Executive Chef at Brickstone Brewhouse Tavern

Raynham, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

85000.0

Posted On

13 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cost Control, Food Quality Management, Speed of Service, Team Leadership, Training And Development, Sanitation, Inventory Management, Purchasing, Menu Engineering, Financial Analysis, Staff Scheduling, Problem Solving, Communication, Initiative, Supervision, Forecasting

Industry

Food & Beverages

Description

Description FLSA Status: Exempt Department: Food and Beverage Kitchen Reports to: Chef De Cuisine & General Manager Purpose: The Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. The Chef works as part of the management team of the restaurant to build sales and grow the business and is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged. The Chef is expected to work an average of 50–55 hours per week. Essential Duties: -Creating and maintaining an upbeat, productive, and educational environment. - Projecting a positive attitude. - Showing respect for all employees and actively cultivating an inclusive environment build upon mutual respect, civility, and positivity. - Providing ongoing training and constant improvement of product and workplace (i.e., safety, sanitation and systems). - Setting the pace and tone of the kitchen and overall restaurant through attitude, initiative and drive. - Providing feedback and direction to BOH employees, to continue ongoing development. -Helping to develop a cohesive team and leading them to work toward the common goals of the restaurant. - Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation. - Working closely with the General manager to create a team atmosphere among the entire staff that is both a positive and professional work environment. - Leading by example, taking an active role in cooking and supervising the line during dinner service. - Participate in mini meetings with FOH management on a regular basis to ensure clear line of communication and upkeep of company goals. - Establishing clear communications along all lines within the business. Building the Business and Guest Base - Aggressively working to build food sales by operating the kitchen with a guest-satisfaction mentality. - Making decisions based on what is best for the guest. - Solving problems so that each guest will want to return. -Working with the GM and front of house manager to train staff on product knowledge. Quality of Operations -The Chef is responsible for ensuring that the restaurant is operating at or above company standards. The -Chef must pay attention to detail in all areas of the operation, including food quality and consistency, training and development, security, safety, sanitation, and physical structure. Specifically: - Ensuring strict adherence to standards for food quality. - Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept. - Ensuring all Health Department regulations are always enforced. Cost Management and Profitability The Chef is responsible for generating strong financial performance for the health of the restaurant and the company. They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed budgeted financial goals. Specifically: - Working proactively with the General Manager to maximize sales and optimize profits through the management of food and labor costs. - Food COGS goal of 28% or less. - Total Kitchen Labor goal of 11% - Analyzing weekly costs to ensure proactive management of controllable costs. - Assuming full responsibility for: - Monitoring daily BOH labor reports and minimizing overtime. - Providing a monthly physical inventory - Maintaining the valuations on your inventory using invoices from vendor - Purchasing and Receiving - Monitoring local vendors accordingly. - Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives. - Proper receiving, rotation, storage, and handling of all food products. Production - Taking a hands-on approach and being directly involved in daily production. - Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of labor, including: - Daily prep counts. - Weekly prep totals and weekly prep plans. - Regular review of Product Mix (P-Mix) information. Personnel The Chef is responsible for overseeing all aspects of kitchen staffing and is responsible for the hiring and scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations. Specifically: - Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs. - Keeping the GM informed of all staffing needs. - Ensuring thorough and complete training of all employees, including kitchen operations, knife safety, proper handling of product, use of chemicals, use of equipment, etc. - Minimizing employee turnover. - Providing coaching, mentoring and development to all employees as this is critical for the success of the restaurant and the company. - Mentoring, coaching and developing Sous Chef Donald Readington to be an extension of yourself. Sous development should include; menu engineering, systems development, training systems, vendor negotiations and kitchen management. - Providing consistent and frequent feedback to Sous Chef(s) and staff. - Teaching and coaching staff daily. - Holding BOH meetings to review specials, menu items and discuss kitchen issues. - Attending FOH Pre-Meals to review specials, menu items and discuss kitchen issues. - Producing an accurate forecast Administration - Overseeing the creation and implementation of all menus. - Ensure all menu changes are rolled out according to The Terrace Rooftop Dining procedures - Ensuring that performance reviews of all BOH employees are completed annually Facility and Equipment The Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically: - Providing a daily walk through of the kitchen to determine areas needing attention or repair. - Maintaining a running punch list of “need to have” as well as “nice to have” items which are handled in a timely fashion as appropriate. - Planning necessary upgrades in a timely, well thought out way. - Calling appropriate repair companies - Keeping The Terrace Leadership informed of all necessary repairs and logging repairs and Maintenance. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Responsibilities

The Executive Chef is responsible for the cost-effective operation of a clean and safe kitchen, ensuring food quality and speed of service standards are met or exceeded while operating a profitable restaurant. This involves leading the back-of-house team, fostering a positive and educational environment, managing costs, and continually improving service and product quality.