Floris Executive Chef

Virginia Information Technologies Agency•Richmond, VA

12d•Onsite

About The Position

The Virginia Museum of Fine Arts (VMFA) is seeking a skilled and energetic Floris Executive Chef to join their Food Services Department. This role supports the Floris General Manager in overseeing the successful 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. This position reports to the Senior Director of Restaurants and Events.

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 a 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 necessary training, equipment, and authority to perform their jobs.
Supports the Senior Director of Restaurants and Events in meeting performance planning and evaluation system requirements and completing evaluations by established deadlines with proper documentation.
Addresses and documents performance issues as they occur.
Responsible for the back-of-house operations for the Floris tearoom, including scheduling staff and providing supervision and direction.
Ensures staff compliance with Food Service, VMFA, Department of Health, and Commonwealth of Virginia codes, policies, and procedures.
Ensures safety, health, and housekeeping standards are maintained and that staff are aware of and working towards these goals.
Works with the 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.
Ensures food costs meet yearly targets.
Maintains a waste log to track budget impact and implements strategies to reduce waste.
Orders all food items for use in restaurant and catering venues, negotiating prices and searching for cost-effective options within the standard of quality.
Receives complaints regarding food and service and makes appropriate adjustments to accommodate guests.
Periodically inspects food from the kitchen to assure quality and consistency of presentation.
Takes a long-term view, initiates new ideas, maintains proper staffing levels, and anticipates future business levels.
Responsible for the creation and execution of specials as needed, ensuring special menus are well-thought-out and representative of the museum’s high standards of quality.