“The brainchild of OKC Chef Andrew Black, Perle Mesta

will be a concept focused on small plates and a

curated collection of champagne, craft cocktails,

seasonal dishes, and a full dinner menu.

Offering a comfortable and relaxing environment for

breakfast, lunch work meetings, or a dinner date.

Housed in the ground floor of The Skirvin Hotel, the

addition of the restaurant will offer amenities to hotel

guests, and the downtown community.”

Outlier Brands LLC is excited to announce an exceptional career opportunity for an experienced Executive Chef.

Qualified candidates will be driven to succeed, possess excellent multitasking, interpersonal and communication skills with the desire to develop people and culture while having strong culinary background and a passion for food and the guest experience. In addition to advanced culinary skills, this individual must have experience in cost control and take full ownership and responsibility for all culinary operations.

Description

The Executive Chef is responsible for overseeing all culinary functions for the restaurant. This position will work continually to improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. The Executive Chef must ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. room service, restaurant, private dining rooms) and all support areas (e.g., dish room, purchasing).

Key Responsibilities:

• Managing cost controls and controlling expenditures for the restaurant
• Participate in planning and creating seasonal menus
• Purchasing and managing inventory
• Rolling out new culinary programs in conjunction with marketing and culinary team

Other Duties include:

• Leads kitchen team (supervisors and line level)
• Provides direction for all day-to-day operations
• Ensures restaurant policies are administered fairly and consistently
• Reviews culinary staffing levels to ensure that guest services and operational needs and financial objectives are met.
• Develops implements guidelines and control procedures for inventory
• Manages department controllable expenses including food costs, supplies, uniforms and equipment
• Participates in the budgeting process for areas of responsibility
• Knows and implements brand standards for landlord hotel property
• Demonstrating new cooking techniques and equipment to staff
• Ability to instill safety and sanitation habits in all employees.
• Teach culinary team the importance of consistency in preparation and presentation
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
• Responds to and handles guests problems and complaints
• Thorough knowledge of food handling and preparation techniques
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently
• Coach and counsel employees as needed

Drebarracks Restaurants LLC is an equal employment opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.