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At CentraArchy Restaurants the Executive Chef is a leader in one of the most dynamic and diverse collections of restaurants in the country. With a proven commitment to excellence, we intend to continuously learn, grow and become a stronger organization through our leaders.
The Executive Chef works as part of the management team of the restaurant to build sales and grow the business through a commitment to details, standards and “Guest for Life” moments.
ESSENTIAL RESPONSIBILITIES:
Leadership
To create and maintain a clean, professional, and educational environment in the kitchen.
Consistently make decisions in the best interest of the guests, the employees, and the organization.
Coach and develop hourly employees to ensure you get the best results from them and to allow them opportunity to grow within the organization.
In addition, the Executive Chef is to uphold standards and provide feedback and counsel to all employees.
Build the Business
Producing food of the highest quality, executed to the recipe specification in a timely and consistent manner.
Follow all Centraarchy BOH protocols to ensure consistency, including Line Checks, Facility Walkthroughs, Tasting Notes sent to all managers and the director daily, ensure closing kitchen pictures get sent out daily, Time and Temperature Logs, HACCP Planning, and Health Department protocols, Closing Pictures, Line Check Pictures, etc. etc.
Create a safe and sanitary work environment that is compliant with all health department standards and protocols including uniform standards.
Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept.
Increase guest satisfaction through superior food quality standards.
Participate in Profit & Loss meetings and develop and execute appropriate action plans as needed.
Build the Team
Establish a system whereby all employees are thoroughly trained in issues pertaining to their position.
Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage.
Complete annual performance reviews for all BOH employees.
Drive for Results
Monitor daily labor reports and eliminate overtime
Maintain accurate employee files and proper documentation of performance.
Effectively control costs on all items to meet or exceed budgeted food cost.
Actively work to achieve the best price for products while maintaining quality standards and Centraarchy approved specifications.
Complete an accurate physical food inventory on a routine basis.
Set appropriate prep levels to ensure fresh product and effective use of hourly labor.
Possess a strong working knowledge of the systems utilized within our company
Hire, train and mentor salaried assistant managers, key employees and hourly BOH staff.
Maintain a 100% recipe adherence for the restaurant at all times.
Open communication throughout the organization.
Ability to coach and counsel employees in all situations.
Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability.
Ability to drive performance and results of a diverse culinary workforce including and not limited to actively hiring and training on a constant basis.
DAILY RESPONSIBILITIES:
Ordering including but not limited to: USFoods, Stockyard, Boars Head, Desserts, Seafood, etc.
Inventory
Hiring and Training
Onboarding
Invoicing and 365 awareness
Kitchen Cleanliness and Organization
Prep List and Quantities
Nightly Stock Counts
QUALIFIED EMPLOYEES WILL HAVE:
A minimum of 5 years of progressive culinary management experience in well rated restaurants.
Prior experience and success in running expo in a high volume kitchen.
To have the ability to develop kitchen managers and sous chefs so we can continue to grow our brand in the industry.
