POSITION SUMMARY

The Executive Chef is responsible for the overseeing operations of the Soho Diner kitchen. Managerial and administrative responsibilities of the Chef include but are not limited to: budgeting, staffing, hiring, training, cost control, forecasting, events organization and supporting materials as well as excellence in quality and consistency of food and the maintenance equipment, and of the cleanliness and sanitation.

ROLE RESPONSIBILITIES

• Working with the Corporate Executive Chef and F&B Director, kitchen managers and team to maintain and improve upon all of Soho Diner food program
• Working with vendors to maintain the highs quality product and service
• Managing all kitchen managers to maximize quality and efficiency
• Maintain exceptional standards for food safety and adherence to NYC health code
• Effectively implement & execute training of kitchen team members, continually updating and testing kitchen standards, cooking practices and new menus
• Create and maintain a safe and positive work environment for all kitchen staff
• Develop and implement tools for each department to maintain and exceed standards
• Give clear direction for each team member to grow and excel in their respective positions
• Minimize unemployment liability by clearly communicating and documenting any instance where company policy is broken

QUALIFICATIONS

• Culinary degree preferred, with 2 year of related work experience or an equivalent combination of education and experience
• Able to communicate efficiently and effectively to all team members
• Able to manage a kitchen, leads by example and assume leadership
• Open availability willing to work flexible and long hours including holidays, nights, and weekends 
• Ability to educate and demonstrate fundamental and advanced cooking skills
• Strong understanding of purchasing, receiving, inventory control and stock rotation
• Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality
• Basic computer skills and knowledge of Word, Excel, inventory management system and programs

ABILITY TO

• Displays a positive disposition
• Must maintain a high level of integrity.
• Can be relied upon to complete tasks
• Must understand operation of all related equipment
• Must possess the ability to communicate via written and/or oral communication with the Kitchen Management
• Able to lift up to 50lbs and stand for long periods of time
• Available to work late nights, holidays and long days as necessary

WORK ENVIRONMENT

• Office, Restaurant and kitchen areas
• Standing for prolonged periods of time
• Under variable temperature conditions
• Under variable noise levels
• Around cleaning chemicals
• Computer Knowledgeable
• Budgets, inventories, scheduling