Floris Executive Chef

DHRM•Richmond, VA

11d•Onsite

About The Position

The Virginia Museum of Fine Arts (VMFA) is seeking a skilled and energetic Floris Executive Chef to join its Food Services Department. This role supports the Floris General Manager in overseeing the success and efficient operation of the Floris tearoom. The Executive Chef is responsible for the smooth execution of all kitchen activities, including menu planning, food preparation, and staff training. The Floris tearoom offers a unique culinary experience inspired by global tea traditions, featuring seasonal menus and expertly curated teas. Revenue generated from Floris directly supports the museum's operations, which provides free general admission to the public.

Requirements

Flexible Availability; Floris is open Saturday through Wednesday and shifts may begin as early as 9 AM and last as late as 6 PM. There may be occasions to work outside of normal hours for special events or as business needs arise.
Relevant kitchen management and/or supervisory experience is required.
Certification, GED, high school diploma, or other food service education or equivalent combination of education and experience.
ServSafe Manager Certification or equivalent.
Experience designing menus and developing recipes.
Experience managing food cost, budgeting, inventory management, vendor relationships and ordering.
Excellent knowledge of best practices for food service, event and restaurant operations.
Moderate knowledge of business and accounting practices.
Ability to be an effective manager of hourly and supervisory staff; has the ability to communicate, document, implement, and enforce departmental policies.
Ability to lead by example and empower and educate others to act in similar capacity.
Strong communication skills (written/reading/verbal); Ability to communicate efficiently, professionally and graciously with guests and co-workers in a fast paced, high-pressure environment.
Highly motivated, self-starter who is able to independently solve routine problems and is results oriented.
Computer literacy; familiar with or willing to learn food service technology such as HotSchedules, Micros, Open Table, Kronos, and any future technology to the Museum's Food Service Department.
Ability to work as part of a team; flexible when given different assignments and directions.
Ability to lift or move up to 50 lbs; stand or walk up to 10 hours.
Ability to bend, point, stand, twist, climb, and have dexterity of fingers.
Ability to maintain a professional demeanor and appearance.

Responsibilities

Ensures back-of-house Floris staff and supervisors have the training, equipment, and authority necessary to perform their jobs.
Supports Senior Director of Restaurants and Events to see that the requirements of the performance planning and evaluation system are met and evaluations are completed by established deadlines with proper documentation.
Addresses and documents performance issues as they occur.
Responsible for the back-of-house operations for Floris tearoom; scheduling staff and providing supervision and direction, either directly or via subordinate supervisors.
Ensures staff compliance with Food Service, VMFA, Department of Health and Commonwealth of Virginia codes, policies and procedures.
Ensures that safety, health and housekeeping standards are present and that staff are aware and working towards meeting these goals.
Works with managerial team to onboard new staff.
Seeks to solve problems and improve direct reports' and colleagues' performance and productivity.
Offers positive support to other staff members and mentors developing staff.
Works with the Senior Director of Restaurants and Events to conduct monthly inventory of food items in the Floris kitchen.
Ensure food costs meet yearly targets.
Maintains waste log to track budget impact of waste, and use resulting information to identify and implement strategies to reduce waste.
Orders all food items for use in restaurant and catering venues; negotiates prices and searches for cost-effective options within our standard of quality.
Receives complaints as to food and service and makes appropriate adjustments to accommodate guests.
Periodically inspects food as it comes out of the kitchen to assure quality and consistency of presentation.
Takes a long-term view and initiates new ideas, keeps proper staffing levels, anticipates future business levels.
Responsible for creation and execution of specials as needed. Special menus are well thought out and representative of the museum’s high standards of quality.