfully, an individual must be ableto perform each essential duty satisfactorily. The requirements listed belowrepresent the knowledge, skill, and/or ability required. Reasonableaccommodations may be made to enable individuals with disabilities to perform essentialfunctions.

• Ensures excellence in guest satisfaction througha commitment to exceeding expectations and a hands-on, lead by example management style.
• Management of all back-of-house staff in a high-volumekitchen, including ongoing training, d evelopment, and follow-up.
• Achieve or exceed budgeted labor and other costcenters through proper planning and execution.
• Oversee weekly and monthly inventories andordering of food and supplies.
• Maintain sanitation procedures and organizationof work area adhering to all OSHA regulations.
• Retains a thorough and updated knowledge ofcompany 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, andpresentation.
• Prepare operational reports and analyses, settingforth progress and adverse trends and making appropriate recommendations.
• Identify new culinary techniques andpresentations.
• Maintaining food quality and ensuring guestsatisfaction
• Setting standards and always maintaining foodpresentation quality.
• Ensuring that standard recipes are beingfollowed at all times
• Sourcing out new products and supplies toconstantly develop menus
• Constantly improving food production
• Resolving any problems that arise in the kitchenand seizing control of a situation.
• Recruiting staff and monitoring theirperformance
• Stay current on restaurant industry trends.
• Motivating staff and maintaining discipline byexample.
• Staff management includes hiring,training, scheduling, payroll, performance evaluation, and termination ofemployees.
• Responsible for inventory, purchasing, andreceiving FOH and BOH products.
• Enforcing strict health and hygiene standards.
• Cooperating with front-of-house management andservice staff regarding service issues
• Expediting during service
• Building apprenticeship and staff developmentprograms.
• Proper guest service requires that the food isproduced on a timely basis and that the servers are well educated regarding themenu.
• It is the Chef's responsibility to participatein service education through:
• Daily line-ups.
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to trainthe kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twentyminutes 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 thefinancial goals cannot be met without sacrificing food quality of service, itis the Chef's responsibility to identify the problems and bring them promptlyto the attention of the General Manager.
• Maintaining overall food & labor cost withinbudgetary guidelines.
• Ensuring overall profitability of kitchen.
• Managing kitchen staff to maintain goals.
• Maintain a high level of cleanliness in thekitchen facilities.
• The Chef is responsible for supervising thedaily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs,walk-in, and downstairs prep area.
• The Chef should make the appropriate assignmentsfor his staff.
• Supervise all kitchen employees. Is responsiblefor the overall direction, coordination, and evaluation of this unit.
• Work with Corporate Chef to instill companyculture, build morale and create an ongoing positive work environment, usingestablished as well as newly developed initiatives.
• Carries out supervisory responsibilities inaccordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring,and training employees; planning, assigning, and directing work; appraisingperformance; rewarding and disciplining employees; addressing complaints andresolving problems.
• Use the Employee Handbook to understand theconsistent manner of communicating rules and regulations to our team.

Work Conditions:

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

Qualifications and Competencies:

• Degree in Culinary Arts
• 5 years minimum experience as an Executive Chef
• Requires advanced knowledge of the principlesand practices within the fine dining profession. This includes experiential knowledgerequired 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 assafety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchaseorders, menus and correspondence.
• Ability to communicate to groups of customers oremployees of the organization.
• Ability to add, subtract, multiply, and dividein all units of measure, using whole numbers, common fractions, and decimals.Ability to compute rate, ratio, and percent.
• Ability to solve practical problems and dealwith a variety of concrete variables.
• Prior experience in a unionized setting is preferred.
• Experience with Latin cuisine preferred.
• Bilingual (English/Spanish) preferred.

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.