Executive Chef
Charlie Palmer Steak DC - Washington, DC
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Join Celebrity Chef Charlie Palmer's Culinary Team at Charlie Palmer Steak, DC We are seeking passionate, enthusiastic, and creative culinary professionals who have a profound interest in food and wine, a strong desire to build culinary knowledge, and a drive to meet the highest standards in our profession. Offering highly competitive compensation packages, you will work alongside Chef Charlie Palmer and our experienced culinary team to assist with planning and managing of the culinary program, along with creating menus and managing daily kitchen activities. The ideal candidate has a commitment to excellence, works well in a team environment, and has a desire to learn and grow under one of the most renowned Chef's and culinary brands in the country. Responsibilities: Work under Chef Charlie Palmer and report to General Manager. Create and design innovative menus and regularly update and refine menus based on seasonal ingredients, guest feedback, and industry trends. Supervise and manage kitchen staff, including hiring, training, scheduling, and performance evaluations, always ensuring a positive and productive working environment. Oversee food preparation and cooking to ensure that dishes are prepared according to recipes and quality standards for both the restaurant/bar and all sales and catering events while maintaining quality and consistency in food presentation and taste. Manage inventory levels, order supplies, and maintain relationships with vendors, ensuring cost-effective purchasing while maintaining high-quality standards. Ensure that all health, safety, and sanitation regulations are followed and the business is in compliance while conducting regular inspections and training to maintain a clean and safe kitchen environment. Monitor and manage food and kitchen labor costs by implementing cost-saving measures without compromising quality. Manage annual budget, weekly flash reports, and monthly PandL and all relevant BOH costs. Strive to exceed guest expectations and enhance overall dining experiences, by visiting guests, tables, and sales and catering events. Address and resolve any guests complaints or concerns regarding food quality and service, and work to recover all guest complaints. Work closely with the other departments, including FOH staff and management, building operators, and the local Union to ensure seamless operations and a cohesive guest experience. Stay updated on culinary trends and techniques, and work with Chef Palmer to experiment with new recipes and presentations to keep the menu fresh, seasonal, and exciting. Preferred Qualifications: Minimum 4 - 5 years' experience in a qualified kitchen Sales and Catering experience preferred Culinary degree or equivalent experience is recommended. Additional certifications in food safety or culinary specialties are a plus. A passion for hospitality, food and beverage, and the guest experience Strong organizational and creative problem-solving skills The ability to comfortably lead a team in a busy atmosphere Creative and team oriented Must have excellent computer skills, food cost management, catering experience Fine Dining experience a plus Benefits: We offer medical, dental, and vision benefits for full time employees, as well as a 401(k) and Employee dining discount benefits.
Created: 2024-09-11