Executive Chef

Atlas Restaurant Group•Wilmington, DE

1d•$67,000 - $72,000

About The Position

The Executive Chef is responsible for ensuring that the standards and quality of the food production and hygiene within the kitchen is maintained consistently at the highest level This role is hands-on and requires attention to detail along with a positive work attitude. The Executive Chef must be creative and proficient in all aspects of food preparation, understand and be proficient in labor control, and control food and operating costs and procedures.

Requirements

Ability to work a flexible schedule including evenings, weekends, holidays and extended hours as needed
Self-starter capable of leading, directing, and supporting a diverse team with high interpersonal and communication skills
Commitment to delivering high-quality food and dining experiences
Proven ability to teach and mentor kitchen staff
Strong knowledge of various cuisines, cooking techniques, and dietary accommodations
Exceptional communication, interpersonal and supervisory skills
Demonstrate dependability by being reliable, responsible, and able to fulfill required obligations
Creative thinking and problem-solving skills to effectively address various situations in a changing environment
Strong organizational skills with the ability to multitask in a fast paced environment
Must have a BS/BA degree or equivalent in a culinary field of study.
Must have a minimum of 4 to 6 years high volume fine dining experience.
Must have a valid form of identification.
Must have a Serv-safe certification.
Must have the knowledge to add, subtract, multiply, and divide in all units of measurement using whole numbers, common fractions, and decimals;
Must have the knowledge to calculate figures and amounts such as discounts, interest, tips, and proportions.
Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Must be proficient in all Microsoft Office applications.
Must have experience working with restaurant software such as: Toast (POS), ADP Workforce Now, Restaurant365, PayDay Portal, Avero, and XtraChef.
Ability to speak and understand English is required.
Must have the knowledge, skill and ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations;
Must have the knowledge and ability to write reports, business correspondence, and standard operating procedures (SOPs).
Must have the knowledge and ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations.
Must have the ability to use common sense to understand and carry out written and oral instructions.
Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset.
Must be able to use a desktop or laptop computer;
Must be able to use various common office machinery such as multi-function telephone, copy machine, postage meter, calculator, timeclock.
Must be able to use kitchen tools and machinery such as cutlery, blender, mixer, dishwasher, etc.
While performing the duties of this job, the employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell.
The individual must be able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds.
The individual must occasionally sit, climb stairs and/or maintain balance.
Successful performance of this position requires close, distance, and peripheral vision. The individual must possess depth perception, and the ability to adjust focus.
The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies.
Personal Accountability: Follows policies and procedures, reports to work as scheduled, accepts responsibility for one's own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision.
Teamwork: Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal
Engage Employees: Understands that all employees are internal customers. Must remain engaged to better identify their needs and lead with integrity.
Give and Receive Feedback: Won’t shy away from giving constructive feedback, and is able to do so in a respectful manner; recognizes the positives in people and situations and reinforces with praise and appreciation; seeks out feedback and coaching to develop in role; is able to receive feedback and coaching without becoming defensive.
Emotional Intelligence: Demonstrates emotional awareness of self and others in order to build strong and lasting professional relationships. Does not engage in gossip or unproductive negative conversations. Must be able to remain calm and work efficiently and effectively under high stress and frustrating conditions.
Leadership: Ability to lead by example, delegate tasks and demonstrate duties as needed. Must be willing to engage in any activity in the restaurant.

Nice To Haves

Ability to speak Spanish is not required but desirable.

Responsibilities

Supervise the preparation of all food.
Ensure all food is prepared as per food preparation requirements.
Ensure meals are produced on time, and in sufficient quantities for the restaurant.
Teach new staff the skills they require to perform their roles to the required standards.
Oversee and monitor the work of kitchen staff to ensure all tasks are completed as required.
Modify or create new menus which meet the quality standards of ARG.
Recruit and manage kitchen staff.
Monitor operating budgets to ensure costs are controlled and kept within appropriate expense levels.
Ensures restaurant meets or exceeds back of house budgeted goals including budgeted labor, food and other controllable costs.
Responsible for meeting monthly and yearly food costs of goods and labor costs goals.
Drives sales through creative and cost-effective menu items.
Maintain stock levels of all kitchen supplies.
Oversee and supervise all kitchen staff.
Ensure any staffing issues are resolved fairly and quickly as possible.
Perform administrative duties as assigned.
Arrange for equipment repairs and purchases.
Other duties as assigned by management.