Executive Chef

Three Notch'd Brewing Company, LLC•Arlington, VA

6d•$75,000 - $90,000•Onsite

About The Position

The Executive Chef supervises, delegates, and works hands-on in kitchen functions with kitchen and receiving personnel to ensure the quality of food, timeliness of food service, proper food and kitchen labor cost, and a safe and sanitary kitchen facility. This role involves interviewing, hiring, training, and developing kitchen management and line personnel. The Executive Chef is responsible for directing all kitchen staff, monitoring their performance, and giving appropriate feedback regarding the timing and preparation of food items, and partners with Human Resources to manage employee relations issues.

Requirements

Must be able to effectively communicate and understand directions.
Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures.
Must be ServSafe certified.
Must have the ability to manage and support the kitchen staff.
Minimum 3 years experience working as an Executive Chef and 3-5 years of management experience.
Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry.
Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
Solid supervisory, organizational and time management skills are required.
Profit & Loss accountability– managed service experience is desirable.
Experience with and knowledge of all Microsoft applications required.
Must be willing to follow all Safety Standards.
Requires experience as a working chef in a high-volume restaurant.
Strong communication skills and to work cooperatively with employees of other departments providing high levels of customer satisfaction; and to effectively communicate to employees through written and verbal instructions.
Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production.
Available to work a variable schedule to include early mornings, late nights, weekends and holidays.
Work productively and cooperatively in a high volume, fast paced, highly pressured environment, and able to lead and respond efficiently to unanticipated problems and crises.
To manage flexibly: disciplined and firm about standards of performance, yet fair and personable in developing employees.
Think and act creatively to provide customers with exceptional service and value.

Nice To Haves

Culinary or Bachelor’s degree

Responsibilities

Directs kitchen staff in food handling practices, food preparation, and delivery; directs purchasing and receiving clerks in correct purchasing and receiving practices.
Programs Toast POS computer for menus, seasonal food items, and limited time offerings.
Uses XtraChef to inventory prepared foods and determine portion sizes and cooking “specs” for all menu items; directs and assists kitchen personnel in monthly inventories: counting, weighing, recording and extending food items in storage.
Monitors and prints out computer reports daily to review and control kitchen labor costs.
Delegates food preparation assignments to kitchen staff.
Checks quality of all prepared goods by taste, temperature, portioning and appearance.
Prepares daily food specials: writes prices, and proofreads daily menus.
Expedites food order “dupes” from kitchen station to dining rooms.
Conducts menu class for each meal period.
Demonstrates and teaches food preparation techniques to sous chefs and cooks.
Completes performance management process for sous chefs, cooks, prep cooks, and dishwashers.
Interviews, hires, schedules, trains, and develops kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery.
Writes an agenda for and leads monthly chef and kitchen staff meetings; writes and delivers reports at weekly manager meetings and monthly corporate meetings.
Plans and prepares menus and schedules personnel for catered events and outdoor festivals.
Walks and inspects the equipment, machinery, and facility in compliance with safety, health, and sanitation regulations, directs and assists personnel to correct any safety or health hazards.
Consistently applies and complies with all company policies and procedures regarding safety, security, emergencies, and energy.
Ensures all menu items meet the criteria of food concepts and are priced to provide exceptional value to the customer.
Ensures food orders are delivered in a timely fashion (maximum 15 minutes for lunch, 30 minutes for dinner) and quality of food and presentation meets company standards.
Ensures food cost percentage goals are met monthly; labor cost goal is met weekly.
Through the application of management “Methods,” develops kitchen personnel in professional culinary and managerial skills, and integrates all departments so that the customer receives extraordinary service and value.
Ensures the kitchen facility is an efficient, safe, and sanitary work environment.
Performs other duties as needed.
Assists in other areas as needed.
Completes any task requested by a member of 3NB management or the Executive team.