Executive Chef- SAA

The Role  The Executive Chef will work closely with the Culinary Director to properly execute the culinary vision of the Restaurant and food Concept by overseeing all aspects of the kitchen activities. This includes high level organizing, planning, cost controls, and leading the Sous Chef team while actively teaching and coaching current and future hourly staff.      The Executive Chef is responsible for setting the pace of the kitchens across our venue and maintaining the standards for production of food, cleanliness, organization and team member interaction.    The ideal candidate will quickly be able to adapt to the brand, values, and culture of the company, evoking passion and excitement for the process in all involved, while providing an upbeat and positive client and team experience. Because we are a small team, we all wear many hats and are happy to roll up our sleeves and lend a hand whenever needed. Can-do attitudes and respectful inclusive outlooks are greatly valued and expected of all team members.    The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.    Reports to: Culinary Director  Direct Reports:  Restaurant Culinary Team - 154 Scott   RESPONSIBILITIES:  Responsible for high level organizing, planning, cost controls   Delegating tasks to Sous Chef, and Cooks.   Coordinating with the team smoothly during all the meal preparation and services.   Planning the food menus as per the seasonal availabilities.   Working in coordination with Kitchen Staff members.   Monitoring the quality and quantity of food that is being served to the guests.   Ensuring all the food items are properly seasoned and cooked.   Organizing, planning and leading the back of house team in preparation, set up and execution of each day's services, and coordination with the Private Events Chef and their team to ensure all private events are executed to the standard   Managing the kitchen budget.   Maintaining the kitchen cleanliness and safety.   Ensuring the kitchen is well stocked.   Assisting in hiring new cooks and trainers.   Providing the new hires with necessary training sessions.   Responsible for coordinating production / preparation for any offsite events with the Private Events Chef, as well as consulting work for other projects   Resolving customer's complaints and issues in a professional manner.   Complying with food sanitation and hygiene.   Staying updated with the new trends in the food industry.     POSITION QUALIFICATIONS INCLUDE   In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment   Ability to communicate effectively with vendors, partners, guests, fellow team members, and Leaders   Ability to work cooperatively with others   Ability to accept direction and constructive criticism   Ability to complete tasks in a timely manner   Ability to effectively multitask and manage multiple projects   Ability to maintain consistent attendance and punctuality   ADDITIONAL SKILLS   Flexible self-starter with attention to detail who is able to work in a fast-paced environment and support multiple projects at once   Solid written and verbal communication skills   Team player with enthusiastic outlook and creative mind   Flexible with respect to the demands and hours needed in this role and be willing and able to work evenings and/or weekends to support the property team is a must   Must exhibit the ability to plan, prioritize and demonstrate exceptional follow-up skills"¯   Must be courteous, persuasive, client focused, professional and positive at all times   Ability to prioritize and get things done in a rapidly changing environment   Ability to be a leader with a desire to educate and empower team members and create accountability standards   Strong attention to operational and administrative detail   Willing to learn new and exciting things   PHYSICAL REQUIREMENTS:  Must be able to lift up to 50 pounds   Must be able to seize, grasp, turn and hold objects with hands   Must be able to work on your feet for at least 8 hours  Fast paced movements are required to go from one part of the club to other   Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 30 pounds regularly   Occasional environmental exposures to cold, heat, and water   Occasionally kneel, bend, crouch and climb as required     EDUCATION / TRAINING:   At least 4 years of relevant restaurant experience preferred   Considerable working knowledge of relevant food preparation   Genuine passion for cooking, restaurant hospitality and learning new skills   Highly organized, productive, and able to work meticulously in a high-intensity kitchen / work environment   Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role   Willingness to take direction from Executive Chef, embrace change and innovation, and to learn and adapt to new systems, service steps and health and cleaning procedures   Broad and flexible availability to work - AM/PM service and prep/production, nights weekends and holidays as required.    Physical requirements include: ability to handle and carry trays, smallware, equipment, or other items up to 35lbs, and to stand, walk up and down stairs, and exert well-paced mobility for extended period of time  Benefits: Health Care Plan (Medical, Dental and Vision) Paid Time Off (Vacation, Sick and Company Observed Holidays) Family Leave (Maternity, Paternity) Training and Development Team Member Referral Program - $250 for any referrals if your referral stays for 3 months, we are always looking for great candidates at fine dining places that have like-minded individuals. Please feel free to forward resumes! The base pay range for this position is a salary range of $120,000 - $160,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Created: 2024-11-07