executive chef
Description:
The Executive Chef oversees the entire Back of House operations of the company, including five kitchens and a staff of over 50 to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties and Responsibilities:
To control the food cost as well as the overall operational costs without lowering product quality
To oversee the food operation in all restaurants as well as in the prep-kitchen
To ensure a smooth and efficient service during meal hours through communicating with the Restaurant Managers
To follow up on the maintenance and repair required in the kitchens to ensure that all equipment works properly
Maintaining an ongoing training and coaching program for all kitchen staff
Prepare the schedules for the kitchen staff making sure to limit cost for overtime in order to keep the labor cost at a minimum
Making sure the kitchen staff knows and follows the company’s established health and sanitation program
Communicating problems and ideas to the Restaurant Manager
Other responsibilities, as assigned, but not limited to the above
Job Requirements:
Minimum 5 years of experience working as a Chef in a full service restaurant
Able to manage a high volume kitchen operation
Able to work a split shift
Able to work nights, weekends and holidays, and variable schedule, per the needs of the company
Ability to lift 50 lbs. and to stand on your feet for 8 hours a day
Apply in Person
Bubali #120
Monday - Friday between 1:30 and 4:30
tel. 587-9062