EXECUTIVE CHEF

POSITION SUMMARY

Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Plan, direct, and coordinate all aspects of kitchen operations and the culinary team. Work with the General Manager to ensure that the restaurant concept if followed in all menu development and execution. The Chef is responsible to perform duties of all kitchen positions, if necessary.

Essential Functions Statement(s)

Responsible for the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct any issues with inventory, systems, and staffing.

Recruit, train, schedule, review, and discipline food production employees; enforce policies and procedures.

Contribute information and analysis to strategic plans and reviews.

Create and implement production, productivity, quality, and customer-service standards.

Continuously work to improve menu quality and consistency by analyzing food production records and menu expenses, standardizing production recipes, promoting kitchen staff interest in quality improvement, and implementing changes.

Ensure that all products are consistency prepared and served according to our recipes, portioning, and serving standards.

Keep all recipes current and accurate.

Regularly review kitchen operations, including special event setups, prices, and special offers.

Meet kitchen financial objectives by estimating requirements, providing input on the annual budget, designing menus, evaluating time-saving production techniques, and training others in specialty techniques.

Manage kitchen inventory, including ordering and receiving product.

Establish and manage kitchen product pars to ensure the restaurant is always well stocked.

Ensure that all products are received in the correct unit count and condition.

Establish and maintain organization of the kitchen, walk in, dry storage, and chemical storage areas.

Utilize Hot Schedules to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Make employment and termination decisions consistent with the General Manager's approval.

Code department invoices correctly.

Be knowledgeable of all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.

Strive to master the craft of food, drink, and merrymaking, with Aloha.

Work to continuously improve your craft.

Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.

Fill in where needed to ensure guest service standards are met with efficient operations.

Oversee and approve training and development of kitchen staff. Ensure new employees are trained by certified trainers who have received 90% or above on HCR Online and are identified as such on Hot Schedul