Executive Chef - Alliance Hospitality Group

Alliance Hospitality Group•Scottsdale, AZ

2d•$100 - $120

About The Position

Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. What We Expect: Description & Necessary Qualifications The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified.

Requirements

5 - 10 years of experience in a leadership level kitchen position are required.
This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff.
Candidate must be ServSafe certified.
Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment.
Minimum of 12+ years cooking experience
ServeSafe Certified
Ability to work on your feet for extended hours.
Strong organizational and time management skills with a particular attention to detail.
Strong knife skills.
Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays.
Strong food and beverage knowledge.
Strong organizational and time management skills with a particular attention to detail.

Nice To Haves

Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired.
Graduation from an accredited culinary school and multilingualism are both encouraged.
Creativity and idea generator and executer.

Responsibilities

Kitchen Operations Oversight.
Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged
Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback
Maintain the highest level of safety, security, sanitation, and cleanliness of facility
"Inspire, Inspect, and Inform" restaurant personnel on a daily basis
Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
Understand how to use basic computer applications and POS systems.
Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
General Executive Management
Develop culinary manager team to develop people and manage systems.
Give Chef's meaningful and challenging work assignments.
Conduct quarterly management evaluations to track improvement of fundamental skills.
Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations.
Hire great talent and terminate any member of the staff on an as needed basis.
Develop plans for continuous improvement in the restaurant's service levels.
Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel.
Must firmly confront poor performance while also recognizing and rewarding good performance.
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
Implement efficient and productive systems/processes in all departments (staffing levels, etc.).
Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.
Financial and P&L Adherence
Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).
Accurately process and submit.
Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.
Control cash, credit, and other receipts by following company cash handling/reconciliation procedures.
Assist in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets.
Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.
Seek better efficiency and productivity.
Hold all Department Managers accountable for costs and budgets.
Standards & Safety Compliance
Must have thorough understanding of Arizona labor and hiring laws.
Must follow in-house safety program and conduct monthly in-house health inspections.
Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines.
Commit to source locally when possible and cultivate diversity in the kitchen.