Executive Chef- Wicked Weed Funkatorium

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Summary:

At Wicked Weed Brewing, we Craft for Better to create moments that unite people and enrich communities. We strive continuously to create a safe and inclusive workplace while supporting our communities and reducing our environmental impact. We celebrate unique perspectives and experiences that everyone brings, fostering a culture where employees are valued and empowered.

The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; manage inventories through POS; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may cook selected items for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Reports to General Manager.

Essential Duties and Responsibilities:

The ability to demonstrate a high level of leadership and manage in a high energy and diverse environment with focus on customer services is essential to success in this role.

Experience with operating proper food and labor costs

Plans menus through menu engineering and costing

Quarterly manpower plan creation

Coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

Approves the requisition of products and other necessary food supplies.

Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

Establishes controls to minimize food and supply waste and theft.

Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors financial results; takes corrective action as necessary to help assure that financial goals are met.

Attends food and beverage staff and management meetings.

Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

Evaluates food products to assure that quality standards are consistently attained.

Interacts with management to assure that food production consistently exceeds the expectations of guests.

Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Supports safe work habits and a safe working environment at all times.

Perform other duties as directed.

Additional duties may be assigned as necessary.

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.

Knowledge, Skills and Abilities:

Knowledge of and love for food and craft beer

Strong organizational and communication skills.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Working knowledge of Excel, Outlook, and Word.

Education and/or Experience:

Bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience.

Previous experience with control of food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.

Catering/event experience

Multi-unit management experience

Fine dining experience

If you don’t fit all the above Qualifications, please don’t let that stop you from applying!

You may have something special to bring to the table that we forgot to list. Everyone deserves a chance as far as we’re concerned.

Work Environment:

The work environment is usually that of a high-stress, fast-paced restaurant.

The employee frequently must work in a sanitary environment.

The employee regularly works around high voltage, flame, hot liquids, and steam.

The employee frequently must work in an environment with a moderate to high noise level.

Physical Demands:

Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb.

Ability to frequently talk, hear, and smell.

Ability to lift and/or move up to 55 pounds.

Ability to frequently reach with hands and arms. Use hands to finger, handle or feel objects, tools, or controls.

Vision abilities required by this job include close vision, distance vision and the ability to adjust focus.

The ability and aptitude to work with and troubleshoot equipment.

Some physical strength and agility necessary.

Positive outlook and attitude.

Ability to work unsupervised while maintaining safety and quality standards.

Attention to detail.

Ability to manage multiple processes at one time.

Self-motivated with good time management skills.

Ability to work in a diverse environment.

Ability to effectively communicate with staff throughout the organization.