Executive Chef

Description

Groot Hospitality team members must demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and guest experience.

The Executive Chef, directs and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and Responsibilities:

• Management and oversight of all boh areas
• Manage all boh costs (food, labor, r&m, casual/contract labor) based on budget and forecast
• Oversight and approval of all hiring for boh
• Menu and recipe development
• Monitor quality of food and presentation
• Prepare and submit required reports in a timely manner.
• Conduct staff performance reviews in accordance with Groot standards.
• Twice monthly tastings for corporate team on new dishes or proposed modifications to current dishes.
• Track food cost daily, weekly, & monthly
• Check food purchases for proper ordering, quality, and price structure.
• Weekly B.O.H management meetings
• Monitor and enforce par levels for all ingredients to ensure proper inventory.
• Weekly operations report for culinary sent to corporate chef.
• Training of all (direct reports) executive sous chef & sous chefs on all company platforms for purchasing, r&m, night cleaners, time management platforms, inventory system and all future system that apply to kitchen operations.
• Daily quality checks of all products, to ensure that all Groot hospitality spec are being meet as well as health standards.
• Works with outlet purchaser on all vendor and procurement challenges
• Review and approval of weekly labor.
• Monthly labor review and forecast.
• Review and approve monthly inventory.
• Conducts a weekly r&m walk through with F.O.H Manager
• Ensures restaurant and health department sanitation requirements are always maintained.
• Ensures all kitchen equipment and working areas are well maintained.
• Conducts daily kitchen walk throughs to ensure cleanliness standards.
• Establishes and follows up on short- and long-term goals for subordinates.
• Ensure that inventory is on time and accurately.
• Assist as need with off-site catered events.
• Maintain a working level of all os&e, small ware &chinaware.
• Ensuring the restaurant maintains a working level of all chinaware.

Requirements

• Computer literacy to include Excel Spreadsheet and Word experience.
• Ability to work in a team and independently.
• Ability to multi-task and meet multiple deadlines.
• Ability to successfully work in a fast-paced environment.
• Ability to maintain composure in a potentially stressful environment.
• Ability to produce recipes within corporate specifications.
• Ability to read and comprehend spreadsheets and P&L statements.
• Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets.
• Ability to demonstrate expertise in performing all positions within the kitchen.
• Working knowledge of POS system.
• A minimum of 5 years’ experience in F&B
• A minimum of 2 years’ experience in a similar role
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Good understanding of MS Office and restaurant software programs
• Teamwork-oriented with outstanding leadership abilities
• Excellent communication and interpersonal skills
• Exceptional organizational, time management, and problem-solving skills

Working Conditions

• This position will spend 90% of the time standing.
• Occasional environmental exposures to cold, heat and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able speak, read and understand English.

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. Groot Hospitality reserves the right to amend, modify, revise, remove or supplement