Executive Chef-Delray Beach

Barcelona Wine Bar•Delray Beach, FL

About The Position

The Executive Chef cooks a variety of food items while leading the kitchen team 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. It calls for a passionate, humble approach to hospitality and a commitment to a high-quality guest experience and high-quality food. The chef should be able to handle volume and pressure with composure and value simple, rustic, authentic food as highly as more elaborate presentations.

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 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.

Nice To Haves

High-volume restaurant experience.
Keeping up with cooking trends and best practices.

Responsibilities

Plan and direct food preparation and culinary activities.
Modify existing menus or create new menus that meet quality standards and reflect seasonality or ingredient availability.
Estimate food requirements and food and labor costs.
Supervise kitchen staff and manage their activities.
Oversee portion control and preparation quantities to minimize waste.
Arrange equipment purchases and repairs.
Recruit and manage kitchen staff.
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 food-quality standards.
Maintain relationships with the people who grow, forage, fish, and fabricate ingredients, ensuring their standards are high.