Executive Chef Steakhouse - Full Time
About The Position
The Executive Chef is responsible for all aspects of the management of the commissary kitchen operations. The Executive Chef provides direction and leadership for the Commissary Sous Chef, Commissary Assistant Chef and the Commissary culinary team consistent with the NFP brand. The candidate is responsible for leading the team to achieve the operational and financial goals of the department; maintaining recipe, inventory and supply management for the kitchens; overall cost controls; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with NFP service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance with company policies and procedures.
Requirements
- Proof of eligibility to work in the United States
Nice To Haves
- Bachelor's Degree
- Previous experience managing employees under a collective bargaining agreement.
- Previous experience working in a banquet kitchen or high-volume restaurant or previous experience in a luxury or fine-dining restaurant.
Responsibilities
- Owns, leads and oversees daily commissary kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.
- Represents the commissary kitchens in divisional, property or corporate meetings.
- Responsible for execution of policies, operating procedures, pricing initiatives, training programs, directives, menus, rules and regulations for the commissary staff. Owns department execution of F&B and/or company-wide initiatives and programs.
- Maintains the highest standards of health, sanitation and cleanliness within all areas of the kitchens.
- Responsible for completion of all company compliance training by the commissary kitchen staff.
- Manages Human Resources responsibilities for commissary kitchens to include, creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
- Interacts with internal/external guests to ensure satisfaction and product quality.
- Reviews BEOs, SEOs and MEOs daily to ensure that orders executed upon. Reacts to any feedback on guest complaints and takes any appropriate action.
- Collaborates with divisional Directors, Executive Chefs, and kitchen team to ensure a seamless execution of product delivery between kitchens inclusive of time standards, recipe specifications, and quality.
- Maintains excellent knowledge of property’s food & beverage products, menu items and equipment used to perform duties.
- Performs other job-related duties as requested
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What This Job Offers
Job Type
Full-time
Career Level
Executive
