Welcome To Fresh Casual - Applying For The 4. Executive chef - Flyway Restaurant Aulac Big Stop Position

EXECUTIVE CHEF

 

Executive Chef: General Manager of Operations

 

Responsible for all food production including restaurant, bakery off premise. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES - Plans menus for all food outlets in the kitchen and bakery. Schedules and coordinates the work of all cooks and kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Reviews and approves the requisition and ordering of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and shrinkage. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served. Prepares necessary data for applicable, labor and other expenses and monitors actual financial results; takes corrective action as required to help achieve financial goals. Attends food and beverage staff and management meetings — Consults with the General Manager and Franchisee regarding food production aspects of special seasonal promotions. Cooks and directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates food products to assure quality standards are consistently attained. Interacts with management to ensure that food production consistently exceeds the expectations of guests. In conjunction with General manager team, assist in maintaining a high level of service principles following established standards. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and regular meetings. Periodically visits the dining area when to welcome guests. Support safe work habits and a safe working environment at all times. Perform other duties as directed. 

 

EXECUTIVE CHEF SUPERVISORY RESPONSIBILITIES - Interview, select, train, supervise, counsel and discipline all employees in the department. Provide, develop, train, and maintain a professional workforce. Ensure all services to guests are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. 

 

OTHER SKILLS AND ABILITIES - Ability to interact positively with the supervisor, management, co-workers, members, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work promptly, which is accurate, complete, and of high quality. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors, and guests with respect and courtesy, and to refrain from abusive, insubordinate and violent behavior. 

 

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

 

EDUCATION and EXPERIENCE Bachelor's degree (B. A.) from a two to four-year college or university; or four years related experience and training; or equivalent combination of education and experience. 

 

LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees. 

 

COMPUTER SKILLS Working knowledge of various computer software programs. 

 

MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, proportions, percentages, area, and volume. 

 

REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists — the ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. 

 

CERTIFICATES, LICENSES, REGISTRATIONS Certificate of completion from trade school. Driver's License. 

 

PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to talk or hear. The employee is typically required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.