Description

SUMMARY

Direct and oversee all food and culinary operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

SPECIFIC RESPONSIBILITIES:

• Supervise, set goals and objectives, and provide follow-up for all Food Service and Kitchen Operations in partnership with the Director of Operations.
• Develop and innovate menus that align with brand and culture.
• Stay up to date on all industry trends to integrate new culinary techniques and ingredients.
• Ensure consistent food quality and adherence to company standards and the Fat Family Motto of Good Food across all locations.
• Conduct regular restaurant visits and inspections to maintain excellent food preparation and presentation.
• Responsible for hiring and training all BOH staff for all restaurant entities.
• Meet on-site and coach culinary teams on proper recipe adherence.
• Meet on-site and coach and BOH teams on proper safety/sanitation requirements either up to or at HACCP standards.
• Provide training and guidance to culinary and BOH teams, ensuring they are well versed in company standards and procedures and knowledge of the Fat Family Motto of Good Food.
• Foster a culture of continuous learning and development within the culinary and BOH teams.
• Manage relationships with all suppliers and vendors.
• Negotiate contracts and ensure timely delivery of high-quality ingredients.
• Identify opportunities for cost savings without compromising high quality.
• Work closely with the accounting department and Director of Restaurant Operations to manage food costs and budgets effectively.
• Collaborate with marketing and operations to align culinary strategies with overall company objectives.
• Plan and execute culinary events, promotions, or rollouts in collaboration with marketing.
• Plan and execute Chef training and bi-annual meetings to review systems compliance and promote menu innovation.
• Responsible for menu creation and Asian food products and equipment purchasing, monthly inventory, established and standardized menu recipes and monitor the food cost weekly.
• Stay up to date on all compliance related to health and safety regulations.
• Identify, implement, and oversee the implementation of current and any new food safety protocols.
• Analyze guest feedback related to culinary and kitchen operations.
• Work with the Director of Restaurant Operations and Marketing to follow-up on guest feedback to ensure high guest satisfaction.
• Work with and coordinate with Events planning for any high-end events.
• Communicate and work with Human Resources and the Director of Operations on any work-related employee issues in a timely manner.

Qualifications

REQUIREMENTS:

• Minimum 5 years of Asian/Chinese cuisine and wok cooking experience in a full-service, fine dining restaurant.
• Some experience working within a Chinese restaurant or similar.
• Proficient in the use of Microsoft Word, Excel, PowerPoint, MS Project, Internet, and E-Mail.
• Proficient in business writing, grammar, and proof reading.
• Ability to work autonomously and prioritize daily tasks.
• Ability to understand and comprehend recipes and food cost metrics.
• Excellent attention to detail, follow through, organization and communication skills.
• Regular travel is required for this position between restaurant locations.
• Ability to speak or understand the Chinese language (Cantonese or Mandarin) would be very helpful.

EDUCATION AND/OR EXPERIENCE:

Ten to fifteen years related experience as a multi-unit culinary leader, or equivalent combination of education and experience.

BUSINESS/COMMUNICATION SKILLS:

• Ability to read, effectively analyze, and interpret general business periodicals, professional journals, technical procedures, or government regulations.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to communicate with employees who represent a wide variety of cultures and languages.

DOCUMENTATION SKILLS:

• Clear documentation of employee training, reviews, wage changes, disciplinary actions, communications, safety, incidents, and accidents for Human Resources.
• Clear documentation of all recipes, menus, and changes.

MATHEMATICAL SKILLS:

Ability to do basic math and apply such concepts as fractions, percentages, ratios, and proportions to practical solutions.

REASONING ABILITY:

• Ability to solve practical problems and deal with a variety of concrete variables.
• Ability to interpret a variety of instructions furnished in written, oral, diagram and schedule form.