Executive Chef

Michael Timothy's Dining Group•Portsmouth, NH

20h•$105,000

About The Position

MTDG is seeking an Executive Chef for its Seacoast-area restaurants: Surf, Buckley's Burgers and Steaks, Buckley's on the Water, Lost Cowboy Taproom, and The Rosa. The Executive Chef is responsible for ensuring that the kitchen provides nutritious, safe, visually appealing, and properly flavored food, while maintaining a safe and sanitary work environment for team members. The role establishes food-quality standards and trains associates in cooking methods, presentation, techniques, portion control, and nutrient retention. The Executive Chef directly supervises all Back of House team members and performs supervisory duties in accordance with company policies and applicable laws. These duties include training associates; planning, assigning, and directing work; evaluating performance; rewarding and disciplining associates; and addressing complaints and resolving problems. The position also involves controlling kitchen costs, maximizing revenue, maintaining sanitation above Health Department standards, and ensuring compliance with applicable employment, food handling, sanitation, and alcohol-service requirements.

Responsibilities

Ensure the kitchen provides nutritious, safe, eye-appealing, and properly flavored food.
Maintain a safe and sanitary work environment for all team members.
Establish quality standards for menu items and food production.
Train associates in cooking methods, presentations, techniques, portion control, and retention of nutrients.
Adhere to standards of professional appearance, personal cleanliness, and proper uniform, and maintain a confident and friendly disposition.
Maintain, support, and promote the company's culture and philosophies.
Understand and protect company financial assets.
Control costs and maximize revenue, including assisting in controlling costs pertaining to the kitchen.
Communicate in a timely and professional manner.
Understand and comply with policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service in a restaurant.
Maintain restaurant sanitation to exceed Health Department standards.
Maintain proper security of restaurant personnel and guest property.
Directly supervise Back of House team members, including training, planning and assigning work, directing work, appraising performance, rewarding and disciplining associates, addressing complaints, and resolving problems.
Promote hospitality and respond to guest needs, requests, and feedback.
Contribute to teamwork, problem solving, communication, leadership, and staff development.
Work within approved budgets, support profitability and revenue, and implement cost-saving measures.
Follow company policies and procedures and complete administrative tasks correctly and on time.
Observe safety and security procedures and use equipment and materials properly.
Pursue continuous improvement, productivity, and quality in work and supervisory practices.