Executive Chef - North County Restaurant

The Executive Chef is a high-level managerial position. This position requires considerable training and experience within the restaurant culinary management field. Being an Executive Chef requires the ability to use independent judgment on a regular basis regarding operational and personnel issues. The Executive Chef and GM work together professionally as a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality food and great service while maintaining budgeted financial guidelines.

The Executive Chef is responsible for managing and operating the restaurant kitchen, known as the Heart of the House (HOH). This position is a “hands-on, multi-tasking” position, which requires working on the line during high volume and holiday periods as well as when training and developing employees. This position is responsible for food and labor costs within budgeted guidelines, in addition to following outlined administrative policies relating to Heart of the House operations. On a daily basis, the Executive Chef’s focus is 75% operations and 25% administrative duties. The Executive Chef is responsible for ensuring the delivery of high food quality, a trained Heart of the House Team and maintaining cost controls. Extensive operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards.

Job Responsibilities:

Creativity-

-Creative menu design supporting the concept

-Special event and holiday menus

-The ability to use local and seasonal items

-Creating items that meet our budgeted cost goals

-Update and cost menu items on a quarterly basis

-Keep pace with consumer trends/demands

-Complete 2-3 menu changes per year on average

Profit & Loss Control Based on Established Budgets-

-Budgeting

-Cost controls

-Food cost % and kitchen labor %

-Accurate tracking of all purchased items

-Review and code invoices

-Establish and maintain proper inventory levels

-Update food inventory costing on monthly basis

-Order product to cover flow of business without excessive purchasing

-Maintain system for accurate inventory counting

-Provide accurate and updated inventories to General Manager at period’s end

-Utilize company established policies, procedures and forms

Food Handling-

-Follow all food safety guidelines to ensure all food products are safe for consumption

-Adherence to all State, Federal, and local health department regulations

-Consistently monitor time and temperature of all food products

-The facility is maintained to the highest level of cleanliness

-Ensure all food specifications and recipes are followed

-Keep specification book updated and in good condition

Payroll-

-Follow company established procedures for tracking and processing labor dollars on daily, weekly and monthly basis

-Adherence to Federal & State wage and labor regulations

-Maintain payroll expenses within budgeted guidelines

-Maintain accurate and up to date employee files

-Maintain proper staffing levels at all times to avoid or reduce overtime expenses

-Make hiring recommendations for HOH positions to unit General Manager

Safety-

-Maintain a safety first culture in the Heart of House

-Document Guests and Employee Injury and Illness incidents

-Workers compensation reporting

-Adhere to all safety guidelines (cut gloves, non-slip shoes, chemical hazard communication)

-Responsible for overall cleanliness of the kitchen

Facility Repair & Maintenance-

-Responsible for making repair and improvement recommendations to G.M.

-Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development-

-Provide proper and detailed training for hourly personnel based on company established criteria

-Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines

-Provide timely and detailed performance evaluations for Sous Chefs and hourly HOH team

-Documenting staff work performance including coaching and counseling

-Provide ongoing training for all positions in HOH

Communication-

-Conduct weekly Chef Team meetings

-Keep both HOH and FOH updated on recipe and food preparation changes

-Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures

-Participate in weekly management team meetings

Necessary Knowledge, Skills and Abilities:

-Minimum 3-years full service, high volume restaurant experience

-High school diploma or equivalent

-Culinary degree, AA or BA degree a plus

-Professional and proficient verbal and written communication skills

-Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices

-ServSafe Certification

Physical Demands:

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires that you are able to stand, walk, lift, twist and bend for up to 10 hours a day and have the ability to lift up to 50 lbs.