Job Description
Job DescriptionDescription:
General Description: As Executive Chef for Sustainable Restaurant Group you work closely with the Area Operations Manager and be directly responsible for overseeing and developing the culinary program. In addition, you will monitor inventory, manage and mentor employees, report to other management, ensure quality control of food production, and adhere to all health department regulations. In short, you are responsible for overseeing the day to day operations of the BOH. You must maintain responsible financial standards and professionalism in the restaurants at all times. You are responsible for actively fostering and maintaining a workplace that is welcoming, inclusive, and equitable for all team members.
Schedule: 5 days a week and the schedule may vary. Sustainable Restaurant Group restaurants operate on a seven day per week schedule, so your consistent and reliable attendance is mandatory.
Specific Tasks: As the Executive Chef, your job will focus on the following aspects:
CULINARY LIAISON
- Operate as the direct conduit and translator of the creative vision into logistically feasible reality
- Open and consistent communication with the Area Operations Manager regarding all brand, personnel, and program development
- Integrate and collaboratively respond to financial reporting to ensure financially sustainable operations
CULINARY OPERATIONS
- Oversight of product and menu development
- Oversight in ordering all products based on par systems and inventory management to ensure sustainable Food Costs to meet financial targets
- Overseeing quality control of all food production and execution
- Ensuring all health department standards are upheld by enforcing high sanitation standards.
- Availability and ability to work all of the line stations when needed.
- Daily maintenance of BOH Systems and continually follow and tweak all BOH systems from AM Walkthrough, Temp Logs, Line Checks, Prep Lists, Order Guides, etc.
STAFFING
- Coaching and managing all culinary team members
- Assisting in the recruiting, hiring, scheduling, reviewing and terminating of BOH team members.
- Managing staff schedules and ensuring cuts are being made whenever possible. Working with all BOH management to minimize Labor Costs.
- Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise and participating in Manager Meetings to address these issues.
- Addressing all kitchen related problems and incidences in a timely and effective manner.
- Training and developing both cooks and service team members in their day to day roles.
Physical Requirements:
- Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
- Safely and effectively use all necessary tools and equipment.
- Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
- Ability to bear exposure to hot and cold environments.
Expectations:
- Demonstrate Inward and Outward Hospitality. Our mission is to use inward and outward hospitality to serve our team, our guests, and our community and as a member of the Sustainable Restaurant Group team, you demonstrate this trait at all times and know that you are always in service to others. You show yourself hospitality by showing up to work clear, healthy, and refreshed and you take care of your personal health and wellbeing because we cannot care for others if we don’t care for ourselves first.
- Contribute to the Culture of Respect. You treat others with respect at all times. You speak in a manner that is respectful of others’ personhood, and you acknowledge everyone’s agency over their time, energy, labor, and physical space. You are an active participant in building a culture that is welcoming and inclusive of people from all backgrounds and encourages your teammates to show up as their full selves.
- Authentic. You show up as your full self. You contribute the wealth of knowledge, experience, ideas, and creativity that you have developed throughout your lifetime to our team. You share your perspective with the intent of making the team stronger. You celebrate our successes and you speak up when things go wrong.
- Accountable and Responsible. You hold yourself accountable to your commitments and you help to hold others accountable to theirs.
- Solution Oriented. We work in fast-paced environments that require quick thinking and the ability to manage many things at once. When problems arise, you identify the problem and offer thoughtful, achievable, and appropriate solutions.
- Ambitious and Goal Oriented. You seek to continually push yourself by constantly learning, improving, and growing as a member of this team. You set goals for yourself and your career and you are able to receive feedback—both positive and constructive criticism—and you seek out and take advantage of educational and training opportunities in order to succeed, grow, and develop those goals.
An Ambassador of Sustainable Restaurant Group. You recognize that you are part of a community and as such, you behave in a way that is representative of that community and its values when you’re outside of it. You bring the culture of respect with you out into the world and you consistently demonstrate inward and outward hospitality even when you’re not at work. You lead by example, and you share our values and mission with others
Requirements: