In search of a French trained, Michelin experienced, Executive Chef to open a brand new, extreme Farm to Table concept. French styled with a California Modern twist. The ambiance will be lively with and an open kitchen, and the most up to date cooking equipment and technology. There is so much more to talk about. Fresno is the 5th largest city in California and 33rd largest city in the Nation. We are the bread basket of the world and have the finest proteins, fruits and vegetables year round literally in our very own backyard. We're 2 hours from San Francisco, 3 hours from Los Angeles, an hour from Yosemite and 2 hours from Carmel and all our amazing costal cities. Planned opening is in late August early September. If you have a family, let us show you why it's a fantastic place to raise them here. This is an incredible opportunity to create your own menu and live an amazing life.
Requirements:
Minimum 5 years Michelin experience
Minimum 3 years of kitchen leadership
French Trained
Works well under pressure, and shares a love and passion for teaching and creating.
Our Expectations of our new chef;
Executive Chef Outline of Expectations
● Official Title-Executive Chef
Team Manager, Coach and Captain. Having the heaviest influence on the culture in the kitchen it’s important that the Executive Chef set a tone that fosters work ethic, warmth, empathy, compassion, honesty, kindness, teamwork and cleanliness.
● Unofficial Title- Facilitator
An Executive Chef must provide their staff with all the equipment, ingredients, information, time and space to execute all that is expected of them. Knowing the needs of every team member and facilitating those needs is mandatory in maintaining high expectations.
● Know how to be proficient on every station
An Executive Chef must be able to assist every team member in every position. Understanding the prep and plating for every station will instill a sense of confidence and trust in the leadership of the Chef.
● Build and manage relationships with Farmers, Purveyors and Distributors
In an effort to utilize all of the great agriculture the Central Valley has to offer, it’s crucial that the Executive Chef foster relationships with the people working the land and growing the food. This will bring the best that local farms have to offer to the guests. Sourcing the best products and ingredients will start with developing relationships with the most knowledgeable people in the community.
● Lead by Example
“Do as I say because that’s what I do.” The Executive Chef must set the best example. Working hard, smart, fast, clean, organized, systematic, moving with intention, and doing the right thing. The Executive Chef sets the expectation and every move is noticed and observed so the Executive Chef needs to know that every example will be followed, good or bad.
● Menu Development(R&D, Seasonal Awareness, Plating)
Organized approach to developing new dishes with a creative and passionate outlook. Understanding the importance of using fresh, local, and seasonal ingredients. Elevated yet easy to execute presentation of dishes.
● Lead team in Dinner Service
Coordinate team in executing a la carte and multi-course menus for busy dinner services.
● Attend Weekly Manager’s Meetings
Provide any and all feedback, good or bad. Discuss past problems so they may be eliminated in the future. Discuss future events and special guests. Provide vision and direction for possible menu items and ingredients to be used on the horizon.
● Create multi-course pre-fix fine dining menus
While being mindful of all equipment and quality of cooks available, writing out cohesive or themed tasting menus comprised of elevated yet easily executable dishes for Dinner Service.
● Understand and teach a variety of advanced cooking techniques
Having the ability, discipline, and patience to not just execute, but to teach cooks all the best ways to utilize technique and skill to meet the standard and achieve the outcome desired.
● Manage Food and Labor Costs
While pushing the limits to what’s possible in providing an excellent guest experience with the use of creative expression, it’s ultimately the responsibility of the Executive Chef to manage food and labor costs to ensure that the restaurant is profitable from a food service standpoint.
● 40+ hours per week
Committing to a minimum number of 40 hours per week will foster trust and alignment in a common vision of Bulle being the premier dining establishment for anyone living in or visiting Fresno, CA
● Public Relations
When successful, an Executive Chef will gain recognition and notoriety in a community. It’s important to be seen as a positive member of the community. Community services, charity events, and different media outlets are a few of the different ways that an Executive Chef can develop and encourage a positive image.
● Critical Decision Making
It’s important that the Executive Chef is confident and competent. Every decision the Executive Chef makes will have a chain reaction. Knowing how every decision ripples through the kitchen and moving forward in a certain direction knowing at times there’s no turning back, being decisive and taking action will be key in encouraging strong leadership.
● Professional and Presentable Appearance
The Executive Chef at Bulle must appear professional and presentable at all times. The Executive Chef’s uniform must be clean and wrinkle free. The position requires a well groomed, dignified appearance to encourage trust, competence, authority, professionalism and respect.
● Grade A Heath Rating
Cleanliness is key in running an efficient, well organized, fast paced kitchen. While flavor and presentation are immensely important, food safety is the Chef’s main priority. Maintaining an A rating will encourage the entire kitchen to move forward at a fast pace and help ensure the food is safe to eat and unlikely to cause food born illnesses.
● Human Resources
Hiring and Firing and everything in between. The Executive Chef is responsible for staffing the kitchen, hearing the issues of the staff, providing information to the staff and fostering a healthy work environment. Having a comprehensive understanding of HR rules and verbage is key in communicating with staff.
● Daily Line-Up
In an effort to keep all kitchen staff on the same page, a daily meeting will be held ensuring everyone is well informed. Things to focus on will be the night’s service, tasks that need to be done to stay ahead and any VIP’s for the week and how to prepare for their experience at Bulle.