What are the responsibilities and job description for the Executive Chef position at MARCUS SAMUELSSON RESTAURANT GROUP?
The Executive Chef will assist with pre-opening projects and upon opening will be responsible for the success of the culinary operations of the restaurant, first and foremost fostering and developing an extraordinary team culture.
The Executive Chef will be a dynamic self-starter, responsible for menu planning, financial management, execution of exemplary guest experience, and continuous training, development and accountability of the team, aimed to motivate and deliver best-in-class teamwork and hospitality. This hands-on executive management role provides a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth execution of day-to-day operations and scheduled events.
We are seeking passion, skill and commitment!
REQUIRED EXPERIENCE AND QUALIFICATIONS:
An inspiring, influential, hands-on leader who has proven skills rallying a team to achieve its highest potential and then driving it to the next level
Proven experience as an Executive Chef or similar executive role
Experience in planning and budgeting
Acute financial management skills
Knowledge of business process and functions (finance, budgeting, food cost, procurement, etc.)
Experience managing payroll and schedules
Strong analytical ability
Effective verbal and written English communication skills
Strong interpersonal skills with the ability to establish cooperative working relationships
Outstanding organizational and leadership skills
Problem-solving aptitude
Proven record of effective conflict resolution and service recovery
Excellent professional presentation
Experience with restaurant openings, hiring, training, and maintaining ongoing operational excellence
Thrives in a fast-paced, dynamic work environment with the ability to manage multiple tasks simultaneously
Comfortable with dealing with the media, public speaking, and VIP groups
Familiar with sanitation procedures, as well as standard food and beverage equipment maintenance
Flexibility to work evenings, weekends and holidays
Bachelor’s degree in a related field or an equivalent combination of education and experience
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead
Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.