The Executive Chef will have a passion for food that is demonstrated by delivering outstanding food to every guest, on every shift. Will guarantee perfection on every plate while delivering solid business results. He/She will manage all aspects of the HOH and kitchen operations including but not limited to, product ordering, receiving, storing, recipe executions, talent selection, labor scheduling, food cost, and talent selection and development.
Ensure each guest receives a plate made to recipe, with the freshest ingredients, hot and cold as needed, on every shift.
Ensures standards and procedures for product ordering, receiving, storage, production, are being used to ensure product quality.
Maximizes productivity and minimizes waste though correct production levels, employee scheduling, shift by shift management, and accurate sales projections.
Attracts and develops team members that will enhance the quality of operations in the Heart of the House, through 100% validation in all stations, while cross training and developing leaders in each position.
Promotes and maintains a secure and safe work environment by teaching and requiring all safety and security standards are followed.
Liaise with the culinary department on new initiatives, menu implementations, and problem solving when appropriate.
Responsible for inventory, product control, and food cost as measured by Crunch time and VTT.
Effective problem identifier and solver with strong delegation skills; to ensure that all standards are being met while not in the building.
Culinary degree preferred
Bachelors Degree strongly preferred
3 years previous kitchen management experience strongly preferred
Serv Safe Sanitation Certification required
Must be available to work long hours, weekends, and holidays.
Ability to think, concentrate, communicate and interact with others
Ignite Restaurant Group - 10 months ago
Ignite Restaurant Group is a portfolio of restaurant concepts fused together by a common commitment to provide guests with memorable,...