M.Bird
Job Description
We are looking to hire an experienced
Executive Chef's
for M.Bird. Tampa’s premier rooftop destination perched high above historic Armature Works.
The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to execute new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations.
To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Qualified applicants must have availability to work late nights, weekends, and holidays. Pre-employment background and drug screening are required for this position.
Supervisory Responsibilities
Hires and trains restaurant staff.
Assists in the organization and oversight of staff schedules.
Conducts performance evaluations that are timely and constructive.
Handles discipline of employees in accordance with restaurant policy.
Duties/Responsibilities
Develop a compelling culinary vision aligned with the restaurant's brand and target audience.
Create innovative and diverse menus that reflect current food trends.
Continuously explore new flavors, cooking techniques, and presentation styles to elevate the dining experience.
Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control.
Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment.
Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations.
Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations.
Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques.
Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste.
Cultivate strong relationships with local suppliers, ensuring the availability of fresh, high-quality ingredients at competitive prices.
Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs.
Keep abreast of market trends and proactively source new ingredients and products to enhance the menu offerings.
Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement.
Conduct regular staff meetings to communicate goals, new recipes, and procedures, ensuring consistent execution of menu items.
Stay updated with industry trends and advancements, sharing knowledge and implementing best practices within the kitchen.
Required Skills/Abilities
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Education and Experience
BS degree in Culinary science or related certificate
Minimum of 3 years of experience as Head Chef or a similar role
Valid Food Manager Certificate
Physical Requirements
Ability to traverse all parts of the restaurant quickly.
Prolonged periods sitting at a desk and working on a computer.
Must be able to lift 25 pounds at times.
Benefits
Generous paid time off
Medical, dental, vision, life
401(k) with company match
Employee Discount
Referral Program
Flexible Schedule
Paid Training
Free Parking
#J-18808-Ljbffr
Executive Chef's
for M.Bird. Tampa’s premier rooftop destination perched high above historic Armature Works.
The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to execute new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations.
To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Qualified applicants must have availability to work late nights, weekends, and holidays. Pre-employment background and drug screening are required for this position.
Supervisory Responsibilities
Hires and trains restaurant staff.
Assists in the organization and oversight of staff schedules.
Conducts performance evaluations that are timely and constructive.
Handles discipline of employees in accordance with restaurant policy.
Duties/Responsibilities
Develop a compelling culinary vision aligned with the restaurant's brand and target audience.
Create innovative and diverse menus that reflect current food trends.
Continuously explore new flavors, cooking techniques, and presentation styles to elevate the dining experience.
Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control.
Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment.
Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations.
Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations.
Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques.
Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste.
Cultivate strong relationships with local suppliers, ensuring the availability of fresh, high-quality ingredients at competitive prices.
Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs.
Keep abreast of market trends and proactively source new ingredients and products to enhance the menu offerings.
Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement.
Conduct regular staff meetings to communicate goals, new recipes, and procedures, ensuring consistent execution of menu items.
Stay updated with industry trends and advancements, sharing knowledge and implementing best practices within the kitchen.
Required Skills/Abilities
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Education and Experience
BS degree in Culinary science or related certificate
Minimum of 3 years of experience as Head Chef or a similar role
Valid Food Manager Certificate
Physical Requirements
Ability to traverse all parts of the restaurant quickly.
Prolonged periods sitting at a desk and working on a computer.
Must be able to lift 25 pounds at times.
Benefits
Generous paid time off
Medical, dental, vision, life
401(k) with company match
Employee Discount
Referral Program
Flexible Schedule
Paid Training
Free Parking
#J-18808-Ljbffr