Job Details
Level
Management
Job Location
S&W Chicago - Chicago, IL
Description
GENERAL SUMMARY :
The EC has overall responsibility for food in the restaurant, from ordering through production. The EC oversees all kitchen operations, ensuring restaurant and company standards of quality and service. The EC, in partnership with the GM, is responsible for optimizing profits and increasing sales through proper control of food, supplies, labor, and productivity.
ORGANIZATIONAL RELATIONSHIPS:
This position reports to Culinary Director or Area Chef (as applicable) as well as the Unit General Manager/Managing Partner.
Positions that report directly to this position: All BOH management employees report to the EC. In smaller restaurants, it is possible that all BOH associates report to the EC. In larger restaurants, the BOH associates may, by department, report directly to another BOH manager; however, the EC is held accountable for appropriate staffing and employee retention.
DUTIES & RESPONSIBILITIES :

• Responsible for regularly managing and directing the work of BOH managers (and designated associate departments) which includes the following: hiring, scheduling, assigning and directing work; training, coaching, counseling, developing, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; initiates/recommends promotions & pay increases; resolves employee complaints; decides upon termination and other discipline of employees reporting to the EC.
• Responsible for managing and directing the work of all BOH departments.
• Responsible for ensuring that all food is prepared and delivered to guests timely and consistent with Company recipes, standards, and specifications.
• Responsible for safety, security, and cleanliness of BOH areas and equipment in the restaurant in accordance with Company policies, standards, and applicable codes and regulations.
• Develops and presents an annual business and budget plan working cooperatively with the GM.
• With respect to the finalized business plan and budget adopted for the restaurant, is responsible for ensuring monthly compliance to budget (i.e., labor, food, and other costs).
• Responsible for exercising discretion and independent judgment with respect to the BOH Department, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes, and other grievances.
• Responsible for controlling food costs by ensuring properly billed, received product, and investigating variances.
• Assures that all Company and restaurant specific policies and procedures are adhered to on a regular
• basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them.
• Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
• Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).
• Responsible for appropriate restaurant maintenance, i.e., snow removal, plumbing, landscaping, lighting, signage, equipment issues.

ASSIGNMENT, REVIEW AND APPROVAL OF WORK:

• The EC assigns, directs, reviews, and approves the work of BOH managers and other BOH personnel while working in the restaurant.
• The EC determines appropriate staffing levels for each shift based on business needs and places.

RESPONSIBILITY AND DECISION-MAKING AUTHORITY:

• In addition to having direct decision-making authority to manage and direct the work of BOH management staff and other BOH personnel, including to hire, discipline, and terminate, the EC participates in interviewing/selecting other associates and makes hiring recommendations.
• Completes and conducts performance appraisals for BOH managers and other personnel reporting to the Chef.
• Disciplines BOH managers and associates.
• Terminates associates.
• Terminates/recommends termination of BOH managers.
• Authorizes and assigns overtime.
• Responsible for payroll for BOH and accurate timekeeping records.
• Ensures Company recipes are adhered to, and approved products are utilized.
• Exercises discretion and independent judgment with respect to decisions involving the management and operations of BOH Departments.

Qualifications
SKILLS & COMPETENCIES:

• Sensitive Palate -Must have a well-developed sense of taste and smell. The EC should recognize subtle nuances in flavors to explore bold new flavor combinations and make them work.
• Creativity -The position requires creativity. The EC must develop creative and profitable features by putting his/her own stamp on menu items. Experimentation and creativity are essential for the job.
• Delegation and Teamwork - A harmonious meal requires cooperation in the kitchen. The EC ultimately directs the whole process. Teamwork is essential. Ideal candidates must be passionate about people, able to manage workers, delegate responsibility and work closely with others.
• Determination - The EC is an individual that is passionate about food. Successful candidates must show dedication to the craft by working diligently and updating their knowledge and skills routinely to stay current on trends, techniques etc.
• Organization -Bringing all the elements of a meal together quickly and elegantly. The ability to plan is key to this position. The EC will keep his/her cool in a high-pressure kitchen environment.
• Adaptable - Our business evolves and changes frequently. To be successful, the EC must embrace change.

MINIMUM EDUCATION & TRAINING :

• Culinary degree or certificate with a minimum of three years relevant experience and/or minimum five years' experience coupled with on-the-job experience in related culinary field.
• High School Diploma required.
• Experience in restaurant management preferred.
• Experience with information systems related to restaurant management.

ENVIRONMENTAL WORKING CONDITIONS:

• Restaurant generally open 7 days a week; 365 days per year.
• Work week may vary; EC must be willing to work as needed and the work week is generally 50-55 hours a week.
• Chefs must have the ability to exert fast-paced mobility for entire shifts. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe. Must be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds. Position involves repetitive hand and wrist motion. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.
• Significant working time spent in the kitchen directing, training, and interacting with employees.

GENERAL:

• This position is a full- time position.
• This is a management/supervisory position and subject to transfer to other locations.
• ServSafe Food Certification required.