Executive Chef

Key Skills

· Achieving COGS/Food Margin

· Leadership

· Delivery of Food Service

· Systems Compliance

· Delivering Company Standards

· Personnel Skills

Job Profile

· Achieves Food & Labor Margins

· Meeting and exceeding the company Food GP budget

· Ensuring all kitchen staff are trained on dish specification and how to achieve food margins

· Orders of food, stock appropriate to sales levels and not over ordering

· All sub standard food is returned with the appropriate paperwork and the supplier contacted Supplier issues to be given to exec. Committee for review

· All deliveries to be checked and signed for by Chef or manager on duty – where this is not possible a record must be placed onto the delivery note

· Prepares food for service appropriate to sales levels

· Controls waste and records / reports all wastage

· Petty cash purchases are minimum to zero

· All invoices processed weekly and accounted for

· Staff Food policy is followed with no unauthorized food leaving the kitchen

· Dishes are to the specification with no over portioning

· Keeps within budgets set for ordering

· All stock is secure and no loss of stock

· Stock rotation is followed and all store rooms / fridges and freezers are in order

· Assists in monitoring & controlling stock levels – daily, weekly and monthly ensuring there are no shortfalls

· Queries and issues relating to dishes, menus and suppliers are communicated with the executive committee

Leadership

· Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits

· Creates weekly schedule of kitchen staff to maintain proper labor as a % of revenue

· Leads by example, setting the pace and standards

· Train and develop the team to deliver food to specification and therefore exceed customer’s expectations

· Praise and recognize good performance

· Deal with poor performance through formal reprimands be sure to have a witness during disciplinary meetings

· Pro-active in problem solving

· Can work on own initiative to deal with problems and opportunities and communicates them to the Executive Committee as appropriate

· Verbal communication is key during peak business

· Communicate via team meetings, one to one meetings, training sessions, notice boards and written

· Communicate a vision of success which the team wants to be part of

· Manage the day to day food administration ensuring systems compliance

Delivery of Food Service

· Ensure all dishes are to company specification

· Ensure all company recipes and preparation requirements are met

· Ensure temperature, seasoning and flavor are to specification

· Ensures readiness for service and the pace is set for peak business levels

· Ensure all food is presented for service in a timely manner and in correct sequence

· Ensure that the storage of food meets company and statutory health and safety requirements

· Deal with any customer returned food in a timely manner

Delivers Company Standards

· Deliver the company kitchen standards as identified on Kitchen Audit

· Implement and ensure the company Health & Safety Policy are met at all times – this includes the training of all kitchen staff

· Comply & implement all Health and Safety and Food Hygiene requirements

· Ensure temperature records and food labeling are maintained and up to date

· Ensure the kitchen is clean and hygienic, making sure cleaning rotations are adhered to and records kept

· Ensure all food is served to specification

· Ensure the kitchen uniform and personal hygiene requirements are adhered to

· Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods

· Promote a positive perception of the company at all times both internally & externally

· Attend company meetings as requested

Systems Compliance

· Assist in ensuring daily, weekly and monthly administration is to company standards and meets deadlines

· Ensure no unauthorized suppliers are used when ordering

· Carry out accurate stock take on a weekly basis as requested

· Ensure no unauthorized changes are made to company paperwork and spreadsheets

· Ensure no unauthorized changes or use of computers

· Ensure monthly food audits/inventories are done timely and accurately

Personnel Skills

· Training and recruitment of kitchen team members is in line with company & statutory requirements

· Identify recruitment needs and create an action plan

· Recruit a team that meet & exceed customer service standards

· Identify training needs and deliver training to drive sales and profits

· Deal with day to day personnel queries – referring to the executive committee as appropriate

· Assist in the Performance review all kitchen staff on an ongoing basis

· Ensure only company paperwork / letters are used

· Actively take part & assist Managers and chefs in training

Job Type: Full-time

Pay: $80,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Supplemental pay types:

• Bonus opportunities
• Performance bonus

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Fine dining restaurant
• Upscale casual restaurant

Ability to Relocate:

• Reston, VA 20190: Relocate before starting work (Required)

Work Location: In person