One Haus Recruiting

Job Title: Executive Chef

Reporting to: Director of Operations

Job Purpose:  The Executive Chef is responsible for leading a team of culinary professionals that deliver high-quality, great-tasting food, proper food safety and sanitation procedures, and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the menu development by presenting new dishes to the corporate team to ensure menu items are executed with excellence in the restaurant. The Executive Chef reports directly to the General Manager/Managing Partner of the location.

Expectations/Responsibilities

Systems Duties:

• Ensure the facilitation and follow up of Fusion Prep Software
• Oversee an accurate monthly inventory
• Ensure the facilitation and use of Restaurant365 software

Personnel Duties:

• Establish training procedures and guidelines and implement new procedures to strengthen quality performance
• Ensure employees are following appropriate personal hygiene procedures
• Train staff on the impact of portion control
• Develop and cultivate positive peer and vendor relationships
• Follow and ensure compliance of all policies and standards as outlined in the Employee Handbook, Service Manual, and other company-generated documents
• Any other tasks as assigned by the Chain of Command
• Support a culture of enthusiasm, teamwork, kindness, and belief in genuine hospitality

Culinary Duties:

• Prepare high-quality cuisine and supervise the culinary and support staff
• Oversee production and food preparation. Ensure mis en place is completed prior to commencement of service.
• Be proficient in every station
• Ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperature
• Maintain proper sanitation standards.  Ensure compliance with food safety and handling policies and procedures
• Institute loss prevention measures, control waste, and rotate product
• Keep up with trends and apply knowledge during menu development
• Menu development
• Meet the financial goals of the restaurant while working collaboratively with other managers

Qualifications

• Proven success as head of kitchen operations in a high-volume ($5 Million) upscale restaurant or high-end resort restaurant
• Strong passion for culinary excellence, wine knowledge, and service
• Proven ability to develop a team
• Knowledge of systems, methods, and processes that contribute to great execution
• Proven track record of running excellent kitchens, utilizing BOH Kitchen managerial systems (prep lists, training programs, etc.)
• Stable job history which demonstrates upward career progression
• Hunger for growth is a huge plus
• Experience with Restaurant365 and Fusion Prep is a plus

Physical Requirements 

• Must be able to work in Hot fast past environments
• Must be able to seize, grasp, and hold objects with hands 
• Must be able to work on your feet for at least ten hours 
• Fast paced movements are required  
• Must be able to move, pull, carry or lift at least 50 pounds 
• Occasionally kneel, bend, crouch and climb as required