Executive Chef

Hawkers Asian Street Food•Bethesda, MD

12h•Onsite

About The Position

Being a Hawkers Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant and kitchen team.

Requirements

FIVE years of EXECUTIVE CHEF (exempt) kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept.
Ability to read and write in English in order to process paperwork and follow up on any actions necessary.
Manual dexterity needed for keyboarding and other repetitive tasks.
Must be able to frequently stand, walk, bend, squat, and reach above shoulder level.
Must be comfortable working in an environment with exposure to extreme cold/hot temperatures.
Must be able to lift/carry up to 50 lbs.
1-2 years’ experience in a like or similar position.

Responsibilities

Act as the Senior Culinary Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food.
Work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff.
Maintain food quality standards for the restaurant.
Oversee all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
Provide clear feedback to the entire kitchen team, including staff and leadership.
Provide immediate feedback to staff on food quality, execution, and presentation as items are produced and serve as a last line of defense against substandard quality items.
Strictly follow and adhere to recipes and procedures per Jolt.
Ensure that target ticket times are consistently achieved while maintaining food quality standards.
Maintain all kitchen equipment and storage areas in a clean, “like new” condition.
Conduct monthly housekeeping, food safety, sanitation, and facility reviews personally to improve restaurant standards of the kitchen team and to correct deficiencies on a timely basis.
Ensure the cleanliness of the kitchen, passes Health Department audits and trains staff on proper sanitation guidelines.
Complete Culinary line checks, and sanitation checks daily.
Train, develop, and motivate team members and leaders to meet or exceed established standards.
Train and follow the training guide program and team members to have a passing score to be in position.
Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team member morale.
Ensure adherence to food safety, sanitation, and storage practices, through proper training and supervision.
Directly assist the General Manager in meeting or exceeding established sales, revenue, and profitability.
Maintain safe working conditions as required by OSHA and federal, state, and local governing bodies.
Perform the duties and responsibilities of all positions at the restaurant, train and develop both leaders and hourly team members.
Regularly counsel and coach team members, and evaluate staff with formal evaluations.
Execute effectively and train other leaders as applicable to use the Daily Shift Card.
Take quick and responsible action in solving problems and use reason when dealing with disciplinary issues.
Obtain Food Handlers Certification following OSHA and HACCP compliance standards.