Executive Chef

Three Notch'd Brewing Company, LLC•Rehoboth Beach, DE

20d

About The Position

Three Notch'd Brewing Company is coming to Rehoboth Beach with a mission to Leave Our Mark in the Nation's Summer Capital! We are hiring for a culinary leader with a passion for serving quality food that elevates their dining experience. This individual must have experience in high-volume restaurant operations and a proven record of leading a large front-line team.

Requirements

Must be able to effectively communicate and understand directions
Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures
Must be ServSafe certified
Must have the ability to manage and support the kitchen staff
Minimum 3 years experience working as an Executive Chef and 3-5 years of management experience
Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry
Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role
Solid supervisory, organizational and time management skills are required
Profit & Loss accountability– managed service experience is desirable
Experience with and knowledge of all Microsoft applications required
Must be willing to follow all Safety Standards
Requires experience as a working chef in a high-volume restaurant
Strong communication skills and to work cooperatively with employees of other departments providing high levels of customer satisfaction; and to effectively communicate to employees through written and verbal instructions
Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production
Available to work a variable schedule to include early mornings, late nights, weekends and holidays
Work productively and cooperatively in a high volume, fast paced, highly pressured environment, and able to lead and respond efficiently to unanticipated problems and crises
To manage flexibly: disciplined and firm about standards of performance, yet fair and personable in developing employees
Think and act creatively to provide customers with exceptional service and value

Nice To Haves

Culinary or Bachelor’s degree

Responsibilities

Directs kitchen staff in food handling practices, food preparation, and delivery; directs purchasing and receiving clerks in correct purchasing and receiving practices
Program Toast POS computer for menus, seasonal food items, and limited time offerings.
Using XtraChef inventories prepared foods and determines portion sizes and cooking “specs” for all menu items; directs and assists kitchen personnel in monthly inventories: counting, weighing, recording and extending food items in storage
Monitors, print out computer reports daily to review and control kitchen labor costs
Delegates food preparation assignments to kitchen staff
Checks quality of all prepared goods by taste, temperature, portioning and appearance
Prepares daily food specials: write prices, and proofreads daily menus
Expedites food order “dupes” from kitchen station to dining rooms
Conduct menu class for each meal period
Demonstrates and teaches food preparation techniques to sous chefs and cooks
Completes performance management process for sous chefs, cooks, prep cooks, and dishwashers
Interviews, hires, schedules and trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils, and machinery
Write an agenda for and leads monthly chef and kitchen staff meetings; writes and delivers reports at weekly manager meetings and monthly corporate meetings
Plans and prepares menu and schedules personnel for catered events and outdoor festivals
Walks and inspects the equipment, machinery and facility in compliance with safety, health and sanitation regulations, directs and assists personnel to correct any safety or health hazards
Consistently apply and comply with all company policies and procedures regarding safety, security, emergencies and energy
All menu items meet the criteria of food concepts for and are priced to provide exceptional value to the customer
Food orders delivered in a timely fashion (maximum 15 minutes for lunch, 30 minutes for dinner) and quality of food and presentation meets company standards
Food cost percentage goals is met monthly; labor cost goal is met weekly
Through the application of management “Methods,” kitchen personnel are methodically developed in professional culinary and managerial skills, and all departments are integrated so that the customer receives extraordinary service and value
Kitchen facility is an efficient, safe and sanitary work environment
Other duties as needed
Assist in other areas as needed
Completion of any task requested by a member of 3NB management or the Executive team.