Executive Chef - Gjelina NY

Executive Chef - Gjelina Ny

Annual Salary Range: $100,000.00 - $120,000.00

Position Summary: The Executive Chef is responsible for the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also, supervise all kitchen areas to ensure consistent, high-quality products.

General Attributes:

• To maintain product quality above all else, putting customer satisfaction over profit.
• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both your managers and your colleagues.
• To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance.
• To be flexible, responding quickly and positively to changing environments.
• To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

Essential Duties And Responsibilities (Other duties may be assigned):

• Kitchen management and reporting on all restaurants as specified by senior management.
• Plan regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards.
• Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders.
• Ensure each dish that goes out of the department kitchen is of the highest standard and quality.
• Create, innovate, and introduce new menus. Create menu descriptions as new dishes go on, creating not only a recipe book but a menu book / food bible that evolves over time. Keep old recipes and dishes in an archive, don't delete them.
• Standardize recipes and initiate and sustain research.
• Maintain kitchen specifications, cooking procedure sheets, and all build-up and spreadsheets.
• Develop all necessary manuals in liaison with the operations team.
• Responsible for vendor development, equipment sourcing, and raw materials finalization.
• Augment production capacity when required and maintain quality controls consistently.
• Work always liaises with the purchasing department and assists them in properly maintaining ingredients and product lists.
• Organize staff, allocate resources, execute controls, systemize daily functioning, and maintain efficient MIS in the kitchen's operations.
• Prioritize F&B controls, ensure top quality and hygiene both for products and equipment, and maintain food costs at a minimum.
• Assist management in the development of new concepts.
• Developing new recipes for seasonal menus.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relation to the location.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guests' view.
• Ensure that all food preparation equipment is being used safely and correctly and cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department's overall operational budgets are strictly adhered too.
• Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas whilst adhering to operational deadlines.
• Ensure that meetings are well-planned, and results orientated.
• Be aware of new items which are introduced onto the market, and keep up with the latest product trends.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members when needed.
• Preparing all food items as directed in a sanitary and timely manner.
• Establishing and maintaining recipes, portion controls, and presentation specifications.
• Understanding and knowledge to properly use and maintain all equipment in the station.
• Ordering all related products.
• Sourcing/tracing all ingredients used.
• Quality assurance of product and communication when necessary.
• Communicating all necessary repairs to equipment.
• Plan, schedule, manage, lead and direct department operations.
• Coach and lead Sous and kitchen team to ensure execution of The Company standards and procedures.
• Lead the implementation of company/department initiatives by developing action plans and directly motivating and instructing the team on the implementation plans.
• Consistently monitor and manage department staffing levels.
• Consistently review department operations to identify any problems, concerns, and opportunities for improvement.
• Develop and implement a positive learning environment and supportive training culture.
• Analyze relevant reports to identify and address trends and issues in department performance.
• Plan and control daily labor schedule and payroll processing.
• Weekly scheduling adjusted according to forecasts to control labor costs.
• Purchase according to weekly budget and forecast to maintain target food cost.
• Must understand and effectively manage all aspects of food, labor, and operational costs, including payroll, purchasing, menu costing, and inventory.
• Responsible for guiding the kitchen to meet its financial goals.
• Train your receivers, then monitor receiving.
• Guide and develop the sous chef(s) in their leadership capacities.
• Develop SOPs to create effective levels of quality and efficiency.
• Communicate effectively with peers, management, line, and FOH employees.
• Conduct and attend meetings, including daily line-up with service and culinary, chef's meetings, weekly staff meetings, and monthly department meetings.
• Assist with staff evaluations (training, 90-day, annual). Establish written development and performance goals for all team members and monitor progress.
• Hire kitchen supervisors and line-level staff. Ensure that hiring/disciplinary/separation standards follow company guidelines.
• Lead and supervise the department to ensure compliance with The Company policies.
• Supervise ServSafeTM practices with regard to personal cleanliness and food handling.
• Creation, implementation, and coordination of opening and closing procedures.
• Maintain all sanitation (and any HACCP documentation, if applicable, in accordance with state laws)
• Ensure that all staff have current food handler's cards and keep them on file.
• Keep your health and safety PIC certificate current. Act as PIC (Person in Charge) for health inspections.
• Maintain superior cleanness through the kitchen and any food storage areas.
• Follow and adhere to the code of conduct.
• Ensure compliance with all labor laws, policies, and procedures and address any violations immediately (directly or through management staff).
• Occasionally, prepare food for photoshoots, media, and promotion.
• Respond to texts and emails at least twice a day on workdays and reply as needed. On days off, screen incoming messages for emergencies to delegate or refer to as needed. Prioritize appropriately.
• Create special menus for some holidays, private bookings, and events.
• May be asked to participate in charitable and philanthropic efforts.
• Utilize human resources to ensure proper channels, handling, conflict resolution, and risk management.
• Perform other duties and responsibilities as required or requested by management.

Supervisory Responsibilities: Oversees Kitchen Employees in the location(s) and is responsible for the department's overall direction, coordination, and evaluation. The position leads and supervises sous chefs, Kitchen Managers, and leads. Supervisory responsibilities include interviewing, hiring, and training employees; planning,