In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
Reports directly to the General Manager and leads the overall operation of the culinary department. Manages daily preparation, production and execution of menu items; oversees creation and development of new menu items; recruits, hires, trains, develops, and retains culinary department employees. Leads culinary team to ensure proper culinary techniques, and executes at a high level. Collaborates with other department heads to drive sales and profitability. While leading a high-performance team, the Executive Chef plays a pivotal role in maintaining financial health and fostering a positive company culture.
This role will pay a salary of $120,000 to $125,000.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)
job expires 8/31/2024
Responsibilities
- Drives Sales
- Develop on-trend menus that appeal to the taste and preferences of clients
- Collaborate with Event Directors to create proposals that meet clients’ needs and which are revenue and profit generating
- Create opportunities for guests to ‘spend-up’ through Bolt on menu activations, luxury dishes and engaging visual displays.
- Gather and act on feedback from all areas of the company and channelizing that to delivering high quality food, service and style
Labor
- Prepares an accurate weekly labor forecast
- Tracks deltas between forecast and actual
- Has valid justifications for any labor forecast deviations while accounting for promotions, tastings, R&D, etc.
- Proactively manages food cost to budget
- Diligently maintains monthly Purchase Tracker
- Reviews Event quantifications
- Tracks Event Waste Log
- Engineers menus for high margin/ moderate labor
Menu Development
- Performs Bi-Annual menu development
- Collaborates with Event Directors to meet client needs
- Gathers and acts on feedback to continuously improve offering and processes
- Manages menu costs & alignment
- Creates & update SBS documents.
DOH & Sanitation
- Diligently enforces health code adherence
- Manages DOH walk-throughs, track progress
- Performs weekly walk-throughs to identify necessary repairs of equipment
- Actively manages Kitchen Porters
Month End
- Provides all Inventories & uploading of information.
- Runs and submit reports to leadership
- Purchasing & Procurement
- Takes the lead on 80/20 purchase data.
- Follow purchasing guidelines from leadership.
- Uphold purchase contracts for rebates.
- Human Resources
- Forward and follow HR Updates
- Maintain team status
- Hire, train & mentor Sr. Cooks & Sous Chefs
- Oversee recruitment for Kitchen Roster
- Review & update all culinary Job Descriptions
- Manage staff vacation requests & accruals
- Events
- Frequent high-profile Events
- Support correct staffing of events with Staffing Team
- Quality control of product and process
- Continue to develop the KA & Event Chef roster.
- Supervise and monitor off-site employee development and performance
Qualifications
- 5+ years’ leadership experience in off-premise/catering culinary management role
- Established track record of offering at minimum 4-star experience of food in the market
- Strong customer service orientation and skills
- Detail and results oriented
- Knowledge of successful practices and procedures of catering, food & beverage, and hospitality industry
- Effective communication, interpersonal, and leadership skills with all levels in the organization.
- Ability to negotiate, influence and sell prospective clients