Executive Chef

Our Mission
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with.

Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.

The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff.

Candidate must be Serv Safe certified.

• Kitchen Operations Oversight.
• Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
• Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback
• Maintain the highest level of safety, security, sanitation, and cleanliness of facility
• "Inspire, Inspect, and Inform" restaurant personnel on a daily basis
• Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
• Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
• Understand how to use basic computer applications and POS systems.
• Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
• Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.

• Develop culinary manager team to develop people and manage systems.
• Give Chef's meaningful and challenging work assignments.
• Conduct quarterly management evaluations to track improvement of fundamental skills.
• Develop hourly staff positions within the restaurant and/or hotel, conduct quarterly restaurant staff evaluations.
• Hire great talent and terminate any member of the staff on an as needed basis.
• Develop plans for continuous improvement in the restaurant's service levels.
• Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and potentially the food operations at the hotel.
• Must firmly confront poor performance while also recognizing and rewarding good performance.
• Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.
• Implement efficient and productive systems/processes in all departments (staffing levels, etc.).
• Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.

• Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).
• Accurately process and submit.
• Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.
• Control cash, credit, and other receipts by…