Job Description
- The Executive Chef assists in preparing an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls, and labor management.
- This is a very hands-on working chef position, not an office role. Execution of daily operations is the first priority.
- She / He will coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin.
- The Executive Chef is also responsible for the hiring of all kitchen staff and their training/development through education and creative instruction. By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the Executive Chef and his culinary team are expected to deliver a memorable dining experience for all Members and guests.
- The Executive Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation.
- This position oversees all culinary operations including al a carte, member events, and banquets. Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success.
- Again, this is a hands-on working chef role, not an official position. Office work is very streamlined and a small part of daily operations.
- A strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture.
- Minimum of Two years experience as an Executive Chef or Five years experience as a Sous Chef.
- Has successfully led dynamic and high-volume culinary operations with multiple dining outlets.
- Possesses characteristics that command a presence in the dining room.
- Proven track record of team management, organizational, and coaching skills within the heart of the House.
- Solid understanding of a la carte and banquet revenue generation.
- Has successfully led dynamic and high-volume culinary operations with multiple dining outlets.
- Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
- Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations.
- Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff.
- Has a solid reputation as a high-quality chef, mentor, teacher, operator, and “game-changer.”
- Organizes, prioritizes, delegates, and follows through with assignments.
- Motivates and maintains a cohesive team while managing and directing their performance.
- Promotes positive work relationships with other departments.
- Manages change effectively.
- Has strong presentation skills.
- Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses.
- Experience with purchasing and inventory systems.
- Creative menu development skills.
- Strong technical literacy, including Microsoft word and excel, payroll management, and point of sale systems.
- Superior client service skills and the ability to maintain poise under pressure.
- Bilingual (English – Spanish) communication ability a positive.
Please submit your cover letter and resume and let's discuss the opportunity of working together.