Executive Chef

Ballyhoo Hospitality is looking for an Executive Chef.
Must have five years of experience as an Executive Chef or Chef de Cuisine with high volume.
Founded in 2018 after a combined 35 years in the business by husband-and-wife partners Ryan and Anna O’Donnell—he’s a veteran restaurateur and chef, she’s the operations director, and between them they have worked just about every restaurant position there is—Ballyhoo Hospitality champions the qualities that make a neighborhood restaurant great. The heartfelt greeting when you walk in the door, service that makes you feel cared for and a warm ambiance that encourages you to relax. Whether it’s the American-inspired cuisine at Gemini, the southern Italian favorites at Coda di Volpe, or the neighborhood Mexican cantina that is Old Pueblo, Ballyhoo restaurants offer thoughtful, inspired food and drinks that satisfy in memorable ways again and again. We don’t have customers at Ballyhoo Hospitality restaurants, we have guests. Welcome to our home.

We offer great benefits:

• 5 day workweek, 2 Days off in a row
• 15 days PTO/Sick Pay
• 401(k) with generous employer match
• Health, Dental and Vision Insurance
• R/D Allowances

The Executive Chef will operate the restaurant kitchen on a daily basis with professionalism, respect, efficiency, knowledge, friendliness, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.

DUTIES & RESPONSIBILITIES:

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Develop and cultivate an environment of positivity and continuous improvement in all aspects of the operation.
• Continually strive to develop your staff in all areas of managerial and professional development. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment.
• Successful demonstration of this will be evident by employee satisfaction and retention of those under your supervision.
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Assume 100% responsibility for the quality of products served.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform inventory and purchasing responsibilities on a daily basis.
• Maintain proper pricing guides, order sheets, inventory sheets, and invoice software
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of food education.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and together with the Human Resources Director administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Know and comply consistently with kitchen rules, policies and procedures.
• Assist in creating a dynamic menu for the restaurant that evolves and changes on a seasonal basis.
• Supervise the kitchen during prep and service periods.
• Expedite efficient and timely service standards for sit down and take away programs.
• Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives.

QUALIFICATIONS:

• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• A minimum of 6 years experience in kitchen preparation and cooking in an upscale dining restaurant.
• At least 5 years in an Executive Chef or Chef de Cuisine role.
• Must be impeccably groomed, maintain good hygiene, good posture and have required uniform and tools.
• Must display the IMAGE set forth by the owner and restaurant philosophy.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.