What are the responsibilities and job description for the Executive Chef Manager position at The David Burke Group?
David Burke Hospitality Management: SEEKING EXECUTIVE CHEF MANAGER
for Celebrity Chef David Burke. This is a position for a leader in the kitchen and FOH. Work with the FOH Manager to become a team to thrive!
www.davidburketavern.com
ESSENTIAL RESPONSIBILITIES & TASKS:
- Supervises and coordinates all culinary and related processes in the restaurant
- Supports the Chef Restaurateur in developing, specifying and pricing the core menu
- Develops new recipe ideas and daily and seasonal specials based on the latest global, regional and local trends
- Creates and documents all cooking techniques and plate presentations for kitchen management, the cooking brigade, restaurant management and servers
- Estimates food consumption based on volume forecasts; monitors the food inventory; and approves daily order lists prepared by the Executive Sous Chef based on the availability of the freshest and most local, preferably organic, products
- Recruits, interviews, selects, on-boards, trains, schedules, supervises, motivates and leads the kitchen staff
- Ensures that the kitchen is immaculately clean and compliant with all regulatory requirements for food handling, sanitation, employment law and safety
- Sets and achieves world-class levels of exceptional and stylish cuisine within the confines of the established culinary style
- Participates in planning seasonal and private events and culinary demonstrations
- Achieves food, labor and cost controls that are established by senior management and in line with industry standards
Experience
- At least 10 years of progressive experience in food preparation
- Previous roles as a Chef de Cuisine and/or Executive Chef required.
- At least 5 years of supervisory experience over at least 15 employees
- Three years of leadership in an executive role; opening and/or change management experience desirable
- Highly diverse experience in all stations and positions in a kitchen including hot foods, cold foods, desserts, pastry and baking, and varied cooking techniques
- An in-depth knowledge of the various processes for menu design, development and pricing; food sourcing, procurement and handling; and food and labor cost control
Salary : $100,000 - $110,000