Executive Chef - Gjusta

Gjelina Group•Los Angeles, CA

28d•$100,000 - $120,000•Onsite

About The Position

The Gjusta Executive Chef directs kitchen operations as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen management and overall administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also supervises all kitchen areas to ensure the consistent production of high-quality products. Provides strategic leadership for all culinary activities. Responsible for creating menu items and recipes, designing food presentation techniques, delivering high-quality products and service, and maintaining an efficient operation. Thus, responsible for developing and achieving financial projections, goals, and objectives. General Attributes: To maintain product quality above all else, putting customers' satisfaction over profit. To have a positive impact , taking responsibility and initiative to resolve issues, always clearly communicating with both your managers and your colleagues. To be decisive , accepting responsibility for making things happen, thinking ahead, and developing contingency plans (while ensuring that you have the support to get the job done). To be motivated and committed , approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance. To be flexible , respond quickly and positively to changing environments. To maintain a high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

Requirements

Qualification from a culinary school.
5+ years of experience in a similar position.
In-depth knowledge of food principles and best practices.
Passion for creating incredible food that delights and attracts customers.
Manager ServSafe™ certified.
Advanced understanding of professional cooking and baking skills
Ability to take direction/give direction/delegate
Manage and cultivate a team environment
Work calmly and effectively under pressure
Problem-solving abilities, be self-motivated, and organized
Leadership skills with the ability to coach and mentor staff in the department
Demonstrates good judgment, integrity, trust, ethics, and values.
Excellent communication skills.
Good understanding and ease with Microsoft Office
Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
Strong communication skills (written and verbal).
Ability to use discretion and provide direction to the team.
Must thrive in a fast-paced environment.
Must have a strong work ethic, trust, integrity, and accountability.
Exceptional time management and organizational skills.
Ability to provide exceptional guest service that exceeds expectations.
Ability to exercise independent judgment.
Detail and action-oriented.
Must be able to follow all safety, health, and sanitation procedures.

Nice To Haves

Bilingual English and Spanish a Plus, but not required

Responsibilities

Kitchen management and reporting of Gjusta matters as specified by senior leadership
Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning, and presentation standards.
Completes and utilizes daily production worksheets and waste log sheets.
Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
Ensure dishes are prepared according to recipes and consistency is maintained in the dishes for all orders.
Ensure each dish that goes out of the department kitchen is of the highest standard and quality.
Create, innovate, and introduce new menus.
Standardize recipes and initiate and sustain research
Maintain kitchen specifications, cooking procedure sheets, and all build-up and spread sheets
Develop all necessary manuals in liaison with the operations team
Responsible for vendor development, equipment sourcing, and raw materials finalization.
Augment production capacity when required and maintain quality controls consistently.
Work always in liaison with the purchase department and assist them in the proper maintenance of ingredients and product lists.
Organize staff, allocate resources, execute controls, and systemize daily functioning and maintain efficient MIS in the kitchen's operations.
Prioritize F&B controls, ensure top quality and hygiene both for products and equipment, and maintain food cost at a minimum.
Assist management in the development of new concepts.
Developing new recipes for seasonal menus.
Interact with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Able to make recommendations to the Executive Chef regarding succession planning.
Ensure that all recipesand product yields are accurately costed and reviewed regularly.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the location
Ensure that associate meals and associate dining services are of a consistently high standard.
Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in the guest's view.
Ensure that all food preparation equipment is being used safelyand correctly and that it is cleaned and maintained.
Ensure that all culinary operations manuals are prepared and updated.
Ensure that the Department's overall operational budgets are strictly adhered to.
Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
Ensure that meetings are well planned and results-oriented.
Be aware of new items that are introduced onto the market and keep up with the latest product trends.
Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
Coach and counsel employees in a timely manner and in accordance with Company policy.
Ensuring their section of the kitchen adheres to safety and health regulations.
Supervising and training staff members, when needed.
Preparing all food items as directed in a sanitary and timely manner
Establishing and maintaining recipes, portion controls, and presentation specifications
Understanding and knowledge to properly use and maintain all equipment in the station
Ordering all related products
Sourcing/tracing all ingredients used
Quality assurance of product and communication when necessary
Communicating all necessary repairs to equipment
Plan, schedule, manage, lead, and direct department operations.
Coach and lead Sous and kitchen team to ensure execution of The Company standards and procedures.
Lead the implementation of company/department initiatives by developing action plans and directly motivating and instructing the team on the implementation plans.
Consistently monitor and manage department staffing levels
Consistently review department operations to identify any problems, concerns, and opportunities for improvement .
Develop and implement a positive learning environment and supportive training culture.
Analyze relevant reports to identify and address trends and issues in department performance
Plan and control daily labor schedule.
Lead and supervise the department to ensure compliance with The Company policies.
Supervise ServSafe™ practices with regard to personal cleanliness and food handling.
Follow and adhere to the code of conduct.
Ensure compliance with all labor laws, policies, and procedures and address any violations immediately (directly or through management staff).
Perform other duties and responsibilities as required or requested by management.