Executive Chef

The Executive Chef will  oversee all of FandB 575's culinary operations to ensure maintenance of quality standards, staff performance, and guest satisfaction. KEY RESPONSIBILITIES  Financial Establish the departmental annual operating budget in advance for approval by Regional Director of FandB Operations. Ensure that the departmental operations budget is strictly adhered to and that all costs are strictly controlled. Administration Attend meetings and briefings with other department heads as determined by the General Managers. Ensure that all departmental reports and correspondence are completed punctually and accurately. Develop food and beverage policies as needed. Submit monthly report to the Regional Director of FandB Operations detailing departments' results for the past month and departments activities in the ensuing month.   Personnel Ensure all employees report for work punctually, wearing the correct uniform at all times. Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development. Ensure that all employees have a complete understanding of and adhere to the company's employee handbook. Interview and subsequent selection of potential employees in liaison with Human Resources and the Regional Director of FandB Operations. Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement. Conduct departmental orientation programs for new employees to ensure they understand the policies and operations of the company. Ensure that all staff provides courteous and professional service at all times. Coach and counsel team to ensure they follow company policies and standards, issue formal record of employee counseling when needed.   Operational Constantly review and appraise the procedures with the department to ensure quality of service and product at all times. Monitor the staff skills within the department and plan training programs to rectify any service deficiencies. Conduct regular briefings with the department staff, ensuring good communications at all times. Ensure that overtime within the department is minimized and authorized. Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible. Ensure monthly stock take is taken for all operating equipment in all stores and outlets. Encourage good communication between the restaurant team and kitchen brigade. Liaise with Sales and Events regarding special requests for private and group functions. Ensure minimal wastage of product. Ensure that sanitation, hygiene, and safety standards are met by enforcing compliance with state laws and regulations, ensuring proper food storage and handling techniques by all staff, and enforce a high standard of personal hygiene and appearance. Ensure a safe working environment by overseeing regular maintenance of equipment, being proactive in accident prevention and diligent in eliminating safety hazards. Be flexible with your schedule and willing to work until the job is done. Develop creative menus and daily specials and supervise their implementation, ensuring all items are prepared correctly day in and out. Any other duties as directed by the management.   REQUIRED EXPERIENCE AND QUALIFICATIONS   Culinary Arts degree preferred. 5+ years experience in a head chef or managerial kitchen position. NYC Food Handler's certification Vast knowledge in culinary arts, including any new up and coming food trends. Proficient in Microsoft Office. Excellent time management and organizational skills. Proven leadership and creative abilities inside the kitchen.  

Created: 2024-10-23