Executive Chef

King's Seafood Company•Denver, CO

1d•Onsite

About The Position

The Water Grill is seeking an experienced and dynamic Executive Chef who is passionate about seafood and dedicated to culinary excellence. For over 25 years, Water Grill has been recognized for its superior quality and freshness in seafood preparations. As an Executive Chef, you will be a leader, an ambassador of the product, and an executor of hospitality, partnering with the General Manager as an integral member of the leadership team. You will be the expert on kitchen operations, responsible for ordering, troubleshooting variances, developing kitchen staff (line cooks, prep cooks, dishwashers), maintaining high product quality, ensuring integrity of kitchen systems, and managing the financial well-being of the back of the house. The company offers a stable environment with a 30+ year track record of developing successful operators, providing full training in financial acumen, quality assurance, daily operations, and leadership, with opportunities to learn all aspects of sophisticated operating systems, product-centric menus, and restaurant design. The career path is driven by individual goals, with tools provided for leadership development. A successful Chef is standards-driven, vigilant, demonstrates high integrity, interacts professionally with crewmembers and Guests, and takes a positive approach to resolving issues.

Requirements

Minimum of 21 years of age.
4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M)
High school graduate.
Culinary training.
Ability to analyze financial reports.
Ability to communicate verbal and written English with Guests, management and co-workers.
Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
Ability to lift up to 40 lbs., 10-20 is typical
Ability to carry up to 120 feet
Ability to reach up to 6 feet, 4 is typical
Ability to work off counter heights of 36 - 42 inches
Ability to move through 24 inch aisles and spaces as small as 12 inches

Responsibilities

Lead a team of culinary professionals focused on quality of product, consistency, and development.
Lead all roll out programs to the menu, seasonal items, and recipe changes.
Develop all Sous Chefs and kitchen crew for cross training and promotion through daily feedback and annual performance reviews.
Ensures that all food products meet company recipe specifications for preparation and quality.
Oversees the pass and approves dishes before they go to guest tables.
Complete opening and closing duties as assigned to set up the day for success.
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.
Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures
Monthly End of Period inventory (all kitchen)
Interface and communicate with GM on financial responsibilities, results and recipe adherence.
Creates and is responsible for execution of corrective action plans for kitchen.
Interviews and selects new kitchen crew
Interacts with Guests - table visits, concerns, special requests
Leads and is responsible for MIT training (classroom)
Leads all kitchen crew meeting