Bourbon Steak Executive Chef

Scope of Position

The Bourbon Steak Executive Chef is accountable for leading, supporting and managing the culinary team. He/she will work directly with the Executive Leadership on new concepts and initiatives. The Bourbon Steak Executive Chef will maximize growth and long-term profit through development of menu items and culinary under the company standards. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. He/she is directly responsible for quality and quantity control of all food production and staffing of the entire team while taking into consideration food and payroll costs.

Bourbon Steak is a modern American steakhouse that embodies a timeless dining experience complimented by a cutting-edge beverage program. Classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse, pairing meats with an extensive wine list and cocktails, while using local farmers and purveyors to highlight the regions finest ingredients.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Minimum 6 years’ experience in culinary and quality food production, in a luxury hotel or freestanding restaurant.
• Minimum 6 years’ experience in an Executive Chef Fine Dining position, with at least 2 years on a leadership role.
• Excellent culinary skills and knowledge of food productions techniques.
• Effective at listening to, understanding, and clarifying the concerns raised by Associates and guests.
• Able to motivate and inspire team through leadership.
• Food Service certification as required by franchise.

Responsibilities

• Leads kitchen management team.
• Provides direction for all day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Provides guidance and directions to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others, leads by example.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Ensure compliance with food handling and sanitation standards.
• Develop new menus and stay up to date with current culinary trends.
• Develop, standardize, cost, and collaborate recipes throughout the various outlets.
• Provide information to executive teams, managers, and supervisors.
• Ensures associates maintain required food handling and sanitation certifications.
• Prepares and cooks foods of all types, either on a regular basis or for special requests or functions, e.g., food tastings.
• Improves service by communicating and assisting with associates to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Recruit, interview, and hire associates; conduct performance appraisals, coach, and counsel, perform progressive corrective action, motivate, develop, and train.
• Desire to teach and mentor both the Associates and culinary interns/externs.
• Ensures associates receive on-going training to understand guest expectations.
• Supervise and manage schedules for the various outlets, hold pre-shift meetings.
• Perform any other reasonable duties as required by senior management.

Education

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Skills and Abilities

• Able to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Comfortable training, directing, and supervising culinary staff.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery.
• Able to handle a multitude of tasks in an ever-changing environment.
• Able to work with and understand financial information and data, and arithmetic functions.
• Able to communicate in the English language. Second language is a plus.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Must be able to work in a fast-paced environment.
• Must be physically fit to lift, pull, and push items up to 100 pounds.
• Also requires standing/walking/reaching and bending throughout shift.