Executive Chef - Primary Food Group - Urgently Hiring
About The Position
JO Restaurant Group is hiring an experienced Executive Chef for its restaurants in Albany, Green Island, and Troy, New York. The Executive Chef directs kitchen operations, including guest service, accounting and budgeting, inventory control, planning, and daily operations, in alignment with the General Manager’s direction. The role is responsible for quality service, achieving financial goals, and creating, executing, and consistently producing excellent food. It also involves developing, retaining, and growing kitchen staff through product knowledge, structured management controls, and attention to food and labor percentages.
Requirements
- Bachelor of Science degree in Food Service Technology or Management, or an Associate degree in Culinary Arts.
- At least four years of culinary management experience; upscale restaurant experience is preferred.
- Well-developed leadership qualities.
- Ability to work well under pressure.
- In-depth knowledge of front-of-house operations.
- Knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
- Proficiency in ordering, menu costing, and labor forecasting.
- Extensive knowledge of local and global cuisines.
- Exceptional guest relations skills.
- Computer skills.
- Ability to work a flexible schedule.
- Ability to motivate employees to be proficient in their jobs.
Nice To Haves
- Upscale restaurant culinary management experience.
Responsibilities
- Cost and order all food and non-alcoholic beverages.
- Develop menus featuring innovative products, including appetizers, entrees, sides, desserts, and catering offerings.
- Remain calm, think clearly, and resolve problems using good judgment.
- Maintain safety standards.
- Train, supervise, and coach kitchen staff according to company standards.
- Schedule and coordinate kitchen staff to ensure appropriate staffing, productivity, and efficiency.
- Maintain high standards of sanitation and cleanliness throughout kitchen areas.
- Follow documented recipes and maintain established standards for food quality, production, presentation, and taste.
- Monitor and coach staff to maintain consistency in food quality.
- Provide ongoing education and corrective measures when managing culinary staff.
- Use controls to minimize food and supply waste and eliminate theft.
- Apply human resources procedures and documentation processes for progressive discipline.
Benefits
- 401(k) with employer match.
- Competitive health insurance benefits, including medical, dental, and vision.
- Health Savings Account option.
- Supplemental insurance policies available through AFLAC.
- Paid vacation, sick time, and holidays.
- Restaurant credit.
- Employee discount on food.
- Cell phone credit or allowance.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
