Executive Chef-Knox Henderson/Dallas

Barcelona Wine Bar•Dallas, TX

About The Position

The Executive Chef cooks a variety of food items while leading the kitchen staff and managing weekly food and supply inventory. The role is responsible for creating the restaurant’s menu and adjusting it based on seasonality and ingredient availability. The Executive Chef is expected to uphold high-quality food and deliver a passionate, humble hospitality and guest experience. The position also involves working under pressure in close quarters and carrying out administrative and kitchen-management duties.

Requirements

Eight years of experience.
Excellent record of kitchen management.
Ability to spot and resolve problems efficiently.
Ability to delegate multiple tasks.
Communication and leadership skills.
Working knowledge of various computer software programs.
Ability to withstand the pressure and strain of working in close quarters.
Ability to stand for prolonged periods and to bend, stoop, twist, lift products and supplies weighing up to 45 pounds, and perform repetitive hand and wrist motions.
Passion for food, wine, and the guest experience.
Ability to handle volume and stress with aplomb and finesse.

Nice To Haves

High-volume restaurant experience.
Keeping up with cooking trends and best practices.
Understanding that simple, rustic, authentic food requires substantial culinary skill.

Responsibilities

Plan and direct food preparation and culinary activities.
Modify menus or create new ones that meet quality standards and reflect seasonality or food availability.
Estimate food requirements and food and labor costs.
Supervise kitchen staff activities; recruit and manage kitchen staff; and delegate tasks.
Oversee portion control and preparation quantities to minimize waste.
Arrange for equipment purchases and repairs.
Resolve problems and complaints as they arise.
Give prepared plates the final touch.
Perform administrative duties.
Comply with nutrition and sanitation regulations and safety standards.
Maintain a positive and professional approach with coworkers and guests.
Deliver humble hospitality and a high-quality guest experience.
Maintain high standards for food quality.
Maintain close relationships with the people who grow, forage, fish, and fabricate ingredients, ensuring their standards are high.