Executive Chef - NYC

Position Purpose: the Executive Chef oversees the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control.

• Responsible for kitchen logistics (scheduling, payroll, menu descriptions)
• Responsible for all staff food training and generation of the necessary training materials (scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, quizzing FOH staff on food descriptions, etc.)
• Ensure teamwork and proper communication with the front of house staff – you set the kitchen culture.
• Build a culture of collaboration and problem solving amongst the management team.
• Manage and track all maintenance or pest control related issues.

• Be present or schedule the presence of sous chefs directly in the kitchen during the service of all meal periods: breakfast, lunch, afternoon tea, dinner.
• Communicate last minute menu changes, 86 items efficiently to front of the house team.
• Communicate all food-related issues to the appropriate to front of the house team.
• Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team)
• Set the standards for safe work habits and DOH compliance:
  • Full understanding of all Kitchen’s two-minute drill.
  • Preparing entire kitchen staff for a DOH visit and then manage the staff while they are here.
  • Ability to walk inspectors through during a visit.
  • Creating actionable plan to address all issues and coach staff on problem areas.
• Ensure flow of kitchen is paced, jumping in for coverage when necessary otherwise overseeing service.

• Continually review and manage performance of all culinary staff (monitor all cooks and their work, coach when improvements are needed, alert upper management if there are problems, etc.)
• Understand, follow and direct others in current safety procedures.
• Follow disciplinary protocol when standards are not met.
• Lead by example. Mentor and groom staff. Hold all team members to the same standards.
• Ensuring all staff follows opening and closing procedures of their stations.
• Periodically spot check all stations for DOH related issues
• Ensure all stations are properly fitted with functioning equipment and tools, ordering new equipment as needed for service and to budget goals.

• Maintain the quality and the presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites including social media, etc.
• Assist in and do preparation of the dishes while training others to achieve consistency.
• Continually create new offerings (specials and seasonal menu changes)

Financial

• Follow company procedures to ensure proper and accurate food ordering.
• Maintain proper inventory of food items – make sure we don’t run out, make sure food produce is always fresh, etc.
• Keep the food cost and labor cost aligned to given goals.
• Maintain communication with FOH management regarding the china inventory needed for execution of all the menus.
• Communicate with Purchasing Department to make sure we continually update systems such as food costing, inventory and purchasing with product pricing to reflect market values.
• Responsible for continued food sales growth.
• Keep the labor cost aligned to given goals.
• Stay up to date on labor forecasting to ensure payroll remains in line with goals.
• Make cuts when necessary, manage daily breaks and enforce break policy, and follow vacation procedures and tracking of all staff.
• Responsible for working within the given budget and adhering to established financial targets:
  • Manage BOH labor by overseeing scheduling.
  • Build the ‘Ideal Schedule’ with Exec. Sous chefs to meet labor budgets.
  • Monitor progress and goals through meetings and reviews.
  • Develop food inventory SOPs and monitor weekly.

Administrative

• Propose menu changes hand in hand with costing and tasting to Director of operations and Ownership.
• Create and follow procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.)
• Keep all culinary and back of the house documentation up to date including, but not limited to:
  • Job Duties and Opening/Closing Checklists
  • Food Operations Manual/ Recipe Book
  • Personnel Forms – such as new hire paperwork, termination form, etc. (please ask managers for instructions if needed)
• Communicate and work closely with PR team to highlight the food offerings and to respond to media inquiries.
• Attend all meetings requested by Director of Operations and Ownership
• Check company OUTLOOK for all incoming email communication.
• Participate in Avero reporting / Remain up to date with daily reports.
• Ensure compliance with all health department rules and regulations to pass the inspections.

Self-Development

It is understood that as the Chef you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities.

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness.
• Time management and ability to work under pressure to manage high volume of production.
• Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Active listening, learning skills, reading, and speaking comprehension skills.
• Ability to lift up to 30lbs.

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.