EXECUTIVE CHEF

HANDCRAFTED RESTAURANTS GROUP

7d•Onsite

About The Position

Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Plan, direct, and coordinate all aspects of kitchen operations and the culinary team. Work with the General Manager to ensure that the restaurant concept if followed in all menu development and execution. The Chef is responsible to perform duties of all kitchen positions, if necessary.

Requirements

6 years cooking experience.
Prior experience as a HCR Sous Chef or Chef de Cuisine preferred or external Chef experience.
Microsoft Excel, Microsoft Word, Hot Schedules.
Graduate of an accredited culinary school.
Job offer contingent upon completion of background screening (any matters related to a management position may be considered in employment decisions).
Knife set.

Responsibilities

Responsible for the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct any issues with inventory, systems, and staffing.
Recruit, train, schedule, review, and discipline food production employees; enforce policies and procedures.
Contribute information and analysis to strategic plans and reviews.
Create and implement production, productivity, quality, and customer-service standards.
Continuously work to improve menu quality and consistency by analyzing food production records and menu expenses, standardizing production recipes, promoting kitchen staff interest in quality improvement, and implementing changes.
Ensure that all products are consistency prepared and served according to our recipes, portioning, and serving standards.
Keep all recipes current and accurate.
Regularly review kitchen operations, including special event setups, prices, and special offers.
Meet kitchen financial objectives by estimating requirements, providing input on the annual budget, designing menus, evaluating time-saving production techniques, and training others in specialty techniques.
Manage kitchen inventory, including ordering and receiving product.
Establish and manage kitchen product pars to ensure the restaurant is always well stocked.
Ensure that all products are received in the correct unit count and condition.
Establish and maintain organization of the kitchen, walk in, dry storage, and chemical storage areas.
Utilize Hot Schedules to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
Make employment and termination decisions consistent with the General Manager's approval.
Code department invoices correctly.
Be knowledgeable of all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
Strive to master the craft of food, drink, and merrymaking, with Aloha.
Work to continuously improve your craft.
Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Fill in where needed to ensure guest service standards are met with efficient operations.
Oversee and approve training and development of kitchen staff. Ensure new employees are trained by certified trainers who have received 90% or above on HCR Online and are identified as such on Hot Schedules.
Assist in completion of all BOH employee 60 day and annual reviews; communicate any employee feedback as needed.
Ensure BOH employees are recognized on a fair and consistent basis to acknowledge those who perform exceptionally.
Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Fill in as needed to ensure guest service standards are met with efficient operations.
Ensure BOH schedules are posted each Friday for the following Monday schedule start.
Ensure product is stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that PMIX counts are recorded accurately daily.
Perform food orientation once a period for new employees.
Ensure MSDS file is on hand and accessible for all staff.
Arrange for BOH employees to participate in craft workshops at least twice per audit period.
Meet with the General Manager for 1:1's twice per period and file notes accordingly on Dropbox.
Host and conduct BOH quarterly employee meetings.
Complete line item reporting each period.
Conduct, complete, and file inspections each period and ensure action steps are being completed.
Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job.