Executive Chef

IT’S NOT JUST A PLACE, IT’S AN EXPERIENCE

Responsibilities:

• Works in conjunction with Director of F&B on all menus, recipes, special events and related projects.
• Drives all sanitation issues in all areas, maintaining the highest degree of cleanliness, sanitation and organization throughout all CVI kitchen facilities that meets or exceeds all health department requirements.
• Inspects the maintenance of kitchen equipment and kitchen facility and reports any damage or maintenance required to Engineering while maintaining a positive working relationship at all times with the Engineering Team.
• Works closely with the Purchasing Department to maintain proper par levels, inventory control and quality of purchased goods.
• Monitors proper receiving, storing and issuing procedures to ensure proper control and food handling practices are being followed.
• Ensures food costs do not exceed projections; makes recommendations regarding adjustments in food cost to meet projections.
• Provides training, instruction and motivational encouragement for new team members and continuing training for all staff, with regards to new recipes, new menu items, preparation, presentation and dining room service.
• Counsels, guides, trains and instructs assigned employees in the proper performance of their duties; issues disciplinary action as needed including discharge for cause.
• Recognizes outstanding culinary employees, both team and individual, when it is deserved.
• Leads by example, continually emphasizing day-to-day open communication skills and commitment to excellent food products and presentations.
• Responsible for organizing the work schedule for culinary supervisors to ensure proper coverage, maintaining and verifying time records of each supervisor.
• Conducts pre or post shift meetings in order to maximize supervision team morale and productivity, and to foster a sense of community and open communication.
• Prepares supervisor reviews, evaluations and other documentation, maintaining consistency, fairness and respect within the framework of established guidelines.
• Insures that all culinary staff maintains the highest levels of professionalism, including proper dress code (full clean uniforms, nametags, hats, scarves, aprons, etc.).
• Responsible for monitoring proper orientation of new employees, on-the-job training, and informing them of all appropriate safety and sanitation requirements.
• Evaluates and solves problems encountered such as substituting items on menus, reusing cooked foods, and reducing excess waste, pilferage and spoilage.
• Works with HR in filling all kitchen job vacancies, personally interviewing all applicants for supervisory or key positions.

Minimum Requirements:

• 10+ years of culinary experience required; specializing in CVI restaurant focus i.e. steakhouse, coffee shop, gourmet.
• Culinary background must have focus on high volume, quality cuisine as well as teambuilding, interpersonal skills and managerial skills.
• Possess ability to teach, train and motivate a diverse workforce.
• Working knowledge of computers, including Microsoft Outlook, Word and Excel.
• Ability to create, analyze and present written and financial reports.
• Must demonstrate leadership skills with a focus on coaching for success.
• Ability to communicate, both verbally and written, effectively in the English language (bilingual in Spanish helpful).
• Must have advanced knowledge of kitchen sanitation and safety standards.
• Ability to tolerate industry standard chemicals used for cleaning and sanitizing as well as high temperatures.
• Complete knowledge of weights, measures and recipe yield.
• Ability to deal with a diverse work force and have flexibility to work in an ever-changing environment.
• Ability to work independently and as a team.
• Ability to respond calmly and make rational decisions when handling guest and employee conflicts.
• Ability to maintain a positive, helpful, smiling attitude at all times.

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