Description

Are you a natural born leader with a passion for hospitality? Do you appreciate craft, quality, and being a part of something bigger than yourself? Do you humbly and persistently follow the pursuit perfection?

As an Executive Chef for Journeyman Distillery, you will be called upon to execute at a high level on both our culinary services and in leading your team to ahieve personal and professional growth. You will be an effective, cross-functional communicator. You will take ownership of all aspects of team building, engagement, and training and development. You will implement and support systems for succes, never straying from the company's core values.

Basic Function:

The Executive Chef will oversee the daily operations of the Journeyman restaurant operations, and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control. The Executive Chef shall exemplify the Culinary Team’s highest standards of quality, consistency and joyful service to the guests.

Principal Duties:

• Maintain responsibility for the hiring, training and proficiency of culinary (restaurant kitchen and catering) employees, including performance reviews in the restaurant kitchen and catering departments.
• Monitor and train the culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Participate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed.
• Ensure that all items needed for menu preparation are in stock.
• Maintain purchase order system, ordering and receiving programs to ensure proper quality and price on all purchases.
• Ensure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items.
• Inspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, store room, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; Ensure that quality and details are being maintained.
• Ensure that culinary staff maintain and strictly abide by state sanitation/health regulations and Journeyman requirements.
• Maintain proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label and date).
• Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair or upkeep issues to the General Manager and Facilities Maintenance Manager.
• Instruct culinary staff in the correct usage and care of all equipment in the kitchen operation, stressing safety.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Check and ensure that all closing duties are completed to standards.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Evaluate all food products received to maintain quality specifications.
• Ensure that staff report to work as scheduled, document any late or absent culinary staff.
• Provide feedback to culinary staff on their performance; communicate with General Manager regarding disciplinary issues and assist with corrective action.
• Ensure culinary staff is adherent to Journeyman Distillery uniform code; rectify any deficiencies.
• Meet with General Manager to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Promote positive guest relations at all times.
• Conduct with monthly inventories, cost controls and requisitioning/ordering of supplies.
• Maintain effective and clear communication with General Manager, culinary staff and front-of-house staff.

Requirements

 Physical, Mental and Visual Skills:

• Culinary Degree preferred and/or a minimum of 2-3 years culinary supervisory position in a reputable restaurant
• Up-to-date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices
• Thorough knowledge and understanding of proper cooking techniques, ingredients and equipment; Ability to work all stations in kitchen
• Ability to maintain Journeyman Distillery standards, policies and procedures with all culinary staff
• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals and percentages, and recipe scaling
• Strong multi-tasking skills; Ability to prioritize, organize and delegate work assignments
• Ability to direct performance of culinary staff and follow up with corrections where needed
• Ability to motivate culinary staff and maintain a cohesive team
• Ability to promote positive work relationships with front-of-house staff and other departments
• Strong problem-solving skills; Ability to think clearly, analyze and resolve problems, exercise good judgment
• Ability to perform job functions with attention to detail, speed and accuracy
• Ability to work well under pressure of organizing and attaining production schedules and timeliness
• Ability to use all senses to ensure consistency and quality in food preparation and execution
• Ability to operate, clean and maintain all equipment required in job functions
• Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently and up to ten pounds constantly; Ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.

REQUIRED WORK HABITS:

• Must have reliable transportation.
• Work habits include regular attendance, teamwork, initiative, dependability, and promptness.
• Must be able to work most holidays and weekends, as these are busiest time for Journeyman Distillery.

Educational, Development and Work-Related Experience:

• Thorough knowledge of food preparation, kitchen maintenance, sanitation, nutrition and operation procedures as would normally be acquired through a high school education or equivalent, plus two to three additional years additional college level course of study or culinary trades training or equivalent experience.
• Knowledge of general business administration practices as applied to food preparation and kitchen maintenance operational practices and procedures as would be acquired through three to six years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required.
• Experience managing seasonal business flow, developing creative seasonal offerings, seasonal menu engineering, and continual development of catering menu is a plus.
• Experience developing culinary staff members in areas of leadership, menu development, and creativity.