Executive Chef- Greater Boston

SWRG INC•Wellesley, MA

21h•$90,000 - $100,000•Onsite

About The Position

GENERAL SUMMARY: The EC has overall responsibility for food in the restaurant, from ordering through production. The EC oversees all kitchen operations, ensuring restaurant and company standards of quality and service. The EC, in partnership with the GM, is responsible for optimizing profits and increasing sales through proper control of food, supplies, labor, and productivity. ORGANIZATIONAL RELATIONSHIPS: This position reports to Culinary Director or Area Chef (as applicable) as well as the Unit General Manager/Managing Partner. Positions that report directly to this position: All BOH management employees report to the EC. In smaller restaurants, it is possible that all BOH associates report to the EC. In larger restaurants, the BOH associates may, by department, report directly to another BOH manager; however, the EC is held accountable for appropriate staffing and employee retention. DUTIES & RESPONSIBILITIES: Responsible for regularly managing and directing the work of BOH managers (and designated associate departments) which includes the following: hiring, scheduling, assigning and directing work; training, coaching, counseling, developing, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; initiates/recommends promotions & pay increases; resolves employee complaints; decides upon termination and other discipline of employees reporting to the EC. Responsible for managing and directing the work of all BOH departments. Responsible for ensuring that all food is prepared and delivered to guests timely and consistent with Company recipes, standards, and specifications. Responsible for safety, security, and cleanliness of BOH areas and equipment in the restaurant in accordance with Company policies, standards, and applicable codes and regulations. Develops and presents an annual business and budget plan working cooperatively with the GM. With respect to the finalized business plan and budget adopted for the restaurant, is responsible for ensuring monthly compliance to budget (i.e., labor, food, and other costs). Responsible for exercising discretion and independent judgment with respect to the BOH Department, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes, and other grievances. Responsible for controlling food costs by ensuring properly billed, received product, and investigating variances. Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook). Performs job functions of other management personnel in their absence and/or in addition to them. Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action. Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems). Responsible for appropriate restaurant maintenance, i.e., snow removal, plumbing, landscaping, lighting, signage, equipment issues.

Requirements

Sensitive Palate -Must have a well-developed sense of taste and smell
Creativity
Delegation and Teamwork
Determination
Organization
Adaptable
Culinary degree or certificate with a minimum of three years relevant experience and/or minimum five years' experience coupled with on-the-job experience in related culinary field
High School Diploma required
Experience in restaurant management preferred
Experience with information systems related to restaurant management
Chefs must have the ability to exert fast-paced mobility for entire shifts
Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe
Must be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds
Position involves repetitive hand and wrist motion
Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors
Significant working time spent in the kitchen directing, training, and interacting with employees
ServSafe Food Certification required
All new hires will be required to complete Form I-9 and successfully participate in the E-Verify process

Responsibilities

Managing and directing the work of BOH managers
Managing and directing the work of all BOH departments
Ensuring that all food is prepared and delivered to guests timely and consistent with Company recipes, standards, and specifications
Responsible for safety, security, and cleanliness of BOH areas and equipment
Develops and presents an annual business and budget plan working cooperatively with the GM
Ensuring monthly compliance to budget
Exercising discretion and independent judgment with respect to the BOH Department
Controlling food costs
Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis
Performs job functions of other management personnel in their absence and/or in addition to them
Addresses guest complaints and overall guest satisfaction issues promptly and professionally
Utilizes all Company business systems effectively
Responsible for appropriate restaurant maintenance