Executive Chef

Hawkers Asian Street Food•Sarasota, FL

13d•$85,000 - $95,000•Onsite

About The Position

At Hawkers Asian Street Food, our purpose is simple: we spark adventure. Everything we do is driven by three mantras that define who we are and how we show up every day. We always care — for each and every guest as if they are our only guest, and for our team as family. We never compromise — paying attention to the details and maximizing the potential in every team member and every experience. And we be disruptive — challenging the status quo, refusing to succumb to industry norms, and continually raising the bar. If you’re ready to bring that spirit to work every single day, we want you on our team. Being a Hawkers Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant and kitchen team.

Requirements

FIVE years of EXECUTIVE CHEF (exempt) kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept.
Must have or be willing to obtain Food Handlers Certification following OSHA and HACCP compliance standards.
1-2 years’ experience in a like or similar position.

Nice To Haves

Lead the opening of a brand-new Hawkers restaurant in Sarasota
Build and develop your leadership team from the ground up
Join a fast-growing, award-winning restaurant brand
Make a direct impact on culture, guest experience, and business performance
Grow your career with a company that invests heavily in leadership development and internal promotion
Help shape the future of Hawkers as we continue to expand

Responsibilities

Maintains food quality standards for the restaurant.
Oversees all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
Ensures that clear feedback is provided to the entire kitchen team, including staff and leadership.
Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items.
Strictly follows and adheres to recipes and procedures per Jolt.
Ensures that target ticket times are consistently achieved while maintaining food quality standards.
Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition.
Conducts monthly housekeeping, food safety, sanitation, and facility reviews personally to improve restaurant standards of the kitchen team and to correct deficiencies on a timely basis.
Ensures the cleanliness of the kitchen, passes Health Department audits and training staff on proper sanitation guidelines.
Completes Culinary line checks, and sanitation checks daily.
Train, develop, and motivate team members and leaders to meet or exceed established standards.
Training and following the training guide program and team members to have a passing score to be in position.
Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team member morale.
Ensures adherence to food safety, sanitation, and storage practices, through proper training and supervision.
To directly assist the General Manager in meeting or exceeding established sales, revenue, and profitability.
Maintain safe working conditions as required by OSHA and federal, state, and local governing bodies.
Ability to perform the duties and responsibilities of all positions at the restaurant is proficient in performing such duties, and through instruction and supervision, trains and develops both leaders and hourly team members.
Regularly counsels, and coaches team members, and evaluates staff with formal evaluations.
Executes effectively and trains other leaders as applicable to use the Daily Shift Card.
Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues.