Executive Chef

Kennedy Concepts' mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.The Executive Chef will specifically oversee the daily operations of the Loco Burro Back of House (BOH) kitchens, assuring that all performance goals are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. Performance includes but is not limited to guest satisfaction, maintaining and improving our standards, achieving financial objectives, and maintaining a positive work environment. Responsible for ensuring that guests receive the highest level of food quality and superior service in a clean, comfortable environment with an energetic ambiance while maximizing profit from meeting our annual budget by controlling labor costs, costs of goods sold, and operating expenses. The Chef will be responsible for coaching and mentoring their team, improving the BOH team-oriented culture, holding team members accountable for their actions and upholding the company standards.Duties & Responsibilities:BOH Staff Mentoring & SupervisionSupervise & mentor kitchen team and ensure that all culinary standards, recipes, company policies & procedures are followedConduct regular performance evaluations, provide constructive feedback and address any staffing issues or concernsOversee all BOH staff's daily duties and ensure all company standards, policies, and procedures are being metGuarantee all daily checklists, line check sheets and prep sheets are being filled out and completed 100%Display leadership through hard work, loyalty, dedication, and honesty to all team members and Kennedy ConceptsEarn & maintain the respect of other managers & team members through hard work, honesty, dedication and strong leadershipInterview and participate in the hiring of all BOH employeesCost ControlMake certain all budgeted labor costs are metEnsure all budgeted food, paper, and chemical budgeted costs are metMeet all budgeted fixed and variable operating expensesCreate and execute ideas & procedures to help the Company reduce costs while increasing qualityComplete a weekly inventory and generate the cost of goods sold for food, beverages, paper, and chemicalsComplete a monthly inventory and generate an on hand raw cost for food, beverages, paper, chemicals, firewood etc.Create and oversee portion control methods and proceduresAll portions must be executed 100% to our recipes and plate specificationsKeep food waste to a minimumBOH TrainingConfirm that all BOH employees are trained using the proper Company training materialsVerify that all training material, policies & standards are followed and maintained by each BOH team memberCheck that all BOH team members are 100% knowledgeable of all recipes, portions, presentations, cooking procedures etc.Assist with the maintenance and updating of all Company training materialsCleanlinessMaintenanceHealth ScoreEnsure the entire BOH, space, walk in coolers, walk in freezers and equipment are maintained, working properly and cleaned to the highest standardEnsure equipment monthly maintenance schedules are followedEnsure all dishes, cups, cooking utensils, small wares etc. are properly washed, sanitized and storedWork directly with the Maintenance Supervisor to ensure the BOH maintenance and repairs needs are being completed in a timely and professional mannerEnsure the BOH is kept 100% clean, sanitized and that all staff follows proper food handling procedures set by the health DepartmentPerform weekly Health Department inspection walk throughs. Document and correct all Health Department violationsEnsure all Health Department rules and codes are followed, and Health Inspection scores are equal to or greater than a 93Ensure all pest control issues are resolved immediately and hold the Pest Company accountable and to the highest standardsPurchasingWeekly shop and negotiate with suppliers and vendors to obtain your store the most competitive purchase price possibleHold Vendors accountable and give them notice of improper pricingMaintain accurate and adequate inventory levels of all food, na beverage, paper and chemicalEnsure all food purchases meet or exceed our food specs. and standardsEnsure that all purchases are properly checked in and any damaged or inferior products are rejectedHold your vendor salespeople 100% accountable for our orders and all credits are issued in a timely mannerFood StandardsEnsure the Restaurant's overall food quality meets or exceeds the Company's highest standardsResearch and develop new food recipes, ingredients, complete dishes, and plate presentationsEnsure all food recipes, ingredients, garnishes and plate presentations meet the company specs.Ensure our food is always served at its freshest stateEnsure all shelf-life specs. are followedOversee and ensure that all recipes and cooking procedures are followed 100% during prepEnsure that all line cooking procedures meet company specs.Ensure all food is delivered appropriately hot or cold to the guest and as quick as possibleOversee and ensure that all dishes are prepared 100% accurate according to the guest's orderAdministrative DutiesEnsure all the proper daily, weekly and monthly paperwork gets to the accounting department on timeEnsure all daily, weekly and monthly deadlines are being metEnsure that all the BOH invoices are properly coded and emailed to the accounting department by the end of each dayBOH Staffing & SchedulesCreate your weekly BOH work schedulesEnsure the BOH maintains proper staffing levels for all positions.Ensure you are proactive in hiring to build up our staff levels when necessary and be proactive in trimming down our staffing levels when necessary. Work directly with your GM on thisEnsure that all the schedules are accurately created to ensure proper staffing levels in all positions according to business demands.Ensure that Overtime is only given when necessary and that you and your supervisors are cutting staff in the proper orderQualificationsBilingual: Spanish is requiredEducation: Culinary degree or equivalent experience preferred.Experience: Minimum of 5-7 years in a culinary leadership role, with experience managing multiple locations preferred.Skills:Strong leadership and communication skills.Ability to train and motivate staff.Extensive knowledge of food safety standards and kitchen operations.Experience with cost control, inventory management, and budgeting.Excellent time management and organizational skills.Ability to work under pressure in a fast-paced environment.Creative mindset with a passion for food and culinary innovation.Physical Requirements:Ability to stand for long periods and work in a fast-paced environment.Ability to lift and carry up to 50 pounds.Ability to travel between locations as needed.

Created: 2025-02-21