The Executive Chef should have proven experience with strong competencies in operational, communication and organizational skills. This position oversees the culinary operations in downtown Staunton, VA. The Executive Chef collaborates with the Sous Chef, General Manager and Owners to update and enhance our a la carte and private event programs in keeping with the restaurant’s local, sustainable, food philosophies. This role will manage all back-of-house operations and staff. Responsibilities include meeting financial goals, production of consistent quality menus, ordering, inventory and cost of goods control, safety, staffing and training. This position requires ongoing accountability and communication with the team, to ensure both the back of the house and front of house are exceeding our high standards of service and hospitality.
Responsibilities:
The ideal candidate will have a strong culinary background in seafood and events with a passion for sustainable and local sourcing. Must possess strong communication skills, both verbal and written, also demonstrate outstanding leadership capabilities in the areas of team building, continuous improvement, and accountability. This role requires a “Can-do” attitude working shoulder to shoulder with kitchen staff, able to delegate responsibilities, organize complex projects, problem solve and establish priorities consistent with the restaurant’s business objectives and values. Must be able to manage the culinary team and other responsibilities as needed to foster an environment of collaboration and development. The following is a list of required job functions:
- Hire, train, and supervise back of house team, coaching skill development and validation of staff knowledge.
- Schedule kitchen staff to meet labor goals based on established sales forecasts while controlling overtime
- Oversee department product management, ordering, inventories, preparation, and execution using comprehensive systems.
- Manage monthly food and labor costs to meet or exceed established company targets.
- Utilization of detailed costing system for all dishes and menus to meet food cost and margin benchmarks in accordance with our organization’s key performance objectives.
- Maintain company recipes including standard operating procedures and training for all menu items to ensure quality and consistency.
- Work with front of house staff to ensure understanding of products, dishes, ingredients, selling points and possible allergens.
- Participate in operational meetings with our group’s leadership, covering necessary topics such as events, products, staffing and financials, etc.
- Maintain relationships with approved vendors and purveyors sourcing high-quality, sustainable products.
- Working knowledge of all kitchen stations and highly effective in managing high level execution of every service.
- Responsible for managing all health code and food safety regulations.
- Establish and maintain standard operating procedures for ongoing maintenance and sanitation of all kitchen equipment and stations.
- Execute all aspects of the job within the expectations of established policies and brand model.
General Requirements:
- Strong passion for the hospitality industry and desire to enhance the customer and employees experience every day.
- Knowledge of workplace safety procedures and protocols.
- Strong leadership and communication skills; able to lead and foster a team-oriented environment grounded in mutual respect and accountability.
- Must be passionate about creating great food and experiences, self-motivated, and willing to grow with the company.
- Minimum 3+ years Executive Chef/Chef de Cuisine experience in an upscale high volume dining environment.
- Culinary degree preferred.
- Computer skills necessary for company systems.
- ServSafe certification required.
Salary and Benefits:
- Competitive compensation and bonus plan
- Medical Benefits Offered, per company plan.
- Paid time off
