Executive Chef - Bottleworks Hotel F&B

Bottleworks F&B Job Type Full-time Description **WHO YOU ARE**

The Executive Chef is responsible for all culinary activities for the food and beverage department. This position will oversee all activity in the kitchen, train personnel, plan menus, coordinate product purchasing and manage the culinary budget.

**WHAT YOU WILL DO**

* Responsible for long and short term planning and day-to-day operations of the kitchen and related areas.

* Ability to mentor new and existing team members alike

* Correct tracking of inventory goods

* Foster a professional working environment of trust, compassion, excellence, and culinary professionalism.

* Work alongside General Manager and F&B Managers to ensure market trends, cost control and specials are presented.

* Plan and implement menu concepts, creating weekly specials in accordance with our brand as well as being able to create standard recipe cards for each dish.

* Maintain control of the standards for purchasing and receiving items.

* Regularly test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.

* Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.

* Interview/recruit suitable staff for needs best suited for business success

* Able to carry out all correct disciplinary action policies and procedures for all new and existing team members.

* Meeting and exceeding company food budget and goals

* Ensuring all kitchen staff are trained on dish specification

* Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc.

* Communicate a vision of success of which the team wants to be a part

* Ensure all dishes are prepared to proper specifications and according to statutory health and safety requirements

* Ensure that sous chefs are conducting daily line checks and constant, sporadic tasting of products being made and served

* Ensure all food is presented for service in a timely manner and in correct sequence

* Ensure the storage of food meets company and statutory health and safety requirements

* Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods

* Promotes a positive perception of the company always both internally and in public

* Have a complete knowledge of food costs and price menus accordingly

* Code and check all invoices on a weekly basis

* Ensure that kitchen schedule is completed without error in a timely manner, no less that one week out from beginning date

* Participate in marketing meetings as well as events scheduled by marketing

* Attend weekly BEO meetings

* Other duties as assigned.

An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position.

Requirements **WHAT WE NEED (MINIMUM QUALIFICATIONS)**

**Experience and/or Training**

* 3 years of restaurant Chef and Supervisory experience or culinary school required

* Culinary education or equivalent work experience

* Strong organizational and communication skills

* Ability to operate and maintain kitchen equipment

* Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations

* Ability to handle difficult and challenging situations and conversations

**Licenses/Certificates** ServSafe certification required

**PREFERRED QUALIFICATIONS**

**Education** Two-year culinary degree preferred

**Technology/Equipment** Complete knowledge of all kitchen equipment

**PHYSICAL and MENTAL DEMANDS**

Must be able to stand and exert well-paced ability for up to 6 hours. Must be able to bend, squat and lift 50 lbs on a regular and continuing basis. Able to grasp, write, stand, walk, bend, see and hear

Talking and hearing occur continuously in the process of communicating with guests, supervisors and other associates. The mental and physical requirements described here are representative of those that must be met by an individual to successfully perform the essential functions of this position.

**WORKING ENVIRONMENT**

This position is indoors. The work environment can be noisy, demanding and fast paced.

The work environment characteristics described here are representative of those individuals encounter while performing the essential functions of this position.