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Executive Chef for busy large high-volume restaurant
$78k-104k (estimate)
Full Time
4 Days Ago
River & Fort is Hiring an Executive Chef for busy large high-volume restaurant Near Saint Augustine, FL
Job Description
Job Description
Hiring an Executive Chef position for high Volume upscale seafood/steakhouse environment. Previous experience in a chef-driven concept, from scratch kitchen preferred.
Key Accountabilities:
Menu Development
Key Accountabilities:
- Actively manage adherence to quality standards, operating. systems/procedures, and food sanitation & safety regulations/requirements.
- Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience.
- Actively develop hourly staff to support the organization's talent pipeline and drive growth.
- Impact restaurant profitability through effective financial management.
- Ensure Back of House facilities are maintained.
- Represent, support, and protect the brand.
- Assist with New Restaurant Openings as required.
Menu Development
- Assist in coordinating system updates, purchasing activities, and logistics to support new menu rollout.
- Partner with GM in coordinating new menu item line station assignments.
- Maintain new menu recipe documentation at restaurant level.
- Partner with GM in planning, organizing, and executing new menu food demonstrations and hands-on training sessions.
- Review feedback from the team to assess any challenges post-rollout and implement necessary adjustments.
- Role model and actively coach restaurant team on food quality.
- Actively monitor food execution. Continuously coach the Back of House team to ensure adherence to recipe and proper preparation and plating technique.
- Understand - at an expert level - all aspects of menu production. Continuously observe, evaluate, and correct, as necessary, all aspects of production, including recipe adherence, food quality, storage, and equipment maintenance.
- Partner with GM to continuously gather and review feedback from the team regarding quality issues or inconsistencies. Analyze problems to identify the root cause and take necessary action to rectify.
- Partner with GM in maintaining a properly trained Back of House staff to operate the restaurant effectively.
- Ensure the Back of House is properly staffed for all shifts.
- Teach and monitor daily routines in the Back of House. Provide support and direction to ensure adherence to operating systems, procedures, and standards.
- Partner with GM in managing all Back of House systems within the restaurant.
- Carry out corrective action plans, when necessary, to correct immediate issues and prevent the recurrence of problems.
- Ensure all company specifications are followed.
- Support GM in managing Back of House administrative procedures, including staff files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures.
- Maintain strict adherence to proper food safety and sanitation procedures.
- Ensure a safe work environment in the Back of the House to reduce the risk of injury and accidents. Complete incident reports promptly in the event of an injury
- Actively support security procedures in the restaurant to protect employees,
- guests, and company assets.
- Partner with GM in managing housekeeping systems and ongoing repair and maintenance programs to properly maintain the restaurant.
- Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.
- Partner with the GM to evaluate purchasing practices and usage levels of ingredients to ensure the restaurant is operating in a cost-effective manner without any compromise to quality standards.
- Monitor daily operations for improper food handling and other causes of unnecessary waste. Take action to correct.
- Impact the restaurant's P&L through sound operational and financial practices.
- Supervise and develop hourly Back of House staff. When necessary, assist employee counseling and corrective action (which may include terminations).
- When necessary, assist with employee counseling and corrective action.
- Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.).
- Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews/conversations.
- Assist in new hire training for Back of House hourly staff to ensure all required training materials, schedules, and guidelines are followed.
- Continuously evaluate hourly Back of House staff, and actively assist in the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and initiatives.
- Support a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback.
- Monitor staff morale, and partner with GM to correct breakdowns in employee satisfaction and engagement at the restaurant level.
- Develop and assist, Lead, multiple Managers FOH and BOH.
- Minimum 3-years' experience as a Back of House manager in a high-volume restaurant
- High-level organizational skills with multi-tasking capabilities
- Ability to adapt to changing priorities and manage workloads with minimum direction.
- High attention to detail and follow through.
- Dependable, reliable, and highly motivated
- Ability to communicate effectively in English.
- Able to work 10-hour plus shifts.
- Able to stand, sit or walk for extended periods of time.
- Able to grasp, lift and/or carry up to 50 lbs. as needed.
- Finger/hand dexterity to operate kitchen machinery and knives.
- Able to withstand changes in temperature, occasional smoke, steam, and heat.
- Able to work in a confined area.
- Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation.
Job Summary
JOB TYPE
Full Time
SALARY
$78k-104k (estimate)
POST DATE
06/13/2024
EXPIRATION DATE
06/30/2024
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