Executive Chef

Job Description

General Summary Of Duties:

The Executive Chef is responsible for providing strategic direction and daily oversight of the back-of-house culinary team, including menu development, and is accountable for the successful execution of all business objectives. Duties include, but are not limited to, planning, leadership, financial performance and all Human Resources functions including hiring, development of staff, discipline and terminations. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.

Role and Responsibilities: (Includes but is not limited to the following)

• Maintain quality and proper presentation of food and drives the customer relation management system by ensuring orders are prepared correctly.
• Utilize extensive knowledge of menu development and completion to plan, implement menu design and create suitable dishes with standard recipes.
• Work closely with the Chefs to establish and maintain control of Westgate standards for purchasing and receiving items.
• Communicate with Chefs, management, employees, and guests efficiently, with proper reporting and meetings.
• Maintain budgeted labor costs as well as potential food cost by forecasting volume to maximum profitability by avoiding over/under production.
• Design production schemes and assists in the implementation of restaurant menu and menu engineering.
• Effectively utilize Stratton Warren system properly for purchasing, release orders and cost transfers.
• Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the outlets profits.
• Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
• Ensure kitchen equipment is properly maintained and functioning.
• Actively interact with guests and consistently coach staff on guest relations skills.
• Maintain high customer satisfaction by consistently introducing innovative products.
• Establish measurable goals and objectives that focus on profit, product, and people.
• Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union.
• Ensure that employees have all required certification validated, including Health Cards.
• Provide employees with proper training and developmental opportunities that will aid in their career aspirations.
• Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning.
• Establishes measurable goals and objectives that focus on profit, product, and people.
• Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
• Maintain a hygiene level above that required by the local Health Department and ensures that food sanitation, safety, and proper food handling functions are practiced on a daily basis.
• Portray a professional, charismatic image when interacting with all media.
• Performs all other job-related duties as requested.

Qualifications

Performance Requirements: (Knowledge, skills and abilities)

• At least 5 years of related experience working in a fine dining restaurant.
• At least 3 years of experience as a Chef in a fine dining restaurant or similar quality operation.
• Must have 2 years Fine Dining Steakhouse Experience
• Must have experience in Dry Aging Meat Program
• Must have previous experience with Forbes Standards
• Must have experience with using commercial bandsaw for meat fabrication.
• Previous experience in labor and food cost control.
• Ability to work in a high-pressure environment.
• Working knowledge of health, safety and sanitation procedures.
• Working knowledge of weights and measures and various cooking techniques.
• Working knowledge of knives, knife skills, and small wares equipment.
• Working knowledge of the methods, processes, and tools for maintaining the books of the organization and preparing financial statements and reports.
• Working knowledge of kitchen equipment required.
• Working knowledge of methods, accepted practices, considerations and regulatory requirements associated with the safety and protection of workers, environment, and site.
• Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail.
• Excellent customer service skills.
• Ability to lead and mentor a team.
• Have interpersonal skill to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• High School diploma and equivalent.
• Able to effectively communicate in English, in both written and oral forms.

  Experience Requirements

• Must have experience in Dry Aging of Meat Techniques
• Must have experience with using commercial bandsaw for meat fabrication.
• Must have 2 years Fine Dining Steakhouse Experience

Additional Information

All your information will be kept confidential according to EEO guidelines.