Executive Chef

Chef Evan Funke is a steward of Italian cooking traditions and culture. At Mother Wolf, he pays tribute to Rome’s mythological origin story of Remus, Romulus and the Lupa Capitolina. With Rome as the singular inspiration for Mother Wolf, Funke’s rich and soulful cooking is a mosaic of the ancient, pastoral and urban culinary heritage of la cucina Romana. The menu echos themes of shepherds, popes, farmers and artisans with wafer-thin wood fired pizzas, hyper-seasonal antipasti and the exceptional pastas for which Funke is renowned. Many of the Roman classics are featured - Carbonara, all’Amatriciana, alla Gricia, al Burro, Arrabiata and more.

Position Summary

The Executive Chef manages and oversees operations in the kitchen as well as the kitchen staff. This role plans the menu, liaises with suppliers, and controls the budget, and ensures the quality of kitchen operations.

Duties & Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Works closely with Partners & Chef Partners on continued menu development.
• Possesses knowledge of operational systems, which includes payroll, inventory and purchasing.
• Coaches and develops back-of-house employees by setting clear guidelines and expectations.
• Manage weekly food cost & inventories and employee payroll budgets. 
• Meet or exceed budget expectations through controlling of P&L items.
• Monitors recipe accuracy, enforcing the use of proper weights and measures.
• Ensures all food meets the highest quality standards and is served on time.
• Ensures Department of Health and company sanitation standards
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Partners with the General Manager to assist with employee hiring, training & development, scheduling of the BOH team.
• Being a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer.
• Possesses practical knowledge of the job duties of all supervised employees.

Physical Requirements

• Must be able to stand and exert well-paced mobility for extended periods. 
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Must be able to bend or lift 50 pounds or more.
• Exposure to hot kitchen elements or cleaning materials.

Skills/ Experience

• At least two (2) years’ leadership experience in a full service, moderate to high volume restaurant.
• Exceptional communication skills
• Ability to focus and multitask and work well under pressure.