Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.
Salary Range: $100k - $120k
WHAT OUR EXECUTIVE CHEFS DO:
Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees
Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards
Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery
Assign and enforce operational goals for kitchen staff
Identify, address, and document individual employee performance problems
Understand, follow, and teach food allergy procedures and special orders/dietary restrictions
Perform weekly inventory, ensuring that kitchen is well stocked
Train and develop key employees for growth, advancement, and promotion
Work with culinary team to develop and test new recipes
Assign production duties to all kitchen staff
Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets
Achieve food and labor costs
Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards
Become proficient in all stations within the kitchen
Expedite food orders from kitchen stations to dining rooms
Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines
Foster an environment of hospitality in which all team members put the guest first in every situation
Execute established food standards for overall guest satisfaction that meet or exceed company standards
WHAT YOU NEED TO BE AN EXECUTIVE CHEF:
Experience managing in high volume restaurants, with a minimum of five years preferred
Strong understanding of restaurant operations
Passion for hospitality
Demonstrated ability to lead a team
Capable of identifying problems and determining accurate solutions on each shift
Fiscally responsible and experienced in achieving food and labor costs
Love for all things food and beverage
Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
Able to speak, read, write, and understand the primary language(s) used in the workplace
Able to read and follow a recipe to standard
Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
Capable of lifting up to 50 pounds, as needed
Continuous bending, stooping, reaching, twisting, and use of hands and arms
May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy