Executive Chef - Flanker SLC

Carver Road Hospitality•Salt Lake City, UT

1d•$85,000 - $90,000•Onsite

About The Position

Flanker Kitchen & Sporting Club is looking for an Executive Chef to join the team. Flanker Kitchen & Sporting Club is a revolutionized dining, drinking and entertainment establishment across from Delta Center in Fountain Plaza at The Gateway. Owned and operated by Las Vegas-headquartered Carver Road Hospitality, the complex will feature a restaurant, three bars, 400-square-feet of LED screens, private karaoke and golf simulator rooms, a central nightclub and a cocktail lounge with bowling. Open seven days a week, the restaurant will serve American bar and grill food favorites along with more eclectic offerings and playfully crafted desserts, all freshly prepared in the full kitchen.

Requirements

Minimum 2 years' experience as an Executive Chef in full service, moderate to high volume restaurants.
Flexibility and willingness to adapt to ongoing changes.
Open availability including nights, weekends, and holidays.
Proven track record in building, leading, and empowering high-performing teams.
Strong interpersonal skills.
Strong financial acumen.
Professional verbal and written communication with guests, employees, vendors, and ownership.
Must be organized, self-motivated, and proactive with a strong attention to detail.
Must be able to stand, lift and bend for extended periods of time.
Must be able to bend and lift to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Exposure to hot kitchen elements or cleaning materials.
Must be able to work and remain focused in a fast-paced and ever-changing environment.
Proficient with computers (Microsoft Products), POS and technology.

Nice To Haves

Fluency in Spanish is a plus.

Responsibilities

Ensures the general cleanliness of the heart-of-house, and the entire venue.
Conducts decision-making process for interviewing, hiring, and training new applicants.
Responsible for all kitchen job performance reviews, developing employees.
Oversee operations to ensure safety, quality, recipe accuracy and financial profitability.
Supervise the execution of regular service, catering, take-out, delivery and all in/off-venue events.
Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.
Responsible, with the General Manager, for maintaining the venues monthly Profit & Loss statement standards.
Ensures Department of Health and company sanitation standards.
Ensures that the venue is compliant with all federal, state and local laws and regulations, and company policies.
Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
Ensures all employees are compliant with all heart-of-house standards and procedures.
Possesses in-depth knowledge of all food menus and the venue.
Organize, develop and produce new recipes for potential new menu items and specials.
Ensures expediting standards.
Communicates clearly and concisely with all employees during service.
Practical knowledge of the job duties of all supervised employees.
Oversees the replacement or repair of all breakage, damage of equipment or furniture.
Attends, leads and participates in any training sessions, departmental meetings daily pre-shift meetings.
Demonstrates knowledge of Carver Road Hospitality, its partners and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.
Meet or exceed budget expectations through controlling of P&L items.