GENERAL DESCRIPTION & REQUIREMENTS
Finance & Purchasing
• Develops and keeps menu updated seasonally, holiday seasons, and specials
• Develops and costs all recipes regularly to ensure profitability targets are achieved
• Coordinates the purchasing program, including sourcing, establishing order guides with pars, establishing ordering and
delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
• Implements waste tracking system, as needed
• Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food
products received meet the highest standards of quality
• Manages GL accuracy for all culinary products; Establishes invoicing procedures and other controls to ensure accuracy;
Addresses and corrects discrepancies or invoicing issues immediately
• Establishes monthly inventory cycle; Ensures consistent, accurate and timely completion of inventory
Operations:
• Develops and implements operating standards for the culinary department
• Manages Executive Pastry Chef and CDCs in their area of responsibilities, providing clear and effective directions
• Establishes line check procedure to ensure DOH compliance multiple times daily; Conducts line checks multiple times per
day when on duty to ensure DOH compliance; Addresses all DOH violations immediately
• Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special
events and promotions
• Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves
potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and
determination of root cause of safety incidents in the interest of maintaining a safe work environment
• Reviews and approves payroll for culinary staff; Reviews and audits daily time punches for accuracy; Addresses time clock
abuse (clocking in early or late) via coaching and/or documentation
• Approves any maintenance or repairs needed
Staff Management:
• Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team
• Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge
• Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff
• Establishes regular communication with culinary team, including pre-shifts, meetings, trainings, etc.
• Ensures no members of staff are permitted to work if they are not suitably dressed or groomed
• Oversees all staffing pars; Posts for open positions; Interviews and gives final approval for culinary hires
• Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation
required of each dish
• Oversees performance review process for all culinary employees; Delivers reviews to all Chefs
• Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination
decisions are compliant with employment law, and minimize risk to The Group
• Cultivates positive, professional relations with vendors including interactions on property with culinary staff
Essential Functions:
• Able to lift 30+ pounds
• Fluent in both written and spoken English
• Must have considerable skill in math and algebraic equations using percentages
• Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards
• A forward thinker that can work independently and resolve issues
• A leader of others that can grow and develop teams and individuals
• Polished personal presentation; Grooming meets The Group standards, as outlined by Employee Handbook
• Strong written and communication skills to all levels; communicates information effectively and efficiently
• Endowed with the hospitality gene and focused on the quality of the guest experience
• Strong acumen for delivering exceptional results without compromising standards
• Ability to budget, forecast, and adjust to meet and exceed financial objectives
• Ability to embrace and teach our organization' s long-enduring culture within your market
• Remains current with food and knowledge of current trends
• Ability to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
• Ability to perform essential job functions under pressure, maintains professionalism when working under stress
• Maintains general knowledge of location, transportation, management team, etc.
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint),
and any additional systems as needed; Ability to access and accurately input information using a moderately complex
computer system
• Participates in community events and ensures corporate social responsibility goals of The Group are met
• Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws
• Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal
networks, benchmarking state-of-the-art practices, and participating in professional societies
• Adhere to all HR policies and procedures
WORK EXPERIENCE REQUIREMENTS
− 5+ years of experience as a Chef de Cuisine capacity or higher for similar caliber concept
− Multi-unit experience in the capacity of an Executive Chef
− Restaurant opening experiences
EDUCATION REQUIREMENTS
− High school diploma or GED
− Bachelor’s Degree in Culinary Arts, or similar subject
− Holds NY Department of Health & Mental Hygiene Food Protection Certificate
