Executive Chef - Ball Park Village Fan Duel

De Twee Bruggen•St. Louis, MO

22d•Onsite

About The Position

The Executive Chef will control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. This role requires maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. The Executive Chef will also maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations, establish procedures and timeframes for conducting inventory, and determine minimum and maximum stocks for all food, material, and kitchen equipment. Additionally, the Executive Chef will ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, replenish supplies in a timely and efficient manner, and minimize waste and pilferage. The role involves ensuring all kitchen equipment is in proper operational condition and cleaned regularly, and that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. The Executive Chef will resolve issues of employee conflict, irate customers, and wrong stock orders, rally staff during heavy shifts, and interact with guests to resolve service issues or concerns. This position ensures the kitchen staff provides consistent product and service standards of the highest quality, controls BOH food costs, and accurately communicates standards and cooking methods to staff. The Executive Chef is responsible for ensuring a safe working environment, maintaining kitchen organization and cleanliness, creating and organizing work schedules, shipments, and cleaning schedules. This role also involves recruiting, interviewing, hiring, supervising, motivating, and taking disciplinary action for supervisory and hourly team members, as well as training employees and leading by example.

Requirements

A high school diploma or GED equivalent required.
Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
Exude confidence in cooking skills and abilities.
Attention to detail
Good people management skills, communication and listening skills.
Proven ability to lead a team and communicate efficiently, both verbally and in writing.
Must be flexible and adaptable to change.
Demonstrated time management and organizational skills.
Must be internally motivated and detail oriented and have a passion for teaching others.
Exceptional time management and organization skills.
Ability to work evenings, weekends and holidays.
Carrying or lifting items weighing up to 75 pounds.
Moving about the kitchen in a safe and secure manner.
Handling food, objects, products and utensils effectively and safely.
Bending, stooping, standing and kneeling.
Withstand potential climate temperature changes in assigned work area.

Nice To Haves

Culinary arts courses/certifications or related degree preferred.

Responsibilities

Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing.
Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs.
Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution.
Rally staff during heavy shifts, resolving conflicts and getting the job done.
Interact with guests, being friendly and courteous, to resolve service issues or concerns.
Ensure the kitchen staff provides consistent product and service standards of the highest quality.
Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
Ensure a safe working environment to reduce the risk of injury and accidents.
Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
Create, organize and keep work schedules, shipments, cleaning schedules and more.
Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
Train employees, as assigned, in an ongoing basis.
Lead by example to other team members and mentor new staff.