Executive Chef

Description

Job Summary:

Gridiron Gastropub offers upscale, casual dining that combines top-tier, locally sourced cuisine with the energy of a sports-inspired atmosphere. With a focus on locally sourced, farm-to-table ingredients, the menu is designed to offer fresh, seasonal dishes made from scratch for a unique, elevated dining experience. Whether guests are catching a game or enjoying time with family and friends, Gridiron Gastropub promises a flavorful and memorable meal. The restaurant celebrates the rich heritage of football while providing a welcoming environment for guests of all ages.

The Executive Chef at Gridiron Gastropub is responsible for using their culinary expertise and leadership abilities to manage all back of house functionality of the business. From start to finish, meals are prepared under the control and vision of the Executive Chef who is expected to deliver excellent culinary service and effectively lead the kitchen team. This position requires a positive attitude with enthusiasm for teamwork. The Executive Chef reports to the General Manager.

Essential Job Functions/Responsibilities:

- Provide superior guest service to visitors, guests, clients, vendors, and staff.

- Maintain comprehensive records.

- Develop guest relationships to ensure long-term patronage.

- Attend networking events and trade shows as required.

- Kitchen Operations Management:

o Oversee day-to-day kitchen operations, including inventory, food preparation, cooking, and plating.

o Create daily and weekly specials.

o Oversees and creates, as applicable, all recipes.

o Create special menus for catering, functions, private events.

o Before and during meals, oversee prep work and ensure that all meals leaving the kitchen are consistent in presentation and quality.

o Communicate kitchen needs to the General Manager and Executive Committee.

o Ensure all kitchen activities comply with health and safety regulations, including proper food handling, sanitation, and hygiene practices.

o Conduct regular safety inspections and address any issues promptly.

o Regularly inspect and update the kitchen’s health code standards.

o Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

o Responsible for proper equipment operation and maintenance.

- Staff Training and Development:

o Mentor, train, and supervise kitchen staff to ensure skill development and adherence to restaurant standards.

o Foster a positive and collaborative work environment.

o Act as leading liaison between kitchen staff, guests, and Executive Committee/General Manager.

o Assist during interview process, onboarding, and training new hires.

o Complete annual performance reviews for supervised staff.

o Provide continuous feedback, supervision, and coaching to supervised staff.

o Formal discipline supervised staff in conjunction with Human Resources.

o Create and maintain schedule, assignments, and attendance.

o Approve time clocks and make adjustments as needed.

o Respond in a timely manner to calls, texts, inquiries, and emails.

o Enforce uniform protocol.

- Inventory and Cost Management:

o Monitor inventory levels and coordinate with suppliers to ensure timely and cost-effective procurement of ingredients and kitchen supplies.

o Ensure proper receiving, storage, and rotation of products to comply with standards.

o Manage food costs and minimize waste.

§ Look for ways to reduce spoilage of infrequently used items.

o Review and reconcile invoices.

o Review COGS percentage and develop a plan to manage the food cost if COGS percentage exceeds the budget.

o Review financial statements, being aware of current financial status of the operations for all factors.

- Collaboration and Communication:

o Work closely with the management team to align kitchen operations with overall restaurant goals.

o Communicate effectively with front-of-house staff to ensure a seamless dining experience.

o Attend BEO meetings to ensure all functions are executed accurately.

o Ensure staff scheduling is correct and not exceeded without permission.

- Innovation and Continuous Improvement:

o Stay updated on culinary trends and incorporate new techniques and ingredients into menu offerings.

o Continuously seek ways to improve kitchen efficiency and enhance the dining experience.

o Analyze what sells and what doesn’t from POS system and develop an action plan to maximize guest satisfaction as well as financial results.

o Ongoing review of menu pricing.

- All other duties as assigned.

FULL-TIME/SALARY/EXEMPT<