Executive Chef - Florida Restaurant Group

Rich Products Corporation

About The Position

Rich Entertainment Group (REG) operates a vast and dynamic collection of entertainment businesses dedicated to bringing friends and families together through unique and memorable experiences. Our love of food is reflected in our many dining and hospitality operations, including WNY’s preferred caterer, Rich’s Catering & Special Events; your source for incredible wedding cakes and desserts for all occasions; and our collection of restaurants in Islamorada, FA, Kaiyo Grill & Sushi and Green Turtle Inn. We operate three minor league baseball teams, including the Buffalo Bisons, where we combine our passion for sports, entertainment and delicious food to create an affordable family experience at the ballpark. Celebrating WNY’s picturesque waterfront, we manage Canalside and Outer Harbor, which host a variety of arts, cultural, entertainment and fitness activities. The Travel Team, our esteemed full-service travel provider, delivers exceptional travel experiences to corporate, group and leisure customers around the world. The many entities of REG are owned by Rich’s, a family-owned food company working in 100 locations globally with annual sales exceeding $4 billion. To learn more, visit www.richentertainmentgroup.com. Purpose StatementThe Executive Chef oversees the entire restaurant for Green Turtle Inn, Kaiyo Grill & Sushi, Nest Sports Bar, and catering kitchen operations, including controlling costs. Everything that goes out of the kitchens is the responsibility of the executive chef and therefore, it is essential for the person to be able to maintain complete control of the kitchens at all times, and earn the respect of his or her kitchen staff. Staff housing can be made available.

Requirements

+10 years of industry and culinary management experience
Culinary Arts Degree preferred
Knowledge of food trends and Rich’s product offerings
The ability to manage in a diverse environment with focus on client and excellent customer service
Flexible, adapts to change well
Self-directed with strong verbal communication and organizational skills and a champion of communications among food and beverage team
Personable

Responsibilities

Responsible for budget planning and control (P&L accountability); manages food and beverage purchasing, inventory, labor, and applicable culinary operating costs
Oversees menu and recipe development, including custom and innovative recipes and menus; Oversees pricing and preparation of menus, beverage and wine lists taking into consideration local requirements, market needs, competition, trends, recipes, product pairings, and availability of products
Train and develop all levels of culinary associates through instruction and demonstration, including culinary oversight and staffing for all Catering events
Manage scheduling and staff levels; hiring, discipline, and performance plans for BOH culinary associates
Ensures cleanliness and sanitation standards are met in the kitchen and restaurant as well as maintain exemplary food safety, proper kitchen and equipment maintenance
Maintains an up-to-date standard recipe file for all menu and catering items along with feature photographs to be posted daily
Culinary oversight of production and presentation of all food leaving the kitchen, including ensuring dishes are served on schedule; ensure quality, consistency, and presentation technique
Participates in weekly managers’ meetings and all other meetings as required by the GM
Participate in and occasionally “host” offsite catering events, food competitions, media appearances, food and beverage shows as deemed necessary and appropriate
Must be willing to work long hours and manage a restaurant open 6 days a week, including working nights, weekends, and holidays when necessary
Cooking on the line up to 3 nights/week