Little Rituals in Phoenix, AZ is looking for one executive chef to join our 6 person strong team. We are located on 132 S Central Ave 4th Floor, Residence Inn/Courtyard By Marriott. Our ideal candidate is attentive, punctual, and hard-working.

Benefits

• We offer many great benefits, including health benefits, meals, paid vacation, paid training and parking

Required qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Individual must be at least 21 years of age
• Must possess excellent knife skills
• Must have adept knowledge in cooking techniques
• Must have advanced knowledge of product, butchering, and fabrication of meats and seafood
• Must possess a full knife set
• At least 4 years of experience working as a executive chef, chef de cuisine, kitchen manager or sous chef
• High familiarity with kitchen equipment, processes, and health and safety guidelines
• Able to delegate tasks effectively and assist when needed
• Adaptable to high traffic and kitchen volume

We are looking forward to reading your application.

Position summary:

Primary purpose of this position is to manage all back of the house operations, as well as to enforce and develop current menu items and cooking techniques.

Essential Job Functions: including the following, other duties may be assigned

• Train and develop chefs to company standards
• Create new dishes and menus in accordance with business needs
• Anticipate ingredient needs and arrange re-stock accordingly
• Ensure a productive kitchen flow that upholds business standards
• Must be able to arrive to work on time and in proper uniform
• Will be required to manage many tasks at once. Individuals must be able to plan time efficiently and deal with situations of various magnitude and importance at once
• Must have basic knowledge of kitchen equipment and the ability to read, create, translate, and execute recipes
• Responsible for menu development
• Delegation of tasks to staff
• Identifying and introducing cutting-edge culinary techniques
• Staying current and relevant in a competitive market
• Encouraging and developing BOH team members, including extracurricular education
• Working with ownership and General Manager to set levels of compensation for BOH employees
• Maintain proper inventory levels and utilize internal systems to insure a proper and complete inventory
• Enforce proper health and safety procedures
• Ability to work all stations is required
• Work with FOH management to create the schedule
• Hire, coach, discipline, and terminate employees
• Work with ownership and PR firm to properly advertise and market kitchen program
• Keep food cost within acceptable range per company through inventory, costing practices, limiting waste and creating specials
• Create and maintain par levels and ordering procedures
• Through relationships with distributors, leverage purchasing and work to ensure that the best possible products are used in the execution of the recipes
• Maintain current SERVSAFE or equivalent Food manager certifications
• Train in FOH management operations and assist in FOH, when necessary
• Open and close the business, including financials, when necessary (at least once per week)

Education:

An associate’s degree is not required

Language skills:

Must possess good communication skills and respond to managers, clients, customers, and the general public via written or verbal English

Physical demands:

The employee is required to stand, walk, sit, talk and hear while performing his/her duties. The employee must be prepared to spend all working hours on their feet. The employee is frequently required to use their hands to grasp, handle, and feel objects, tools, or controls. The employee is required to stoop, kneel, or crouch. Employee must be able to lift 50lbs.