Paradies Lagardère Bourbon Pub Executive Chef - San Francisco International Airport

Paradies Lagardère • South San Francisco, CA

10h • Onsite

About The Position

The Executive Chef for Bourbon Pub at San Francisco International Airport is responsible for the preparation and plating of all menu items, cleaning of the line and work areas, and preparing base items such as sauces and portioning goods. This role also involves conducting regular food safety, sanitation, and workplace safety inspections, expediting food from the front line, and managing inventory, ordering, and stocking supplies. The Executive Chef is also responsible for training new employees and coaching current staff, including sous chefs, coordinating repair and maintenance, and performing administrative duties such as manager log entries, invoice coding, and staff documentation. The position requires a commitment of necessary time and effort to achieve operational objectives, maintaining regular and prompt attendance, and upholding a professional demeanor and hygienic appearance with co-workers and guests. Due to the seasonal nature of the restaurant industry and limited managerial personnel, the chef may be required to work varying schedules to accommodate business needs.

Requirements

• Willingness and ability to commit the necessary time and effort to achieve operation objectives
• Maintain regular and prompt attendance in conformation with company standards and policies
• Maintain a professional demeanor with co-workers and guests at all times
• Maintain a professional and hygienic appearance at all times
• Lead by example setting a high standard for yourself and others

Responsibilities

• Working the line: Preparation and plating of all menu items
• Cleaning of the line and work areas on a consistent basis and ensuring staff does the same
• Preparation of base items, i.e. sauces, portioning goods, ingredient processing, etc.
• Conduct regular food safety and sanitation inspections and Workplace Safety Inspections
• Expediting food from the front line
• Inventory, ordering and stocking of supplies
• Training new employees and coaching current staff including sous chefs
• Coordination of repair and maintenance
• Administrative duties including manager log entries, invoice coding and staff documentation

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees