Executive Chef

Our MissionTo build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us UniqueYou would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.Our ConceptAlliance Hospitality Group, the team behind Baltaire Steakhouse in Los Angeles and FLINT by Baltaire, is opening a new luxury Italian restaurant at the W Scottsdale Hotel. This concept will balance Italian traditions with culinary innovation; featuring house made pastas, carefully curated ingredients, and world-class wines. This restaurant will house hospitality professionals with an unwavering desire to deliver exceptional service.Description & Necessary QualificationsThe Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holidaynightweekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified.Duties & ResponsibilitiesKitchen Operations Oversight.Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engagedProvide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous serviceUnderstand the market and surrounding areas (i.e. restaurants, businesses, hotels)Regularly measure and evaluate service through company service audits, and leveraging guestemployee feedbackMaintain the highest level of safety, security, sanitation, and cleanliness of facility"Inspire, Inspect, and Inform" restaurant personnel on a daily basisFollow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and openingclosing procedures.Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOHBOH staff.Understand how to use basic computer applications and POS systems.Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.General ManagementDevelop hourly team. Maintain and manage systems.Give Chef's meaningful and challenging work assignments.Conduct quarterly management evaluations to track improvement of fundamental skills.Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.Hire great talent and terminate any member of the staff on an as needed basis.Participate in the restaurant's PR, Marketing, and Sales Building effortstactics for both the restaurant and the food operations at the W Hotel.Must firmly confront poor performance while also recognizing and rewarding good performance.Maintain good rapport with vendors and have the capacity to work with multiple owner wants and still a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.Implement efficient and productive systemsprocesses in all departments (staffing levels, etc.).Must be compliant with all Arizona State laborhiring laws, Department of Health standards, and OSHA standards.Financial and P&L AdherenceBuild a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).Accurately process and submit.Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets.Approvetrack all spending and prepare any necessary paperwork in a prompt and organized fashion.Seek better efficiency and productivity.Safety ComplianceMust have thorough understanding of Arizona labor and hiring laws.Must follow in-house safety program and conduct monthly in-house health inspections.Must adhere to corporate kitchen cleanliness standards, orderingreceiving standards, and shelf life mit to source locally when possible and cultivate diversity in the kitchen.Ideal Candidate Will Have:Minimum of 2+ years of Chef experience within a high-volume fine dining restaurant andor hotel environment.Minimum of 8+ years cooking experienceServeSafe CertifiedAbility to work on your feet for extended hours.Strong organizational and time management skills with a particular attention to detail.Strong knife skills.Creativity and idea generator and executer.Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays.Strong food and beverage knowledge.Strong organizational and time management skills with a particular attention to detail.Physical RequirementsThe physical requirements listed below are examples of those of the Executive Chef may need to perform in order to carry out essential job functions: Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.Ability to work in hot and cold environments.This type of work involves a combination of sitting, walking, and standing for periods of time.Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.We Offer:$110-$120K Annual Salary + 20% Quarterly Bonus401K Retirement SavingsMedicalDentalVision InsuranceFree meal per shiftGrowth & Development opportunities

Created: 2024-11-24