EXECUTIVE CHEF

Hog Island Oyster Company Inc•San Francisco, CA

About The Position

Summary of Position: The Executive Chef position at Hog Island Oyster Co. (HIOC) has responsibility for all daily culinary and kitchen operations and staff management. A satisfactory background check is required for this position. GENERAL DUTIES AND RESPONSIBILITIES Develop recipes and portion specifications in close collaboration with the Culinary Director, with regional consumer tastes, product specifications, ease of preparation and established procedures and budgetary constraints. Lead menu development and planning activities with menu engineering. Determine purchasing specifications for product and recipes. Establish close communication with the Culinary Director, In-house Wholesale Department and In-house Commissary team to determine product placement and priority on menus. Establish realistic plans & set aspirational goals for self & team that align with HIOC goals. Oversee procurement of products and ingredients according to predetermined specifications and ensure they are received in correct unit count and condition, and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Ensure that all foods are consistently prepared according to the restaurant’s recipes, portioning, cooking and presentation standards. Investigate and resolve complaints regarding food quality, portion and preparation. Utilize the Company’s tools, systems, software and technology to control food cost, inventory, labor and food budget variances, calculate plate costs, optimize menu mix, and monitor schedules and labor. Ensure labor and food budgets are on or under budget. Control all COGS and usage by delegating and managing the proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Manage daily food inventory to ensure the highest quality of ingredients is maintained. Ensure accuracy of ordering and adjust pars to reflect usage. Ensure rigorous adherence to all food safety standards and regulations. Perform regular audits of all kitchen and storage areas to ensure compliance with Department of Public Health regulations. Prepare operational reports to analyze favorable and adverse trends and make appropriate recommendations. Regularly review variance reports and make appropriate changes. Participate in staff training and development. Regular participation in events hosted by the Ferry Building and Foodwise (Sunday Supper, Mushroom Fest, Love Bites, etc)- SF Chef Only Prioritize use of local and seasonal ingredients. LEADERSHIP RESPONSIBILITIES/CULTURE: Manage as a “servant leader”, creating an extraordinary customer & employee experience. Support, coach, teach, guide, and assist the team as a “hands-on” manager. Demonstrate willingness to answer people’s questions and concerns. Treat everyone with respect and handle situations with integrity, compassion, and fairness. Lead and follow through change and adversity from a solution oriented perspective. Promote and reinforce company culture through understanding and ownership. Endeavor to go the extra mile and lead by example as a positive role model for the team. TEAMWORK: Lead direct report team while fully participating in the larger Hog Island management team. Embrace and encourage teamwork and collaboration among staff and co-managers. Strive to improve the team as a proactive, solution oriented leader. Pass knowledge and skill set onto others to enhance and build the team’s knowledge base. ATTITUDE Enjoy the work and help make HIOC enjoyable for all our staff and customers. Maintain a calm and positive attitude when facing difficult situations. Transform challenging situations into opportunities for growth, learning and improvement. Bring positive energy to work every day. Be aware and in control of personal energy. Convey enthusiasm while managing up and down. COMMUNICATION Listen to co-worker’s at all levels with attention and respect. Communicate decisions, directions, expectations and concerns in a timely & respectful manner. Respond to communication from all co-workers promptly and respectfully. Ask questions to clarify uncertainty, understand company goals and eliminate assumptions. Daily huddle with co-managers to ensure priorities are met and re-evaluated if necessary.

Requirements

Culinary degree and minimum 3 years experience as an Executive Chef in a similar restaurant required.
Solid foundation across a broad spectrum of culinary techniques, especially fresh seafood and shellfish
Minimum of 12 years cooking in a restaurant with increasing responsibility in management.
Prior experience training, purchasing, managing budgets and cost controls.
Ability to establish clear lines of communication with all staff and management members.
Enthusiastic willingness to own, and convey the HIOC culture.
Familiarity with SOPs and standard kitchen procedures and Department of Health regulations.
Ability to develop & implement SOPs and procedures; creating efficient systems and clear expectations.
Comfortable, willing, and knowledgeable talking about HIOC shellfish, history, practices and values.
Relative computer skills: G Suite, basic Excel, Word, and email applications; Ctuit or similar restaurant management software; Xtra Chef or similar restaurant cost management software, Toast or similar cloud based POS system.
Familiarity with P&L management and restaurant financial reports
Demonstrated ability to execute offsite catered events, and in-house private events of all sizes.

Nice To Haves

Spanish language skills are preferred.
Familiarity with the Blue Foods Economy a plus

Responsibilities

Develop recipes and portion specifications in close collaboration with the Culinary Director, with regional consumer tastes, product specifications, ease of preparation and established procedures and budgetary constraints.
Lead menu development and planning activities with menu engineering.
Determine purchasing specifications for product and recipes.
Establish close communication with the Culinary Director, In-house Wholesale Department and In-house Commissary team to determine product placement and priority on menus.
Establish realistic plans & set aspirational goals for self & team that align with HIOC goals.
Oversee procurement of products and ingredients according to predetermined specifications and ensure they are received in correct unit count and condition, and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Ensure that all foods are consistently prepared according to the restaurant’s recipes, portioning, cooking and presentation standards.
Investigate and resolve complaints regarding food quality, portion and preparation.
Utilize the Company’s tools, systems, software and technology to control food cost, inventory, labor and food budget variances, calculate plate costs, optimize menu mix, and monitor schedules and labor.
Ensure labor and food budgets are on or under budget.
Control all COGS and usage by delegating and managing the proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Manage daily food inventory to ensure the highest quality of ingredients is maintained.
Ensure accuracy of ordering and adjust pars to reflect usage.
Ensure rigorous adherence to all food safety standards and regulations.
Perform regular audits of all kitchen and storage areas to ensure compliance with Department of Public Health regulations.
Prepare operational reports to analyze favorable and adverse trends and make appropriate recommendations.
Regularly review variance reports and make appropriate changes.
Participate in staff training and development.
Regular participation in events hosted by the Ferry Building and Foodwise (Sunday Supper, Mushroom Fest, Love Bites, etc)- SF Chef Only
Prioritize use of local and seasonal ingredients.
Manage as a “servant leader”, creating an extraordinary customer & employee experience.
Support, coach, teach, guide, and assist the team as a “hands-on” manager.
Demonstrate willingness to answer people’s questions and concerns.
Treat everyone with respect and handle situations with integrity, compassion, and fairness.
Lead and follow through change and adversity from a solution oriented perspective.
Promote and reinforce company culture through understanding and ownership.
Endeavor to go the extra mile and lead by example as a positive role model for the team.
Lead direct report team while fully participating in the larger Hog Island management team.
Embrace and encourage teamwork and collaboration among staff and co-managers.
Strive to improve the team as a proactive, solution oriented leader.
Pass knowledge and skill set onto others to enhance and build the team’s knowledge base.
Enjoy the work and help make HIOC enjoyable for all our staff and customers.
Maintain a calm and positive attitude when facing difficult situations.
Transform challenging situations into opportunities for growth, learning and improvement.
Bring positive energy to work every day. Be aware and in control of personal energy.
Convey enthusiasm while managing up and down.
Listen to co-worker’s at all levels with attention and respect.
Communicate decisions, directions, expectations and concerns in a timely & respectful manner.
Respond to communication from all co-workers promptly and respectfully.
Ask questions to clarify uncertainty, understand company goals and eliminate assumptions.
Daily huddle with co-managers to ensure priorities are met and re-evaluated if necessary.