Job description

Executive Chef Job Description

Reports to: Corporate Director of Operations Direct Reports: Kitchen Managers, BOH staff Dotted Line reports: Restaurant Management and Hourly Staff
Executive Chef Duties and Responsibilities:

• Works closely with franchise partners to ensure compliance with partner standards.
• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and evaluates ways of improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Reviews and maintains food cost controls.
• Determines how food should be presented, and create decorative food displays.
• Ensures compliance with food handling and sanitation standards. Must be Serv Safe Certified.
• Trains and monitors for proper handling and correct temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Company standards.
• Participates with the Director of Operations and restaurant management for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Actively coordinates with restaurant management to handle guest problems and complaints.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend management meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staffs and provides coaching and mentoring.
• Frequently review finished products for quality and presentation before the orders are sent to guest.
• Able to perform additional duties as requested by the Director of Operations, as, and when, required.
• Ensures disciplinary procedures and documentation are completed according Company Standards and Management Policy.

Job Type: Full-time

Pay: $85,000.00 - $90,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay

COVID-19 considerations:
We follow Federal CDC guidelings. Masks are currently optional

Ability to commute/relocate:

• Detroit, MI 48242: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 3 years (Required)
• Cooking: 5 years (Required)

Language:

• English (Required)

License/Certification:

• Servsafe certificate (Preferred)

Willingness to travel:

• 25% (Required)

Work Location: One location

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