La Casa de Pedro – Executive Chef

La Casa de Pedro is seeking an Executive Chef!

Description:
The Executive Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Executive Chef builds sales and profits through their behavior, delivering on promises to their members, guests, vendors and their community. The Executive Chef manages costs, builds membership and maintains accountability for achieving success in these areas.

Requirements:
PHYSICAL REQUIREMENTS:

  • Frequent walking, kneeling, bending and reaching.
  • Able to stand and be active for extended periods of time which may be at least 8 hours per shift.
  • Able to bend at the waist and lift items up to 50 lbs. to waist level.
  • Must be able to lift, move and carry up to 20 pounds frequently.
  • Manual dexterity and eye/hand coordination.

QUALIFICATIONS:

  • High school degree or high school equivalency required.
  • Previous Sous Chef experience.
  • 2-4 years of food preparation experience.
  • Must be at least 21 years of age.

Understands company goals and objectives for providing outstanding guest service and accomplishes those goals through effective communications, training, coaching, and education with the team members.

  • Ensures the daily execution of the mission statement and core values.
  • Complies with company policies, practices and procedures and communicates all changes to team members
  • Able to ‘take ownership’ in the business and make sound decisions.
  • Meet with guests to plan menus for special occasions to ensure a fantastic guest experience.
  • Coach and train team members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations and following up to increase their performance and morale.
  • Motivates the kitchen members to strive for culinary excellence at maximum efficiency, comply with company procedures and maximize profitability.
  • Assists in implementing new kitchen strategies and action plans.
  • Creates a manager schedule for the Sous Chefs to ensure the restaurant is staffed correctly.
  • Conducts interviews following proper hiring and selection procedures.
  • Manual dexterity and eye/hand coordination.
  • Train Sous Chefs in all Executive Chef duties such as inventory, placing orders, scheduling, menu development, controlling costs and providing coaching and verbal feedback to develop skills and to promote career development.
  • Trains and monitors team members performance to ensure proper food preparation, sanitation and safety procedures are executed.
  • Provide team members with immediate constructive performance feedback to maintain performance strengths and to provide opportunities for improvement.
  • Works all stations in the Back of House to assist team members during peak times and to maintain service and quality standards.
  • Meets with General Manager to address any opportunities, review sales and financial data and to respond proactively to any needs that have arisen.
  • Prepare and assemble menu items according to guests’ requests.
  • Create, cost and prepare daily specials.
  • Track menu item sales using reporting.
  • Communicate daily specials, shift priorities and daily productions to all team members to ensure they are prepared and set up for success.
  • Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained.
  • Ensure sanitation procedures are in place and the restaurant is clean and organized at all times.
  • Adheres to alcohol awareness procedures.
  • Set up kitchen with tools, preparation sheets, and materials to ensure the team members have the tools needed to prepare fantastic and safe food.
  • Conduct line checks by inspecting, touching and tasting food items to ensure freshness, proper temperature, storage and recipe adherence.
  • Monitors ticket times and calling for food runners to ensure food is prepared and served in a timely fashion.
  • Delegate closing duties, cleaning duties and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
  • Inspect, count and perform inventory levels of walk-ins, freezers, prep area, coolers and dry storage.
  • Monitor and control food, beverage and labor costs using established methods to meet goals for the restaurant.
  • Ensure delivery area is clean and safe to receive deliveries.
  • Monitor and evaluate products and services provided by vendors to ensure adherence to La casa de Pedro standards.
  • Attend training modules for on–going development.

To apply, send resumes to the email address below!

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How to apply

Email: info@lacasadepedro.com

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