Executive Chef, Longleaf Restaurant

Atlanta Botanical Garden Inc • Atlanta, GA

2d

About The Position

About the Atlanta Botanical Garden
The Atlanta Botanical Garden is a world-class cultural destination dedicated to connecting people with plants and nature. The Longleaf Restaurant extends this mission through an exceptional culinary experience rooted in sustainability, freshness, and Southern hospitality, locally, sustainably sourced ingredients.

Position Summary
The Executive Chef is responsible for all food production including that used for restaurants, banquet functions and other outlets. The Executive Chef will develop menus, food purchase specifications and recipes. Supervise Back of House. Develop and monitor food and labor budgets for the kitchen. Maintain highest professional food quality and sanitation standards.

Requirements

• Four years related experience and/or training; or equivalent combination of education and experience
• ServSafe Certified
• Knowledgeable of industry’s best practice procedures
• Working knowledge of various computer software programs (Excel, Word, etc) and restaurant POS systems
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Establish a network of farmers, suppliers and vendors
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior

Responsibilities

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals
• Performs or approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout kitchen areas at all times
• Establishes controls to minimize food and supply waste and theft
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Consults with the sales coordinator about food production aspects of special events being planned
• Payroll Costs: Ensures proper staffing for maximum productivity and high standards of quality
• Controls food and food costs and inventory
• Evaluates food products to assure that quality standards are consistently attained
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests
• Evaluates products to assure that quality, price and related goods are consistently met
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Develop seasonal menus with fresh, local ingredients and work with the beverage manager
• Provides training and professional development opportunities for all kitchen staff
• Receives, reviews and approves invoices
• Interview, select, train, supervise, counsel and discipline all employees in the kitchen
• Provide, develop, train, and maintain a professional work force
• Ensure all services to members are conducted in a highly professional and efficient manner
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed
• Number of Employees: 101-250 employees