Executive Chef

Overview

This position requires a skilled culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance while enjoying a friendly and enjoyable work environment.

The Kitchen Manager is responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation, and cleanliness. One must be willing to collaborate and train others in a solid team environment alongside the Kitchen Manager.

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, sauté and expediter.
• At least 2 years' experience in a lead chef role.
• Must be Serv Safe certified.
• Must be able to communicate clearly with managers, kitchen, banquet, and FOH staff and guests.
• Work a minimum of 50 hours per week.
• Experience in managing a team, while identifying and developing employees for future leadership roles.
• Some experience in facilitating and effectively executing training of kitchen staff.
• Understanding of managing inventory, costs of goods, and overall control of financials.
• Ability to work days, evenings, weekends, and holidays.

• Highly motivated and with high integrity.
• Leadership, creativity, and financial management skills.
• Be able to prioritize, manage time, and multi-task.
• Strong problem-solving capabilities.
• Self-motivated and mature.
• Strong communication and organizational skills.
• Attention to detail.
• Strong ability to work in a diverse team environment.
• Ability to work in a fast paced constantly changing environment.
• Ability to think on your feet.

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation.
• Manage in establishing portion sizes and prepare standard recipe cards for any menu items and specials.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Check and maintain proper food holding and refrigeration temperature control points.
• Comply with nutrition and sanitation regulations.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen at all times.
• Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs.
• Develop outside catering menu options.
• Create and execute menus for Vintner's Table Events including ordering, pre-plating, and execution day of.
• Establish and standardize presentation techniques and quality standards.

• Coach, teach, develop, and inspire the culinary team to provide unforgettable food experiences.
• Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen employees.
• Be knowledgeable of restaurant policies to report to the General Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils, cleanliness, and sanitation practices.
• Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials.
• Provides schedules to staffing two weeks in advance.
• Promote a fun and positive family-style work environment.

• Prepare all required paperwork, including forms, and P&L reports in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product…