Executive Chef at Hawkers Asian Street Food

Nashville, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

0.0

Posted On

18 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Team Leadership, Food Quality Standards, Food Procurement, Inventory Management, Recipe Adherence, Plate Presentation, Staff Coaching, Food Safety, Sanitation, Health Department Audits, Staff Training, Profitability Management, OSHA Compliance, HACCP Compliance, Problem Solving

Industry

Restaurants

Description

Description Being a Hawkers Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant and kitchen team. EXPERIENCE REQUIRED: FIVE years of EXECUTIVE CHEF (exempt) kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What’s in it for you? Highly Competitive Salary + Benefits +401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as as the Senior Culinary Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The EC will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements Maintains food quality standards for the restaurant. Oversees all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Ensures that clear feedback is provided to the entire kitchen team, including staff and leadership. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Strictly follows and adheres to recipes and procedures per Jolt. Ensures that target ticket times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Conducts monthly housekeeping, food safety, sanitation, and facility reviews personally to improve restaurant standards of the kitchen team and to correct deficiencies on a timely basis. Ensures the cleanliness of the kitchen, passes Health Department audits and training staff on proper sanitation guidelines. Completes Culinary line checks, and sanitation checks daily. Train, develop, and motivate team members and leaders to meet or exceed established standards. Training and following the training guide program and team members to have a passing score to be in position. Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team member morale. Ensures adherence to food safety, sanitation, and storage practices, through proper training and supervision. To directly assist the General Manager in meeting or exceeding established sales, revenue, and profitability. Maintain safe working conditions as required by OSHA and federal, state, and local governing bodies. Ability to perform the duties and responsibilities of all positions at the restaurant is proficient in performing such duties, and through instruction and supervision, trains and develops both leaders and hourly team members. Regularly counsels, and coaches team members, and evaluates staff with formal evaluations. Executes effectively and trains other leaders as applicable to use the Daily Shift Card. Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues. Must have or be willing to obtain Food Handlers Certification following OSHA and HACCP compliance standards. 1-2 years’ experience in a like or similar position. Physical Demands: Ability to read and write in English in order to process paperwork and follow up on any actions necessary. Manual dexterity needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 50 lbs.

Responsibilities

The Executive Chef acts as the Senior Culinary Leader, responsible for upholding the company's values while achieving desired results focused on long-term profitability and staff development. This role oversees all phases of food procurement, production, and service, ensuring strict adherence to quality standards and operational efficiency.