The Culinary Leadership Team is responsible for creating the right culture by leading through example. They align and support the Company Mission, Vision, Values, and Standards. The Chef's primary duty is to partner with the General Manager (GM) and a key player in the management team. Working with the GM in order to ensure the culinary team is doing whatever it can to help achieve guest counts, budgets, sales goals, and maximizing profit. The end goal of the culinary leadership team is to be a perfect partner with the hospitality and help provide support as well as, be a leader. The Culinary leadership team will assist in overseeing, planning, analyzing, coordinating, organizing, directing, forecasting, purchasing, receiving, safety sanitation, loss prevention, labor management, and staff development for their culinary team.
The Guten Foods team is all based on the 4 Pillars of Restaurant Success: Sales, People, Controls, and Standards. As a leader of the company, you are expected to do your part in helping your team achieve and uphold these 4 pillars.
§ Support, implement and achieve goals established within the management team’s strategic plans. Assist with the implementation and achievement of store goals.
§ Create a positive and productive team culture that ensures low employee turnover and sales productivity.
§ Take a leadership role in implementing plans executed through management and staff.
§ Ensure effective execution of all brand products in order to prevent QSA,
§ Continually develop your team through well thought out development plans and meaningful coaching and discussion. You will be responsible for developing bright young talent in the form of Sous Chef’s and Shift Leads
§ Resolve employee conflicts and complaints through proper mediation. Create solutions where everyone wins, whenever possible.
§ Support the new hire orientation process by conducting culture introductions, supporting admin needs, and signing off on training materials.
§ Make employment and termination decisions, and/or recommendations based on established policies and procedures.
§ Shows discretion and confidentiality when dealing with employees.
§ Communicates changes effectively while fostering company goals
§ Work with the GM and Sous Chef to ensure food cost budgets are achieved consistently.
§ Responsible for purchasing and receiving product according to established policies.
§ Responsible for controlling cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with established policies and procedures.
§ Responsible for all aspects of loss prevention including; use of company systems to track, analyze and respond to product usage, waste, and theft.
§ Responsible for consistently providing guests with fresh and high-quality products.
§ Lead by example, support, teach, promote, and execute all brand standards.
§ Monitor and ensure that all products are consistently prepared and served according to written recipes and updating Recipe Books.
§ Fulfill all required administrative duties, including forms, reports, and schedules in an organized and timely manner.
§ Responsible for inspecting and reporting all maintenance and repair issues to the general manager in a timely manner, and for assisting as needed.
§ Responsible for administering all housekeeping programs (opening, mid and closing checklists and housekeeping checklists) consistently
§ Responsible for self and hourly staff adherence to established security procedures consistently
§ Responsible for assisting, supporting and implementing directives from the Safety Committee in a timely manner
§ Ensure injuries and accidents are minimized if not eliminated through communication programs, training, management awareness, coaching, and setting expectations of management and staff.
§ Ability to comply and enforce all federal, state, county and municipal regulations that pertain to Health and Safety requirements for all employees, and guests.
Executive Chefs may be asked from time to time to be involved in special projects and or duties that improve the organization.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Valid Serve Safe Certification
Education & Experience
One to three years of experience in the food and beverage industry; and/or one to three years at a culinary manager level is preferred.
Culinary degree preferred
Ability to use computer software such as Microsoft Office, Revel, Restaurant 365, and Compeat.
§ Ability to communicate well with staff. Able to process information and respond to others in a professional manner
§ Ability to understand and analyze budgets, operating reports, and financial statements, etc.
§ Ability to solve practical problems with ambiguous information.
§ Ability to interpret a variety of instructions in written, oral, chart, or diagram form.