Job Description: The Executive Chef holds various responsibilities for the oversight of kitchen operations, while maintaining a strong focus on the culinary aspect of the restaurant which includes new dish development and presentation, menu planning, and ensuring the restaurant stays ahead of the curve with current industry food trends. He/She supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws. The Executive Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate his/her team, and is an exemplary communicator.

Responsibilities:

Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution
Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant
Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas
Ensure the Sous Chef understands expectations and is upholding all systems and processes daily and when you (the Executive Chef) are not present
Communicate with the General Manager of your location to determine labor and sales forecast for upcoming weeks
Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance)
Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations
Communicate any Commissary issues/suggestions to the BFRG Commissary Manager
Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling
Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency; alter recipes for better quality and/or taste where you deem necessary
Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest
Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team
Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment

Qualifications:

Minimum two years of prior kitchen/culinary experience
Culinary training preferred; driven to expand knowledge and stay current on best practices and new trends
ServSafe certified
Willingness to work a flexible schedule that includes day, night and weekend hours
Exhibit a sense of urgency
Excited to work in a team environment and motivate others
Neat, clean and professional appearance

Benefits

Competitive Pay
Medical, Dental, Vision Insurance
Paid Vacation Time
Advancement Opportunities
Supportive Team Environment
Meal Discounts

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