As an Executive Chef, you will be responsible for overseeing the culinary operations of our facility and ensuring the highest quality of food production and service.
Your duties will include:
* Advanced culinary skills including food preparation, flavor pairings and other cooking best practices.
* Ensuring promptness, freshness, and quality of dishes.
* Coordinating cooks' tasks and balancing staff payroll.
* Implementing hygiene policies and examining equipment for cleanliness.
* Oversee purchasing to stay within budget; performing cost comparison between vendors.
* Designing new recipes and planning menus that are fresh and cost effective.
Selecting plate/table presentations, some décor.
* Maintaining a clean and well organized front and back of house.
* Reviewing staffing levels to meet service, operational, and financial objectives.
* Strong leadership ability to hire and train staff, such as cooks, food preparation workers and dishwashers.
* Performing administrative tasks, taking stock of food and equipment supplies, maintaining PAR levels and doing purchase orders.
* Oversee item deliveries for quality control.
* Setting, upholding and monitoring performance standards for staff.
* Obtaining feedback on food and service quality, and handling customer problems and complaints.
* Assist Kitchen Manager in ordering food supplies as needed.
* Knowledge of bartending/restaurant experience.
* Knowledge of banquet/event management and catering.
* Understanding of basic accounting, budgeting, cost control, inventory, forecasting, and P&L.
* Report all mechanical/equipment issues to the Maintenance Supervisor and work with vendors to bring items back into service safely and in a timely manner.
* Understanding of POS systems: installation, setup, programming.
* Event space management; potential for RTE items and catering expansion.
* Communicating with off-property Maintenance and cleaning services to ensure a clean and tidy building appearance inside and out.
* Creating and continually improving SOP and safety protocols.
* Establish and maintain relationships with local colleges to recruit and hire, including training and scheduling internships and participating in local career fairs.
* Promoting facilities and services to the community.
* Balancing checkbooks, cash drawers and balancing company accounts.
* Any other duties as instructed by management.
*Skills*
To excel in this role, you should possess the following skills:
- Extensive experience in restaurant or food service management.
- Strong leadership abilities with the ability to effectively manage a team.
- Exceptional culinary skills with a deep understanding of various cooking techniques and flavor profiles.
- Proficient in food production planning and execution.
- Excellent organizational skills with the ability to multitask and prioritize tasks effectively.
- Strong knowledge of food safety regulations and best practices in sanitation.
- Ability to adapt to changing customer preferences and dietary trends.
- Excellent communication skills to effectively collaborate with staff, suppliers, and the community.
Job Type: Full-time
Pay: $60,000.
00 - $70,000.
00 per year
Benefits:
* 401(k)
* 401(k) matching
* Dental insurance
* Health insurance
* Paid time off
* Vision insurance
Experience level:
* 2 years
Shift:
* Day shift
Weekly day range:
* Monday to Friday
Work setting:
* Rehabilitation center
Work Location: In person
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