Executive Chef Jobs in Phoenix, IL

About The Position

Requirements

• High school diploma or equivalent required.
• Minimum 5 years’ experience as Sous Chef; previous management experience required.
• Highly proficient with a variety of cuisines such as seafood, Italian, Mediterranean, Asian, French preferred.
• Manager Food Handling certificates required.
• Proficient in Microsoft Office (Word and Excel), payroll management and point of sale systems.
• Listen effectively; speak, read, and write fluently in English and preferably Spanish.
• Prioritize, organize, and manage multiple tasks with speed, accuracy, and attention to detail.
• Work well in fast-paced, high-pressure situations with little to no direct supervision.
• Effectively and professionally deal with staff and members/guests with patience, tact, and diplomacy to diffuse anger and resolve problems.
• Direct performance of kitchen staff and follow up with corrections.
• Work with other members of the management team in implementing departmental goals and objectives.
• Work productively and successfully under time and budget limitations.
• Achieve positive guest relations and maximize guest satisfaction.
• Work a flexible schedule including, weekends, holidays, and fluctuating days off.
• Schedule vacations during the off-season months.

Nice To Haves

• Degree in culinary arts or related field preferred.

Responsibilities

• Supervise and coordinate activities concerning all back of house operations and personnel within the restaurant, Turn Grill, pool kitchen, private events and catering.
• Partner with the Executive Chef with menu development, tastings and recipe standardization.
• High proficiency in working all stations in the kitchen including expediting.
• Work directly with and in the absence of the Executive Chef to maintain and improve culinary operations and guest services.
• Order, receive, and process invoices, inventories, specialty item procurement, supplier relationship management and processing.
• Oversee and execute daily functions of the culinary department, ensuring that all prepared food items leave the kitchens on schedule and to set standards.
• Provide support and guidance of culinary team to create a positive, memorable member & guest experience.
• Support senior leadership by developing and assuming key management responsibilities.
• Supervise and coordinate all activities concerning the kitchen, food preparation and output, cost control, safety, sanitation and back of house personnel.
• Work in conjunction with the Executive Chef to monitor daily food production, ordering, quality and consistency.
• Monitor financial goals with the Executive Chef & General Manager to meet or exceed the goals set including food and labor costs.
• Serve as a role model to demonstrate appropriate behaviors to staff.
• Help plan, coordinate, and implement special events.
• Coordinate scheduling of kitchen; ensure schedules post on time.
• Rotate products in walk-in cooler correctly.
• Comply with all applicable health, alcoholic beverage, fire, and other laws/requirements.
• Control food and labor cost while maintaining high standards of quality and customer satisfaction.
• Maintain the highest possible levels of cleanliness.
• Handle any member/guest food issues promptly and professionally; follow up to ensure satisfaction.
• Assist in all areas of the restaurant and club operations and with special projects as requested.

Benefits

• health
• vision
• dental
• 401k with a strong match
• paid time off