Description

POSITION TITLE: Executive Chef

REPORTS TO: General Manager

WHO WE ARE: “Every team member, every day; Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each & every traveler passing through their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community. 

OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport. 

HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high-quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America.

DIVERSITY, EQUITY, & INCLUSION: We have a passion about what we do and our team members reflect that in all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

ESSENTIAL DUTIES:

• Product quality control, including presentation.
• Product inventory and ordering
• Adjust and maintain order pars as needed
• Adjust and maintain prep pars
• Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline
• Ensure consistency of recipe execution
• Waste tracking and management
• Ensure food safety and sanitation guidelines are enforced, and taught when necessary.
• Maintain cleanliness of all BOH areas and equipment
• Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality
• Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting
• Conduct regular food safety and sanitation inspections and Workplace Safety Inspections
• Manage inventory, ordering, and stocking supplies
• Coordination of repair and maintenance
• Administrative duties including manage log entries, invoice coding, and staff documentation

 QUALIFICATIONS:

• Three (3) to five (5) years as Exec Chef in a full service facility or a combination of experience and education that would provide to skills and knowledge needed for the position 
• High School graduation required
• Willing to participate in a 10-year criminal background check conducted by the FBI
• Successfully pass computerized employment testing and in-person interview

 WHAT WE OFFER: 

• Competitive Wages
• Bonus Program
• Annual Reviews
• Health Insurance Coverage
• Vacation / Sick Pay
• Holiday Bonus Pay
• Paid for / discounted parking
• Paid for / discounted meals
• Opportunities to Grow

Requirements

REQUIRED KNOWLEDGE AND ABILITY:

Management and Development of Hourly and Salaried Subordinates

• Effective and compliant recruiting, hiring, orientation, and training for new employees
• Ongoing employee training and evaluating
• Provide brief 30 day and 90 day reviews to new hourly employees. Annual reviews for all hourly employee
• Workplace Safety Training and enforcement
• Fair and consistent enforcement of rules. Effective employee documentation, discipline and termination in accordance with guidelines established by the CBA and employee handbook
• Effective communication to staff; timely, thorough, approachable, professional, honest, judicious confident and understanding (good listener)
• Daily supervision of all staff performance
• Foster and exude a spirit of positivity, team work, productivity, pride and respect – constantly building morale. Eliminate negative behaviors which are counter intuitive to this goal.

Product & Service Quality

• Have full understanding of location standards for both product and service quality
• Regularly monitor guest service. Regularly conduct live performance evals and provide constructive feedback and encouragement to staff
• Regularly interact with guests and inquire about their experience. Work to resolve and issues and prevent further occurrence
• Review, utilize and when appropriate respond to YELP reviews
• Timely and sincerely respond to all guest feedback in a manner that is professional, conveys appreciation of their feedback, works to resolve any concerns, encourages their return and expresses the standards we strive to maintain
• Regularly inspect and or sample all products for quality and consistency. Work to ensure both are up to standards
• Follow, teach, monitor and ensure food safety policies and practices
• Achieve / maintain overall positive reputation for the location. One that is consistent with goals and standards.

Financial Performance

• Achieve and maintain target costs including labor and product COG’s
• Monitor invoices for product price changes, seek to source best quality and best price
• Monitor sales trends and adjust staffing accordingly
• Maintain effective and efficient ordering, receiving, stocking procedures which ensure fresh products are always available and waste is minimized.
• Effectively manage other controllable costs like Workers Comp insurance, linen, paper products, uniforms, repair and maintenance etc.
• Review and understand P&L’s. Report on financial statements during monthly meetings. Explain oddities, suggest methods to improve, ensure all invoices have been accurately accounted for.
• Maintain excellent cash management and banking practices. 
• Review and follow up on reports from financial analyst. Including but not limited to; tip reporting, restaurant guard red flags, OT, break and time punch concerns etc. Investigate timely and make improvements when necessary. Respond to FA and DOO on these items.

Additional Administrative and Procedural Compliance

• Ctuit logs. Reading and making entries daily. Ensuring all managers and leads do the same. 
• Payroll – properly submitted by end of day the first weekday following the last day of the payroll period
• Receipts – Properly submitted to accounting 3 times monthly. Invoice coding and submission – Properly submitted weekly. Audit monthly statements to ensure there are no missed invoices
• End of month reporting – properly submit inventory, cash counts and waste totals by the 4th of every month
• Banking / cash handling – maintain accurate daily bank counts and employee “cash owed” records. Create deposits daily and investigate any discrepancies. Maintain Deposit records. Ensure “change” is available. Conduct drawer audits on employee’s. Ensure “blind drops” are utilized.
• Worker Comp procedures – timely and accurate investigation, documentation and reporting
• Guest incident and Workplace Emergencies – learn and train managers on proper procedures for workplace emergencies including guest incidents
• Regular safety & Sanitation Walkthroughs – maintain on file
• LOA procedures – advise HR anytime an employee will be absent for more than 3 days for any reason other than vacation
• Trakstar – Effectively use by taking regular notes, scoring appraisals timely and accurately, setting and evaluating goals and meeting with manager to productively discuss final appraisal
• Airport requirements – badging, report submission, comp submission, airport security rules.
• Record maintenance for: new hire training, weekly training, safety training, accidents, punch edits

Leadership / Embodiment of Company Philosophies and Vision

• Maintain consistent attendance which conforms to the mgmt. attendance policy and weekly schedule
• Understand and promote Company philosophies and visions including those which have been formalized and those expressed to you by Company Officers
• Delegate responsibilities to others in a clear and positive manner, offering support without enabling lesser performance. 
• Work to develop future leaders. Identify, mitigate and improve performance / skill weaknesses in subordinate managers. Identify, utilize and the strengths of subordinate managers
• Always demonstrates integrity. Refrains from and actively stops / prevents gossip, favoritism, horseplay, inappropriate joking, public criticism, demonstrations of anger, finger pointing.
• Takes accountability for overall operation and showcases a sense of ownership.
• Effective decision making. 

PHYSICAL REQUIREMENTS

• Standing - Regularly
• Walking - Frequently
• Sitting - Occasionally
• Stooping/Kneeling - Frequently
• Lift/Carry up to 15 lbs. - Frequently
• Lift/Carry up to 30 lbs. - Frequently
• Lift/Carry up to 50 lbs. - Occasionally
• Push/Pull up to 25 lbs. of exertion - Occasionally
• Push/Pull up to 50 lbs. of exertion - Occasionally
• Work below waist level / bending - Occasionally
• Work at waist to shoulder level - Regularly
• Work above shoulder level - Occasionally
• Turning / Twisting - Regularly
• Reaching arms beyond arms length - Occasionally
• Grasping / Holding - Regularly
• Speaking (in English) - Regularly
• Hearing (understanding English) - Regularly
• Seeing - Regularly
• Work in confined spaces - Regularly
• Exposure to extreme temperatures - Frequently
• Operate tools and/or machinery - Frequently
• Operate office equipment - Occasionally
• Use/exposure to hazardous substances - Occasionally
• Work with knives and/or sharp objects - Regularly