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

• Kitchen Operations

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