- Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards
- Determine purchasing specifications and budgetary allotments for all menu items
- Lead and cook by example and provide guidance to your team (Sous Chefs, line cooks)
- Ensure kitchen operations can run smoothly and efficiently in your absence
- Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
- Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success
- Maintain complete knowledge of and compliance with all company policies/service procedures/standards
- Have a working knowledge of company invoice tracking, labour tracking, schedule preparation, food cost management, labour cost management, inventory control and hiring/counselling/termination policies
Job Requirements
- Strong knowledge of various Cuisine
- Hold 5 years experience as an Executive Chef in a restaurant with a similar style of dining, capacity and volume
- Strong financial and computer skills; has experience working with and an understanding of Profit & Loss and budgeting
- Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue’s concept
- Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed
- Proven ability to direct staff clear and concisely while positively influencing employee behavior and performance
- Maintains openness and willingness to learn new techniques and improve abilities
- Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards
- Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery)
- Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed
