Executive Chef at Circa 1875

Job Summary:
Responsible for supporting the Executive Chef in all culinary functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portioning, cost control, employee safety, food safety, sanitation, and cleanliness. Support, train, and manage all Sous Chefs in accordance with company policies.

• Promote, work, and act in a manner consistent with the mission of Vic’s River Grill: “Great food, great service, and great production by associates imbued with pride and enthusiasm.”
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Instruct sous chefs, cooks, or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and help facilitate the presentation of all food in conjunction with the executive chef.
• Plan, direct, or supervise the food preparation and cooking activities.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types on a regular basis and for special guests or functions.
• Meet with sales representatives to negotiate prices or order supplies
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate and per company policy.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Provide orientation of company and department rules, policies, and procedures to new kitchen employees.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
• Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients as well as the likely number of guests.
• Demonstrate new cooking techniques or equipment to staff.
• Supervise and train hourly staff to ensure policy and procedures are implemented and followed.
• Store, label, and date food items according to policy; maintain established food rotations in storage in order to minimize spoilage and waste.
• Follow HACCP guidelines to ensure the quality and safety of the food supply.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Weekly Inventory
• Support Executive Chef in placing orders.
• Fill-in for the EC, Sous Chefs, or other Co-workers when and where needed to ensure guest service standards and efficient operations.
• Check company e-mail regularly and respond to e-mail’s in a timely and professional manner.
• Check and submit employee time-clock punches daily.
• Perform any other reasonable duties or tasks assigned.

Preferred Qualifications:

• Culinary degree preferred.
• Three to five years of culinary management experience.
• Experience managing a team of at least twenty employees.
• High volume production and catering experience is essential.
• Previous experience managing cost controls.
• Desire to teach, learn, and grow with a company.
• Efficient with computers and software including Outlook, Word, Excel, and Point of Sale Systems.
• Ability to read and understand financial statements.

Technology:

• Toast POS
• XtraCHEF
• KDS systems
• 7 Shifts Scheduling Application
• Microsoft Word
• Microsoft Excel
• Microsoft Teams
• Microsoft Outlook
• Calculator
• Scale