Executive Chef

Graspa Group•Miami, FL

16h

About The Position

Salumeria 104 is looking for a strong, seasoned Executive Chef responsible for overseeing the management of daily operations of the kitchen. They will provide support and commitment to the kitchen department. Must guarantee the quality, training, consistency, and proper standards as well as maintain culinary production and quality levels as set by the Company. Essential Duties and Responsibilities: Satisfactory knowledge of all functions and duties of kitchen employees and related departments as necessary. Supervise daily shift operations; open and close kitchen while completing shift checklist. Responsible for maintaining quality of food product and ensuring consistency of food standards. Be an active member of the management team while promoting a team environment. Appropriately oversee and delegate the workload of subordinates. Identify staffing needs. Responsible for receiving food products and ensuring that receivables are on the invoice. Maintain margins, budget, and manage the business using projections. Communicate, give direction, and be responsible for the implementation of policies, initiatives, procedures, etc. Monitor department food handler in compliance with local laws. Responsible for the administration of all applicable Company standard operating procedures. Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking. Assist with the production of events, catering, functions, off-site events, etc. Coordinate activities with other departments in order to facilitate increased levels of communication and guest satisfaction. Operate all department equipment as necessary and report malfunctions; remedy malfunctions and or report issues to maintenance department. Purchase appropriate supplies and manage inventories according to budget. Ensure that employees follow daily and weekly cleaning schedules while maintaining sanitation standards. Resolve employee questions and concerns while creating a welcoming open-door culture. Participate in department weekly meetings. Supervise daily preparation of staff meal Attend pre-meal briefings (line-ups) to educate restaurant staff on new menu items and specials

Requirements

Chef experience in a highly esteemed restaurant
Minimum of three to five years of experience required
Bilingual preferred
Must have strong customer minded mentality for maintaining quality standards
Outstanding communication and leadership skills
Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS)
Flexible and long hours sometimes required; required to work varying schedules to reflect the business needs of the restaurant
Availability to work all holidays, nights, and weekends

Responsibilities

Overseeing the management of daily operations of the kitchen
Provide support and commitment to the kitchen department
Guarantee the quality, training, consistency, and proper standards
Maintain culinary production and quality levels as set by the Company
Supervise daily shift operations; open and close kitchen while completing shift checklist
Responsible for maintaining quality of food product and ensuring consistency of food standards
Be an active member of the management team while promoting a team environment
Appropriately oversee and delegate the workload of subordinates
Identify staffing needs
Responsible for receiving food products and ensuring that receivables are on the invoice
Maintain margins, budget, and manage the business using projections
Communicate, give direction, and be responsible for the implementation of policies, initiatives, procedures, etc.
Monitor department food handler in compliance with local laws
Responsible for the administration of all applicable Company standard operating procedures
Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking
Assist with the production of events, catering, functions, off-site events, etc.
Coordinate activities with other departments in order to facilitate increased levels of communication and guest satisfaction
Operate all department equipment as necessary and report malfunctions; remedy malfunctions and or report issues to maintenance department
Purchase appropriate supplies and manage inventories according to budget
Ensure that employees follow daily and weekly cleaning schedules while maintaining sanitation standards
Resolve employee questions and concerns while creating a welcoming open-door culture
Participate in department weekly meetings
Supervise daily preparation of staff meal
Attend pre-meal briefings (line-ups) to educate restaurant staff on new menu items and specials