A growing hospitality group is currently seeking an Executive Chef to lead the BOH team, an upscale homage to its Jamaican Caribbean roots.
Job Overview
The Chef oversees the daily culinary operations of the restaurant. In this role you will oversee
culinary, stewarding, purchasing and receiving. You will report directly to the Director of Operations
This essential leadership role oversees all operational and administrative functions of the back of
house on this property. The Executive Chef is responsible for consistent delivery of cuisine of the
highest quality and presentation. Additionally, the Executive Chef will be responsible for smooth
and efficient BOH operations resulting in staff retention, physical plant cleanliness, accurate
inventory management and comprehensive staff training.
Key Responsibilities
● Create a comprehensive recipe book containing each and every recipe.
● Hiring, training, coaching and leading the BOH team
● Design new recipes, plan menus and select plate presentation.
● Manage BOH operations efficiently and within the business’ fiscal and operational
guidelines
● Maintain a food cost in line with budget
● Oversee and ensure cleanliness and proper equipment maintenance in all BOH spaces
● Conduct regular staff meetings and administer counseling and discipline to staff members
as necessary. Provide acknowledgement and encouragement to employees in order
to maintain a team-oriented environment. Educate and empower each member to behave in
a similar capacity.
● Set staffing pars to meet service, operational and financial objectives
● Support others in upper management positions in meeting or exceeding budget sales and
profit goals
● Comply with and enforce local, state and federal health department standards
● Ensure a safe and secure working environment
● Approve and submit bi-weekly payroll for your department
● Oversee scheduling of all BOH spaces
● Ensure proper food ordering, receiving and storage standards are maintained
● Maintain constant knowledge of house accounts and arrivals
● Maintain vendor relationships to leverage purchasing power in order to secure the highest
quality product at the lowest pricing possible
● Ensure timely delivery of monthly inventories to the Director of Operations
● Make yourself available for any press or marketing opportunities deemed necessary by
ownership
Qualifications:
-High School diploma (bachelor’s degree preferred) and a minimum of 3-5 years of applicable
restaurant and/or hospitality management experience
-High proficiency with MS Office Suite, particularly Excel, and Micros POS
-Ability to obtain and/or maintain any government required licenses, certificates or permits
-Servsafe certification required
-Excellent communications and interpersonal skills
-Strong management, organizational, and data analysis skills
For consideration please submit a resume in PDF format.