Executive Chef - 677
JO Restaurant Group, Albany, NY, United States
Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with the direction of the General Manager. He/she will be responsible for quality service, meeting/exceeding financial goals, short and long term planning, and day to day operations. He/she will most importantly be responsible for being the creative and educational force behind the creation, execution, and consistency of excellent food along with the constant development, retention and growth of the kitchen staff. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls.
Job Duties
Costing and ordering of all food and non-alcoholic beverages
Menu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products
Think clearly, remaining calm and resolving problems using good judgment
Maintain safety standards at all times
Train, supervise, and coach all kitchen staff according to company standards
Schedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiency
Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company
Monitor and coach staff on maintaining consistency in food quality
Applying constant educational and corrective measures when managing the culinary staff
Constantly utilize controls to minimize food and supply waste and eliminate theft
Be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline
Skills & Qualifications
B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts
Minimum four years of culinary management experience, preferably upscale restaurant experience
Well developed leadership qualities
Ability to work well under pressure
In depth knowledge of the front of the house and its workings
Good knowledge of food and catering trends with a focus on quality, production sanitation, food cost controls, and presentation
Proficiency in ordering, menu costing and labor forecasting
Extensive knowledge in local and worldly cuisines
Exceptional guest relations skills
Computer skills
Ability to work a flexible schedule
Ability to motivate employees to be proficient at their jobs
Benefits
401K with employer match
Competitive health insurance benefits (medical, dental and vision) available to members averaging only 24 hours per week
HSA option available
Supplementalinsurance policies through AFLAC available
Paid vacation, sick time and holidays
Employee discount on food
Salary Range: $70,000 - $75,000
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Job Duties
Costing and ordering of all food and non-alcoholic beverages
Menu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products
Think clearly, remaining calm and resolving problems using good judgment
Maintain safety standards at all times
Train, supervise, and coach all kitchen staff according to company standards
Schedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiency
Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company
Monitor and coach staff on maintaining consistency in food quality
Applying constant educational and corrective measures when managing the culinary staff
Constantly utilize controls to minimize food and supply waste and eliminate theft
Be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline
Skills & Qualifications
B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts
Minimum four years of culinary management experience, preferably upscale restaurant experience
Well developed leadership qualities
Ability to work well under pressure
In depth knowledge of the front of the house and its workings
Good knowledge of food and catering trends with a focus on quality, production sanitation, food cost controls, and presentation
Proficiency in ordering, menu costing and labor forecasting
Extensive knowledge in local and worldly cuisines
Exceptional guest relations skills
Computer skills
Ability to work a flexible schedule
Ability to motivate employees to be proficient at their jobs
Benefits
401K with employer match
Competitive health insurance benefits (medical, dental and vision) available to members averaging only 24 hours per week
HSA option available
Supplementalinsurance policies through AFLAC available
Paid vacation, sick time and holidays
Employee discount on food
Salary Range: $70,000 - $75,000
#J-18808-Ljbffr